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Buttermilk Potato Fried Chicken
1 (3 pound) whole chicken, cut into pieces or 1 pkg. chicken tenders
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 olive oil (? butter)
1/2 tsp. garlic powder
1 tsp. paprika
Instructions
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 or several hours. (I use a gallon zip-lok.) 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. (Make sure the oil is sizzling before you put the chicken
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