Chicken Fried Potatoes Recipe
Crispy, flavorful Chicken Fried Potatoes with a spicy buttermilk marinade and seasoned flour coating, perfect as a comforting side dish or snack. These golden fried potato slices are marinated, dredged, and fried to a crunchy perfection, delivering a crispy exterior with tender potato inside.
- Prep Time: 15 minutes (plus 3 hours marinating)
- Cook Time: 15 minutes
- Total Time: 3 hours 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Frying
- Cuisine: American
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 Potatoes: In a bowl, mix together buttermilk and marinade spices: salt, paprika, cayenne pepper, white pepper, garlic powder, and onion powder. Add the sliced potatoes, stirring well to coat them evenly. Cover the bowl and refrigerate for 3 hours to allow flavors to penetrate.
- Prepare Dredge: In a separate bowl, whisk all dredge ingredients—flour, paprika, salt, baking powder, oregano, black pepper, garlic powder, onion powder, and cayenne pepper. Stir in 3 tablespoons of the reserved buttermilk marinade until flaky clumps form, providing texture for the coating.
- Dredge Potatoes: Remove potatoes from the marinade and coat them thoroughly in the dredge mixture, pressing gently to ensure the flour mixture adheres well for a crunchy crust.
- Heat Oil: In a deep pot or fryer, heat vegetable or sunflower oil to 350°F (175°C), ensuring the oil is hot enough for frying but not smoking.
- Fry Potatoes: Fry the coated potatoes in batches for 4–5 minutes each or until they turn golden brown and crisp. Use a slotted spoon or fryer basket to remove them and place on a wire rack to drain excess oil. Sprinkle immediately with salt for seasoning.
- Serve: Serve the Chicken Fried Potatoes hot with your favorite dipping sauces for a delicious snack or side dish experience.
Notes
- For best results, keep the oil temperature steady at 350°F to ensure even frying.
- Do not overcrowd the frying pot as this lowers the oil temperature and leads to soggy potatoes.
- Russet potatoes work best due to their starchy content, which crisps up nicely.
- Reserve some of the marinade to mix into the dredge to help it form flaky clumps for extra texture.
- Serve immediately for maximum crispiness, though potatoes can be kept warm in a low oven briefly.
Keywords: fried potatoes, chicken fried potatoes, crispy potatoes, buttermilk marinade, southern-style potatoes, fried side dish, spicy fried potatoes
Find it online: https://nataliereeve.com/chicken-fried-potatoes-recipe/
