Buttermilk Potato Fried Chicken

August 4, 2020  Online Recipe Guide Avatar

1 (3 pound) whole chicken, cut into pieces or 1 pkg. chicken tenders

2 cups buttermilk

1 cup dry potato flakes

1 cup all-purpose flour

1 teaspoon poultry seasoning

1/2 teaspoon salt

1 teaspoon ground black pepper

1/2 cup olive oil (½ butter)

1/2 tsp. garlic powder

1 tsp. paprika


Rinse chicken pieces and pat dry. In a shallow dish or bowl, pour buttermilk and add chicken pieces. Place in refrigerator and marinate chicken in buttermilk overnight or several hours. (I use a gallon zip-lok.) 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. 3 In a large skillet, heat oil until hot. Fry chicken slowly over medium heat until golden brown and juices run clear. (Make sure the oil is sizzling before you put the chicken

Posted by Chris in NM


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