Crispy Chicken Fried Potatoes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Heat oil: Pour the vegetable or sunflower oil into a deep pot and heat it to 350°F (175°C), suitable for deep frying.
- 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.
- 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.
- 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
