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

Kathy
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified

Directions

  • Rinse chicken pieces and pat dry. Pour buttermilk in a shallow dish or bowl and add chicken pieces. Place in refrigerator and marinate overnight.

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  • 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.

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

  • Fry chicken slowly over medium heat until golden brown and juices run clear.

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.

Nutrition Facts

990 calories; 82.7 g total fat; 98 mg cholesterol; 567 mg sodium. 33.2 g carbohydrates; 29.4 g protein; Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/23/2003
really pretty good. everyone like it. the outside has a crispy outside. the only downside was that the skin was not crispy. Read More
(21)

Most helpful critical review

Rating: 3 stars
06/23/2003
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. Read More
(30)
28 Ratings
  • 5 star values: 8
  • 4 star values: 10
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
06/23/2003
really pretty good. everyone like it. the outside has a crispy outside. the only downside was that the skin was not crispy. Read More
(21)
Rating: 3 stars
06/23/2003
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. Read More
(30)
Rating: 2 stars
12/03/2007
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. Read More
(27)
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Rating: 4 stars
06/23/2003
really pretty good. everyone like it. the outside has a crispy outside. the only downside was that the skin was not crispy. Read More
(21)
Rating: 4 stars
06/23/2003
This recipe was good. The batter fell off the chicken but I think that that was my fault all in all very tasty. Read More
(13)
Rating: 2 stars
08/19/2004
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 Read More
(12)
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Rating: 3 stars
05/29/2004
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. Read More
(11)
Rating: 5 stars
06/23/2003
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! Read More
(10)
Rating: 5 stars
10/19/2006
buttermilk is the bomb diggity. makes for very good fried chicken Read More
(9)
Rating: 4 stars
04/05/2007
Needs more spice Read More
(9)