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    Buttermilk Potato Fried Chicken


    Source of Recipe


    Aunt Saunny

    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
    1/2 teaspoon salt
    1 teaspoon ground black pepper
    1/2 cup vegetable oil

    Directions
    1 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.

    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.

    3 In a large skillet, heat oil until hot. Fry chicken slowly over medium heat until golden brown and juices run clear.

    Makes 6 to 8 servings






 

 

 

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