Buttermilk Potato Fried Chicken

Buttermilk Potato Fried Chicken

23

"A tasty alternative to your run-of-the-mill fried chicken. Buttermilk- and spud-coated fried chicken. Yeehaw!"
Saved
Save
I Made it Rate it Share Print

Ingredients

1 d 1 h servings 990 cals
Serving size has been adjusted!

Original recipe yields 7 servings

Adjust

Nutrition

  • Calories:
  • 990 kcal
  • 50%
  • Fat:
  • 82.7 g
  • 127%
  • Carbs:
  • 33.2g
  • 11%
  • Protein:
  • 29.4 g
  • 59%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 567 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • 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

23
  1. 27 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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

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.

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.

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 herb...

really pretty good. everyone like it. the outside has a crispy outside. the only downside was that the skin was not crispy.

This recipe was good. The batter fell off the chicken, but I think that that was my fault, all in all very tasty.

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

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 wi...

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!

Needs more spice

buttermilk is the bomb diggity. makes for very good fried chicken