Buttermilk Potato Fried Chicken Recipe
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Buttermilk Potato Fried Chicken

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

This Kitchen Approved Recipe has an average star rating of 3.7 Rate/Review | Read Reviews (23)

What to Drink?
Wine Sauvignon Blanc
Cocktail Sao Paulo Lime and Vodka
Beer Beer
Prep Time:
25 Min
Cook Time:
20 Min
Ready In:
1 Day 1 Hr

Servings  (Help)

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Original Recipe Yield 6 to 8 servings
 

Ingredients

  • 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 freshly ground black pepper
  • 2 cups vegetable oil for frying

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 990 | Total Fat: 82.7g | Cholesterol: 98mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 3 stars. This recipe averages a 3.7 star rating.
Reviewed on Jun. 23, 2003 by CSANDST1   view full review
This was ok. I thought it tasted bland. Used boneless skinless breasts and dipped in egg to...
The reviewer gave this recipe 2 stars. This recipe averages a 3.7 star rating.
Reviewed on Dec. 3, 2007 by lilcinboise   view full review
I thought I followed the recipe carefully, but I had the following problems: 1. breading...
The reviewer gave this recipe 4 stars. This recipe averages a 3.7 star rating.
Reviewed on Jun. 23, 2003 by pfaulkner   view full review
really pretty good. everyone like it. the outside has a crispy outside. the only downside...
The reviewer gave this recipe 4 stars. This recipe averages a 3.7 star rating.
Reviewed on Jun. 23, 2003 by ANNISHIA   view full review
This recipe was good. The batter fell off the chicken, but I think that that was my fault,...
The reviewer gave this recipe 2 stars. This recipe averages a 3.7 star rating.
Reviewed on Aug. 19, 2004 by PAYTON34   view full review
I'm sorry to say, this was'nt very good. Very bland,I added ALOT of spices to try to perk it...
The reviewer gave this recipe 3 stars. This recipe averages a 3.7 star rating.
Reviewed on May 29, 2004 by DEONI   view full review
The recipe is somewhat bland. I'd suggest adding pepper sauce (Tabasco, etc) to the...
The reviewer gave this recipe 5 stars. This recipe averages a 3.7 star rating.
Reviewed on Jun. 23, 2003 by Sioranth   view full review
Wonderful! The chicken was incredibly moist and overall had a great flavor. This is also the...
The reviewer gave this recipe 4 stars. This recipe averages a 3.7 star rating.
Reviewed on Apr. 5, 2007 by SuzyQ Supporting Member (Click to learn more about Supporting Membership)  view full review
Needs more spice
The reviewer gave this recipe 5 stars. This recipe averages a 3.7 star rating.
Reviewed on Oct. 19, 2006 by Woody   view full review
buttermilk is the bomb diggity. makes for very good fried chicken
The reviewer gave this recipe 3 stars. This recipe averages a 3.7 star rating.
Reviewed on Jun. 23, 2003 by ALYSSIA   view full review
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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