Fried Chicken with Chicken-Fried Biscuits
This recipe will be a crowd pleaser!
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Ingredients
  1. 6 EA CHICKEN BREAST HALVES
  2. 6 EA CHICKEN THIGHS
  3. 2 CUPS BUTTERMILK
  4. AS NEEDED VEGETABLE OIL
  5. 1 CUP FLOUR
  6. 2 TSP PAPRIKA
  7. 1 TSP PEPPER
  8. 2 TSP SALT
  9. BISCUITS
  10. 2 CUPS FLOUR
  11. 1 TBSP BAKING POWDER
  12. 1 TBSP SUGAR
  13. 1/2 TSP SALT
  14. 1 1/4 CUPS MILK
Instructions
  1. WASH AND DRY THE CHICKEN PIECES. IN A SHALLOW PAN MARINATE THE CHICKEN PIECES IN THE BUTTERMILK FOR 4 HOURS, TURNING TWO OR THREE TIMES. DRAIN, DISCARDING THE BUTTERMILK.WASH AND DRY THE CHICKEN PIECES. IN A SHALLOW PAN MARINATE THE CHICKEN PIECES IN THE BUTTERMILK FOR 4 HOURS, TURNING TWO OR THREE TIMES. DRAIN, DISCARDING THE BUTTERMILK.
  2. IN AN ELECTRIC SKILLET OR FRY PAN, HEAT 1/2 INCH OF VEGETABLE OIL TO 375 DEGREES F.
  3. PLACE THE FLOUR, PAPRIKA, PEPPER, AND SALT IN A PLASTIC BAG; ADD THE CHICKEN TWO OR THREE PIECES AT A TIME AND SHAKE UNTIL WELL COATED. PLACE THE CHICKEN PIECES IN THE HEATED OIL AND FRY. (LEAVE THE SKILLET UNCOVERED FOR CRISPY CHICKEN.) FRY ON EACH SIDE FOR APPROXIMATELY 20 MINUTES OR 'UNTIL BROWNED AND CRISPY. REMOVE THE CHICKEN TO AN OVENPROOF PLATTER AND KEEP WARM IN THE OVEN WHILE YOU PREPARE THE BISCUITS.
  4. IN A MEDIUM BOWL WHISK TOGETHER THE FLOUR, BAKING POWDER, SUGAR, AND SALT. STIR IN THE MILK WITH A FORK AND MIX WELL-THE MIXTURE WILL BE GOOEY.
  5. HEAT THE REMAINING OIL IN THE SKILLET TO 375 DEGREES F.
  6. DROP THE MIXTURE BY TEASPOONFULS INTO THE OIL. COOK FOR ABOUT 4 MINUTES ON EACH SIDE UNTIL GOLDEN BROWN. DRAIN ON PAPER TOWELS. SERVE WITH THE CHICKEN.
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