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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
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
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
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
