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Buttermilk Potato Fried Chicken

Buttermilk Potato Fried Chicken

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A tasty alternative to your run-of-the-mill fried chicken. Buttermilk- and spud-coated fried chicken. Yeehaw!

Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 990 kcal
  • 50%
  • Fat:
  • 82.7 g
  • 127%
  • Carbs:
  • 33.2g
  • 11%
  • Protein:
  • 29.4 g
  • 59%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 567 mg
  • 23%

Based on a 2,000 calorie diet


  1. Rinse chicken pieces and pat dry. Pour buttermilk in a shallow dish or bowl and add chicken pieces. Place in refrigerator and marinate overnight.
  2. When ready to prepare, mix potato flakes, flour, poultry seasoning, salt, and pepper in a medium bowl. Dredge marinated chicken in potato/flour mixture to coat. Set aside for 15 minutes to allow coating to stick.
  3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  4. Fry chicken slowly over medium heat until golden brown and juices run clear.
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This was ok. I thought it tasted bland. Used boneless skinless breasts and dipped in egg to keep coating on. I won't make this again. My husband liked it though.


I thought I followed the recipe carefully, but I had the following problems: 1. breading needed more seasoning. If I were to make again, which I probably won't, I would definitely add more herbs & spices. 2. breading did not stick when I fried. 3. recipe called for 1/2 cup of oil, which was not nearly enough to cook. I tripled the amount of oil, which helped because I didn't have to continually turn the chicken, thus causing the coating to fall off. I don't think I will make this recipe again.


really pretty good. everyone like it. the outside has a crispy outside. the only downside was that the skin was not crispy.