Buttermilk Potato Fried Chicken

Buttermilk Potato Fried Chicken

23

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

Ingredients

1 d 1 h servings 990 cals
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Original recipe yields 7 servings

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Nutrition

  • 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

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Directions

  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews

23
  1. 27 Ratings

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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 herb...

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