Buttermilk Potato Fried Chicken

1 pkg. chicken tenders
2 cups buttermilk*
1 cup dry potato buds
1 cup all-purpose flour
1 teaspoon poultry seasoning
1/2 teaspoon salt or to taste
1 teaspoon ground black pepper
1/2 cup olive oil (? butter)
? tsp. garlic powder
1 tsp. paprika

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. 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.
Chris in NM

* Powdered buttermilk does not have to be mixed separately. I just add the powder with my flour and the water with the my other liquids and let it mix in the batter.
Nancy Rogers

http://www.nancyskitchen.com