This recipe for Buttermilk Potato Fried Chicken will give you the most crispy and flavorful fried chicken you've ever tasted. The combination of marinating the chicken in buttermilk and coating it with a seasoned potato flake crust adds an extra layer of deliciousness. Serve it hot with your favorite dipping sauces or as part of a comforting meal with mashed potatoes and coleslaw. Whether you're cooking for a family dinner or a casual backyard gathering, this recipe is guaranteed to be a hit!
Ingredients
- 4 chicken drumsticks
- 4 chicken thighs
- 2 cups buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 2 cups potato flakes
- Vegetable oil for frying
Directions
- In a large bowl, combine buttermilk, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Mix well.
- Add chicken drumsticks and thighs to the buttermilk mixture. Ensure that all the chicken pieces are fully coated. Cover the bowl and refrigerate for at least 4 hours or overnight for best results.
- Preheat the oven to 350°F (175°C). Place a wire rack on a baking sheet.
- In a shallow dish, spread out the potato flakes.
- Remove the chicken from the buttermilk mixture, allowing any excess liquid to drip off.
- Roll each chicken piece in the potato flakes until fully coated. Press the flakes onto the chicken to ensure a good crust.
- In a large skillet, heat vegetable oil over medium-high heat. The oil should be approximately 1 inch deep.
- Carefully place the coated chicken in the hot oil, skin side down. Fry for about 10-12 minutes per side or until golden brown and crispy.
- Transfer the fried chicken to the wire rack on the baking sheet and place it in the preheated oven. Bake for an additional 15-20 minutes to ensure the chicken is cooked through.
- Remove from the oven and let the chicken rest for a few minutes before serving.
- Serve hot and enjoy the crispy and delicious Buttermilk Potato Fried Chicken!
