Preacher'S Fried Chicken

• 3 lb. chicken pieces
• 1 1/2 c. buttermilk (reserve 3/4 c.)
• 2 1/2 c. all-purpose flour
• 2 Tbsp. chopped parsley
• 1 tsp. dried oregano leaves
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/4 c. shortening
• 1/4 c. margarine
• 1/4 c. chicken broth
• 1 Tbsp. sugar (optional)
• 2 1/2 tsp. baking powder
• 1/2 tsp. baking soda

1. Place chicken in bowl; pour buttermilk over and marinate 1/2 to 1 hour.
2. In another bowl, mix 1/2 cup of the flour with parsley, oregano, salt and pepper.
3. Remove chicken from buttermilk and roll in flour mixture.
4. Pour remainder of buttermilk in a buttered casserole dish.
5. Heat shortening and margarine in heavy skillet.
6. Brown chicken 4 to 5 minutes over medium heat.
7. Place on top of buttermilk in casserole dish.

chicken pieces, buttermilk, flour, parsley, oregano, salt, pepper, shortening, margarine, chicken broth, sugar, baking powder, baking soda

Taken from www.cookbooks.com/Recipe-Details.aspx?id=521480 (may not work)