A batter of buttermilk and potato flakes results in a rich variation of fried chicken. Yummy. Check it out Buttermilk Potato Fried Chicken recipe here!!
[one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 20 minutes[/one_third] [one_third_last] Servings:6 [/one_third_last]
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- 1 (3 pound) whole chicken, cut into pieces
- 2 cups buttermilk
- 1 cup all-purpose flour
- 1 cup dry potato flakes
- 1/2 cup vegetable oil
- 1 tsp poultry seasoning
- 1 tsp poultry seasoning
- 1/2 tsp salt
[/tab] [tab]Yield: 6 servings
Amount per serving.
- Calories: 576
- Total Fat: 35.8g
- Cholesterol: 98 mg
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Directions:
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Step 1
Rinse chicken and pat dry. Place buttermilk in a shallow bowl. Add chicken pieces; toss to coat. Cover and refrigerator for 6 hours or overnight.
Step 2
Place mix potato flakes, flour in a shallow bowl. Season with poultry seasoning, salt, and pepper. Mix well. Dredge marinated chicken in flour mixture to coat.
Step 3
Heat oil in a large skillet over medium heat. Fry chicken for 12-15 minutes or until all juices run clear and golden brown. Buttermilk Potato Fried Chicken is ready to serve. ENJOY!!
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- Serve with Tangy Coleslaw.
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