BUTTERMILK POTATO FRIED CHICKEN

Buttermilk Potato Fried Chicken image

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

Provided by Kathy

Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes

Time P1DT1h

Yield 7

Number Of Ingredients 8

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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
½ teaspoon salt
1 teaspoon freshly ground black pepper
2 cups vegetable oil for frying

Steps:

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

Nutrition Facts : 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, Sodium 566.8 mg, Sugar 3.6 g