Buttermilk Potato Fried Chicken recipe

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Ingredients

1 (3 pound) whole chicken, cut into pieces
2 cups buttermilk
1 cup dry potato flakes
1 cup all-purpose flour
1 teaspoon poultry seasoning
½ teaspoon salt
1 teaspoon freshly ground black pepper
2 cups vegetable oil for frying

Nutrition Info

990.5 calories
carbohydrate: 33.2 g
cholesterol: 98 mg
fat: 82.7 g
fiber: 1.4 g
protein: 29.4 g
saturatedFat: 13.6 g
servingSize: -
sodium: 566.8 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 to 8 servings

Recipe Note

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

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