Recipe by Kathy
"A tasty alternative to your run-of-the-mill fried chicken. Buttermilk- and spud-coated fried chicken. Yeehaw!"
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1 (3 pound)
whole chicken, cut into pieces
dry potato flakes
freshly ground black pepper
vegetable oil for frying
really pretty good. everyone like it. the outside has a crispy outside. the only downside was that the skin was not crispy.
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 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.
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 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.
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
* Percent Daily Values are based on a 2,000 calorie diet.
Buttermilk Potato Fried Chicken
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 744
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