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Recipe: Buttermilk Potato Fried Chicken

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

Buttermilk Potato Fried Chicken 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

  • teaspoon salt

  • 1 teaspoon freshly ground black pepper

  • 2 cups vegetable oil for frying

How to Make Buttermilk Potato Fried Chicken

  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.

Buttermilk Potato Fried Chicken Nutritions

  • Calories: 990.5 calories

  • Carbohydrate: 33.2 g

  • Cholesterol: 98 mg

  • Fat: 82.7 g

  • Fiber: 1.4 g

  • Protein: 29.4 g

  • SaturatedFat: 13.6 g

  • ServingSize:

  • Sodium: 566.8 mg

  • Sugar: 3.6 g

  • TransFat:

  • UnsaturatedFat:

Buttermilk Potato Fried Chicken Reviews

  • This was ok. I thought it tasted bland. Used boneless skinless breasts and dipped in egg to keep coating on. I wont 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 wont, 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 didnt have to continually turn the chicken, thus causing the coating to fall off. I dont think I will make this recipe again.

  • Really pretty good. everyone like it. the outside has a crispy outside. the only downside was that the skin was not crispy.

  • This recipe was good. The batter fell off the chicken, but I think that that was my fault, all in all very tasty.

  • Im sorry to say, this wasnt very good. Very bland,I added ALOT of spices to try to perk it up and nothing seemed to help

  • Wonderful The chicken was incredibly moist and overall had a great flavor. This is also the only fried chicken that Ive ever cooked that actually came out crispy

  • The recipe is somewhat bland. Id suggest adding pepper sauce (Tabasco, etc) to the buttermilk. Also, to make it quicker (and unfortunately change Kathys 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: dont fry. Pack in an oven dish and bake, drizzled with a little olive oil. This way the covering wont come off either.

  • Buttermilk is the bomb diggity. makes for very good fried chicken

  • Needs more spice

  • It was alright, bt i had expected it to be better and it took much longer than i had time for.

  • Just from experience I added smoked paprika, garlic salt and a pinch of cayanne to both the buttermilk marinade and the coating. I also changed the method somewhat. Marinate the chicken, I used boneless skinless breast cut into serving size pieces, then dip the buttermilk soaked chicken into the flour and set aside while dredging the remaining chicken. Then the dredged chicken go back into the buttermilk for a quick coating and then into the seasoned potato flakes. I used a cast iron skillet - browned one side, flipped and then into a 400 degree oven. Crispy and moist with the breading in tact. Thanks for a nice dinner.

  • I used celery salt instead of regular salt and added a tsp of onion powder and BAM Its incredible I also used boneless/skinless breasts ponded flat instead of whole chicken pieces.

  • Fantasticconcept, makes great porkchops also.Always pound breasts if large and cut in half & pound pork chops thin before marinating Anyone who really cooks, knows to adjust amounts and seasonings to their own tastes. for all recipes Try crushed saltines,rice krispies, or breadcrums with half flour for differnt coatings We do like the potato flakes I add seeasonings like garlic powder and 1 teaspoon more salt this recipe makes economical pork steaks tender and terrific Thanks

  • Im going to try this but add a packet of ranch dressing mix to the buttermilk, let it marinate, then season with some black pepper and salt to flavor the chicken then use flavored potato flakes like garlic and herb, use more oil and i BELIEVE it would be totally awesome

  • Dissapointed I think I added too much of the potato mixture.

  • If you want a really good flavor season the cicken before you put it in the buttermilk as well as seasoning the breading.

  • If I could give it more stars I would. This is an excellent and easy to prepare dish.

  • This was a little more time consuming than I originally had planned but the end result was worth it. My family loved it.

  • Yum I was worried it would be bland, so I added some BBQ sauce before dipping in the potato mixture and I used seasoning salt instead of poultry seasoning. Delicious, fried up nice and crispy

  • Even though i did not have buttermilk i used a substitute and did not let it sit for four hours this turned out great . it was crispy and lots of flavor i will be making this lots . yummy yummy .

  • Yes get into your spice collection and add a lil sumpin to the buttermilk marinade. I opted to do a 1/3 sour cream and onion chips, 1/3 potato flakes and a 1/3 flour. Double bread the chops by taking them out of the marinade, into the breading, then in egg water mixture, then back in breading. Then put in good n hot oil. 1/2 a cup is not enough. Turn these delicately and use a spatula to take them out or yes the breading will fall off.

  • Very nice change from flour breading I pounded chicken breasts, added ground Parmesan, pepper flakes, a packet of dry zesty Italian dressing, cayenne and paprika to the potato flakes. I fried it in half coconut oil, half olive oil. It was light, tasty and very easy to make. The chicken came out very tender from the overnight marinade Bet it is good with the ranch another lady mentioned as well.

  • This was really good, the coating was perfect. Well worth buying buttermilk instead of the cheating method of adding lemon juice or vinegar to sweet milk.

  • This was a little more time consuming than I originally had planned but the end result was worth it. My family loved it.

Source: Buttermilk Potato Fried Chicken All About Trends

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