Introduction

Chicken Fried Potatoes are crispy, flavorful potato slices marinated in a spicy buttermilk blend and coated in a seasoned flour dredge. This Southern-inspired dish is perfect as a snack or a side, delivering a satisfying crunch with every bite.

A close-up view of a golden-brown crispy fried nugget with sprinkled green herbs on its textured, crunchy surface, being held by a woman's hand, partially dipped into a white bowl of creamy, white sauce with small green herb pieces mixed in. In the background, there is a stack of more fried nuggets that look crunchy and golden, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: In a bowl, combine buttermilk with salt, paprika, cayenne, white pepper, garlic powder, and onion powder to create the marinade. Add the sliced potatoes and stir well to coat. Cover and refrigerate for 3 hours.
Step 2: In a separate bowl, whisk together flour, paprika, salt, baking powder, oregano, black pepper, garlic powder, onion powder, and cayenne pepper to make the dredge.
Step 3: Stir 3 tablespoons of the reserved buttermilk marinade into the dredge until flaky clumps form.
Step 4: Remove potatoes from the marinade, letting excess drip off, then coat each slice thoroughly in the dredge mixture, pressing gently to adhere the flour.
Step 5: Heat vegetable or sunflower oil in a deep pot to 350°F (175°C).
Step 6: Fry the coated potatoes in batches for 4–5 minutes or until golden and crisp. Use a slotted spoon to transfer them to a rack and sprinkle immediately with salt.
Step 7: Serve hot with your favorite dipping sauce.

Tips & Variations

For extra crispiness, double dredge the potatoes by dipping them back into the marinade and then the dredge again before frying.
Try adding dried thyme or smoked paprika to the dredge for a different flavor profile.
Use sweet potatoes instead of russet for a sweeter, vibrant alternative.
Ensure oil temperature stays consistent to avoid greasy potatoes.

Storage

Store leftover chicken fried potatoes in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 375°F (190°C) for 10 minutes to restore crispiness. Avoid microwaving to prevent sogginess.

How to Serve

A white plate holds a single layer of golden-brown fried patties, each irregularly round with rough edges. The patties have a crispy texture with some darker spots showing where the batter cooked more, creating a mix of light orange and dark brown hues across their surfaces. They rest on a thin metal grid, which slightly lifts them off the plate, allowing light to catch the crunchy details. The overall look is warm and inviting on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

While regular milk can work in a pinch, buttermilk adds acidity that helps tenderize the potatoes and enhances flavor. You can substitute by mixing 1 tablespoon of lemon juice or white vinegar into 1¼ cups of milk and letting it sit for 5 minutes.

What oil is best for frying these potatoes?

Vegetable or sunflower oil is ideal due to their high smoke points and neutral flavor. Avoid using olive oil as it has a lower smoke point and can affect taste.