Buttermilk Potato Fried Chicken23 Reviews
- Prep: 25 min
- Cook: 20 min
- Ready In: 1 day 1 hr
“A tasty alternative to your run-of-the-mill fried chicken. Buttermilk- and spud-coated fried chicken. Yeehaw!” - by Kathy
Original recipe yields 6 to 8 servings
- Rinse chicken pieces and pat dry. Pour buttermilk in a shallow dish or bowl and add chicken pieces. Place in refrigerator and marinate overnight.
- 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.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry chicken slowly over medium heat until golden brown and juices run clear.
Amount Per Serving (7 total)
- 990 cal
- 82.7 g
- 33.2 g
Based on a 2,000 calorie diet
Reviews (23)Rate This Recipe
"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...." See more"
"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 & sp..." See moreices. 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."
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