Reviewed: Oct. 2, 2011

Very nice change from flour breading! I pounded chicken breasts, added ground Parmesan, pepper flakes, a packet of dry zesty Italian dressing, cayenne and paprika to the potato flakes. I fried it in half coconut oil, half olive oil. It was light, tasty and very easy to make. The chicken came out very tender from the overnight marinade! Bet it is good with the ranch another lady mentioned as well.

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Reviewer:

SherylLynn

Cooking Level: Intermediate

Home Town: Saint Petersburg, Florida, USA

Living In: Largo, Florida, USA

Reviewed: Sep. 4, 2011

Just from experience I added smoked paprika, garlic salt and a pinch of cayanne to both the buttermilk marinade and the coating. I also changed the method somewhat. Marinate the chicken, I used boneless skinless breast cut into serving size pieces, then dip the buttermilk soaked chicken into the flour and set aside while dredging the remaining chicken. Then the dredged chicken go back into the buttermilk for a quick coating and then into the seasoned potato flakes. I used a cast iron skillet - browned one side, flipped and then into a 400 degree oven. Crispy and moist with the breading in tact. Thanks for a nice dinner.

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Reviewer:

Baking Nana

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Corona, California, USA

Reviewed: Apr. 15, 2010

If I could give it more stars I would. This is an excellent and easy to prepare dish.

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Reviewer:

kraterman

Cooking Level: Expert

Living In: Bend, Oregon, USA

Reviewed: Jan. 3, 2010

even though i did not have buttermilk i used a substitute and did not let it sit for four hours this turned out great . it was crispy and lots of flavor i will be making this lots . yummy yummy .

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Reviewer:

dustin

Reviewed: Dec. 16, 2009

I'm going to try this but add a packet of ranch dressing mix to the buttermilk, let it marinate, then season with some black pepper and salt to flavor the chicken then use flavored potato flakes like garlic and herb, use more oil and i BELIEVE it would be totally awesome!!!!

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Reviewer:

Magen Whitney

Cooking Level: Expert

Living In: Broken Arrow, Oklahoma, USA

Reviewed: Dec. 3, 2009

Yes get into your spice collection and add a lil' sumpin to the buttermilk marinade. I opted to do a 1/3 sour cream and onion chips, 1/3 potato flakes and a 1/3 flour. Double bread the chops by taking them out of the marinade, into the breading, then in egg water mixture, then back in breading. Then put in good n' hot oil. 1/2 a cup is not enough. Turn these delicately and use a spatula to take them out or yes the breading will fall off.

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Reviewer:

MADMARCHIE

Reviewed: May 14, 2009

Yum! I was worried it would be bland, so I added some BBQ sauce before dipping in the potato mixture and I used seasoning salt instead of poultry seasoning. Delicious, fried up nice and crispy!

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Reviewer:

mukaikubo

Reviewed: May 4, 2009

If you want a really good flavor season the cicken before you put it in the buttermilk as well as seasoning the breading.

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Reviewer:

thughett

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Montgomery Creek, California, USA

Reviewed: Apr. 28, 2009

Dissapointed! I think I added too much of the potato mixture.

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Reviewer:

Annie

Home Town: Detroit, Michigan, USA

Reviewed: Feb. 15, 2009

Fantasticconcept, makes great porkchops also.Always pound breasts if large and cut in half & pound pork chops thin before marinating Anyone who really cooks, knows to adjust amounts and seasonings to their own tastes. for all recipes Try crushed saltines,rice krispies, or breadcrums with half flour for differnt coatings We do like the potato flakes I add seeasonings like garlic powder and 1 teaspoon more salt this recipe makes economical pork steaks tender and terrific! Thanks!

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