A batter of buttermilk and potato flakes results in a rich variation of fried chicken.
INGREDIENTS (for 7 servings):
- 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
PREPARATION:
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.
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.
In a large skillet, heat oil until hot. Fry chicken slowly over medium heat until golden brown and juices run clear.
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.