Buttermilk Potato Fried Chicken Recipe - Allrecipes.com
Buttermilk Potato Fried Chicken Recipe
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Buttermilk Potato Fried Chicken

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
  • PREP

    25 mins
  • COOK

    20 mins

    1 day 1 hr


  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.
Kitchen-Friendly View


  • 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.

Reviews More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
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.

Dec 03, 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.

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.

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

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.

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!

Apr 05, 2007

Needs more spice


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  • Calories
  • 990 kcal
  • 50%
  • Carbohydrates
  • 33.2 g
  • 11%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 82.7 g
  • 127%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 29.4 g
  • 59%
  • Sodium
  • 567 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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