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Buttermilk Potato Fried Chicken
SUBMITTED BY:
Kathy
"A tasty alternative to your run-of-the-mill fried chicken. Buttermilky, spud coated fried chicken. Yeehaw!"
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(13)
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SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 cup vegetable oil
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DIRECTIONS
Rinse chicken pieces and pat dry. In a shallow dish or bowl, pour buttermilk and add chicken pieces. Place in refrigerator and marinate chicken in buttermilk 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.
In a large skillet, heat oil until hot. Fry chicken slowly over medium heat until golden brown and juices run clear.
FOOTNOTE
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
Reviewed on Jun. 23, 2003 by CSANDST1
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CSANDST1
Jun. 23, 2003
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.
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21 users found this review helpful
This was ok. I thought it tasted bland. Used boneless skinless breasts and dipped in egg to...
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Reviewed on Jun. 23, 2003 by pfaulkner
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pfaulkner
Jun. 23, 2003
really pretty good. everyone like it. the outside has a crispy outside. the only downside was that the skin was not crispy.
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7 users found this review helpful
really pretty good. everyone like it. the outside has a crispy outside. the only downside...
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Reviewed on Jun. 23, 2003 by ANNISHIA
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ANNISHIA
Jun. 23, 2003
This recipe was good. The batter fell off the chicken, but I think that that was my fault, all in all very tasty.
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7 users found this review helpful
This recipe was good. The batter fell off the chicken, but I think that that was my fault,...
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Reviewed on Aug. 19, 2004 by PAYTON34
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PAYTON34
Aug. 19, 2004
I'm sorry to say, this was'nt very good. Very bland,I added ALOT of spices to try to perk it up and nothing seemed to help
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6 users found this review helpful
I'm sorry to say, this was'nt very good. Very bland,I added ALOT of spices to try to perk it...
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Reviewed on Jun. 23, 2003 by Sioranth
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Sioranth
Jun. 23, 2003
Wonderful! The chicken was incredibly moist and overall had a great flavor. This is also the only fried chicken that I've ever cooked that actually came out crispy!
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6 users found this review helpful
Wonderful! The chicken was incredibly moist and overall had a great flavor. This is also the...
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Reviewed on May 29, 2004 by DEONI
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DEONI
May 29, 2004
The recipe is somewhat bland. I'd suggest adding pepper sauce (Tabasco, etc) to the buttermilk. Also, to make it quicker (and unfortunately change Kathy's recipe somewhat!) is to mix cornmeal with crushed potato crisps. Because they are salty, not extra salt might be needed. Try a cheese-and-onion flavour. AND: don't fry. Pack in an oven dish and bake, drizzled with a little olive oil. This way the covering won't come off either.
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5 users found this review helpful
The recipe is somewhat bland. I'd suggest adding pepper sauce (Tabasco, etc) to the...
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Reviewed on Jun. 23, 2003 by ALYSSIA
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ALYSSIA
Jun. 23, 2003
it was alright, bt i had expected it to be better and it took much longer than i had time for.
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5 users found this review helpful
it was alright, bt i had expected it to be better and it took much longer than i had time for.
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Reviewed on Apr. 5, 2007 by
SuzyQ
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SuzyQ
Apr. 5, 2007
Needs more spice
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3 users found this review helpful
Needs more spice
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Reviewed on Oct. 19, 2006 by Woody
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Woody
Oct. 19, 2006
buttermilk is the bomb diggity. makes for very good fried chicken
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2 users found this review helpful
buttermilk is the bomb diggity. makes for very good fried chicken
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Reviewed on Dec. 3, 2007 by lilcinboise
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lilcinboise
Dec. 3, 2007
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.
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1 user found this review helpful
I thought I followed the recipe carefully, but I had the following problems: 1. breading...
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Buttermilk Potato Fried Chicken
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