Crispy Chicken Fried Potatoes Recipe

Introduction

Chicken Fried Potatoes are a crispy, flavorful twist on classic fried potatoes, coated in a seasoned buttermilk marinade and a spiced flour mixture. This recipe delivers golden, crunchy slices perfect as a side or snack any time of day.

Ingredients

• 1¼ cups buttermilk
• 1 tsp salt
• ½ tsp paprika
• ½ tsp cayenne pepper
• ½ tsp white pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 lb russet potatoes, sliced ¼” thick
• 1½ cups all-purpose flour
• 2 tsp paprika
• 1½ tsp salt
• 1 tsp baking powder
• 1 tsp oregano
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼–½ tsp cayenne pepper
• 3 tbsp reserved buttermilk marinade
• 3–4 cups vegetable or sunflower oil

Instructions

1. Step 1: In a bowl, mix the buttermilk with 1 tsp salt, ½ tsp paprika, ½ tsp cayenne, ½ tsp white pepper, ½ tsp garlic powder, and ½ tsp onion powder to create the marinade.
2. Step 2: Add the sliced potatoes to the marinade, stir well to coat, then cover and refrigerate for 3 hours.
3. Step 3: In a separate bowl, whisk together the flour, 2 tsp paprika, 1½ tsp salt, baking powder, oregano, black pepper, garlic powder, onion powder, and cayenne pepper to make the dredge.
4. Step 4: Stir 3 tablespoons of the reserved buttermilk marinade into the dry dredge mixture until flaky clumps form.
5. Step 5: Remove the potatoes from the marinade one at a time and coat each slice thoroughly in the dredge mixture, pressing gently so the flour adheres well.
6. Step 6: Heat the oil in a deep pot to 350°F (175°C).
7. Step 7: Fry the coated potatoes in batches for 4–5 minutes or until golden brown and crispy. Avoid overcrowding the pot.
8. Step 8: Transfer the fried potatoes to a wire rack and sprinkle with salt while still hot.
9. Step 9: Serve immediately with your favorite dipping sauce and enjoy.

Tips & Variations

• For extra crispiness, double dredge the potatoes by dipping them back into the marinade and then dredging again before frying.
• Use sweet potatoes for a natural sweetness and vibrant color variation.
• Add a pinch of smoked paprika or chili powder to the dredge for a smoky or spicier flavor.
• If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes as a substitute.

Storage

Store leftover chicken fried potatoes in an airtight container in the refrigerator for up to 2 days. To reheat, bake them in a 375°F oven on a wire rack for 10–12 minutes to maintain their crispiness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the potatoes ahead of time?

Yes, you can slice and marinate the potatoes up to 3 hours in advance, but it’s best to dredge and fry them just before serving to keep them crispy.

What oil is best for frying these potatoes?

Use neutral oils with high smoke points like vegetable or sunflower oil for frying to avoid off-flavors and achieve a crispy texture.

Crispy Chicken Fried Potatoes Recipe

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★★★★★

4.6 from 131 reviews

This Chicken Fried Potatoes recipe features crispy, golden russet potato slices marinated in a flavorful buttermilk and spice mix, then coated in a seasoned flour dredge and deep-fried to perfection. The result is a crunchy, savory side dish that pairs wonderfully with dips or as a hearty snack.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 3 hours 35 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Frying
• Cuisine: American Southern

Ingredients

Scale 1x2x3x

Marinade:

• 1¼ cups buttermilk
• 1 tsp salt
• ½ tsp paprika
• ½ tsp cayenne pepper
• ½ tsp white pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 lb russet potatoes, sliced ¼” thick

Dredge:

• 1½ cups all-purpose flour
• 2 tsp paprika
• 1½ tsp salt
• 1 tsp baking powder
• 1 tsp oregano
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼–½ tsp cayenne pepper
• 3 tbsp reserved buttermilk marinade

Frying:

• 3–4 cups vegetable or sunflower oil

Instructions

1. Marinate: In a bowl, combine the buttermilk with salt, paprika, cayenne, white pepper, garlic powder, and onion powder. Add the sliced russet potatoes and stir well to coat. Cover the bowl and refrigerate for 3 hours to allow the flavors to infuse.
2. Make dredge: In a separate bowl, whisk together the all-purpose flour, paprika, salt, baking powder, oregano, black pepper, garlic powder, onion powder, and cayenne pepper. Stir in 3 tablespoons of the reserved buttermilk marinade. Mix until the mixture forms flaky clumps, which will help create a crispy coating.
3. Dredge potatoes: Remove the potatoes from the marinade, allowing excess to drip off. Coat each slice thoroughly with the dredge mixture, pressing the flour mixture onto the potatoes to ensure it sticks well.
4. Heat oil: Pour the vegetable or sunflower oil into a deep pot and heat it to 350°F (175°C), suitable for deep frying.
5. Fry in batches: Carefully add the coated potato slices to the hot oil in batches, avoiding overcrowding. Fry each batch for 4 to 5 minutes, or until the potatoes are golden brown and crispy on the outside.
6. Drain and season: Using a slotted spoon, transfer the fried potatoes to a wire rack or plate lined with paper towels to drain excess oil. Immediately sprinkle with salt to taste while still hot.
7. Serve: Serve the chicken fried potatoes hot with your choice of dips such as ranch, ketchup, or spicy aioli for a delicious treat.

Notes

• For extra crispiness, double fry the potatoes by frying once until light golden, letting them cool, and frying a second time until crisp.
• You can substitute russet potatoes with Yukon Gold for a slightly different texture and flavor.
• Make sure oil temperature is maintained at 350°F to prevent greasy potatoes.
• Leftovers can be reheated in an oven or air fryer to restore crispiness.
• Adjust cayenne pepper amount to your preferred spice level.

Keywords: Chicken fried potatoes, crispy potatoes, southern fried potatoes, deep fried potatoes, crispy potato slices, buttermilk potatoes