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If you are searching for the perfect comfort food that hits all the right notes, this Chicken Fried Potatoes Recipe is an absolute game-changer. Imagine thinly sliced potatoes marinated in a flavorful buttermilk blend, then coated in a beautifully seasoned batter before being fried to golden, crispy perfection. It’s a dish that takes humble potatoes to spectacular heights, combining tender interiors with irresistibly crunchy exteriors. Whether you’re craving a cozy snack or an impressive side, this recipe delivers warmth, spice, and unforgettable texture in every bite.
Ingredients You’ll Need
This Chicken Fried Potatoes Recipe uses simple yet thoughtfully chosen ingredients that come together to build amazing flavor and texture. Each component plays an essential role, from bringing moisture and tang to creating the perfect crispy coating that will make you want to reach for seconds.
- Russets or Maris Piper potatoes (500g / 1lb): The perfect starchy base for a crisp outside and fluffy inside.
- Buttermilk (300ml / 1 1/4 cups): Adds tangy richness and helps the seasonings penetrate the potatoes deeply.
- Salt (1 tsp + 1 1/2 tsp + extra to taste): Essential for enhancing every flavor layer.
- Paprika, Cayenne Pepper, White Pepper, Onion Powder, Garlic Powder: These spices provide a wonderfully balanced warmth and savory depth.
- Plain/All Purpose Flour (225g / 1 1/2 cups): Creates the crispy, golden coating you’ll love.
- Baking Powder (1 tsp): Gives lightness and airiness to the batter, ensuring no heaviness.
- Oregano and Black Pepper: Herbs and spice for added complexity and aroma.
- Vegetable Oil (750ml – 1 litre / 3-4 cups): For deep frying to reach that perfect crunch without greasiness.
How to Make Chicken Fried Potatoes Recipe
Step 1: Prepare the Potatoes
Begin by washing and thinly slicing your potatoes to about 1/4 inch thickness. This consistency is just right to allow quick marinating and frying while achieving tender insides with crispy edges. Taking care here sets the foundation for the perfect final texture.
Step 2: Marinate with Flavor
In a medium bowl, whisk together the buttermilk and all the marinade seasonings—paprika, cayenne, white pepper, onion powder, and garlic powder along with salt. Submerge the potato slices completely in this mixture and refrigerate for 3 hours. This slow soak infuses the slices with a subtle tang and spice that makes every bite pop.
Step 3: Mix the Flour Coating
Next, combine the flour with baking powder and the batter spices, including paprika, oregano, salt, onion and garlic powder, black pepper, and a touch of cayenne pepper. This aromatic blend will create that signature chicken-fried crust we all adore.
Step 4: Coat the Marinated Potatoes
Drain the potatoes from the marinade, then toss them thoroughly in the flour mixture, making sure every slice is generously and evenly coated. This batter clings perfectly during frying, ensuring that golden crust everyone craves.
Step 5: Get Frying
Heat your vegetable oil in a deep pot or fryer to 175C (350F). Fry the potatoes in batches to avoid overcrowding, which allows even cooking and crisping. Each batch should take about 5 minutes until the potatoes turn a beautiful deep golden brown.
Step 6: Drain and Season
Remove the fried potatoes with a slotted spoon and place them on a wire rack to drain excess oil. While still warm, sprinkle them lightly with salt to enhance their flavor. Now you have crispy, savory Chicken Fried Potatoes ready to devour.
How to Serve Chicken Fried Potatoes Recipe
Garnishes
For an extra touch of brightness and texture, garnish these crispy potatoes with fresh herbs like chopped parsley or chives. A sprinkle of grated Parmesan cheese or a dash of smoked paprika can also elevate the presentation and flavor instantly.
Side Dishes
This Chicken Fried Potatoes Recipe pairs delightfully with creamy dips such as ranch, spicy aioli, or a zesty honey mustard. They also complement hearty mains like grilled chicken, barbecue ribs, or even a vibrant salad to balance the richness.
Creative Ways to Present
Try serving your chicken fried potatoes in a rustic basket lined with parchment paper for casual gatherings, or arrange them neatly on a platter with multiple dips for a fun party appetizer. You can even layer them with melted cheese and bacon bits for an indulgent loaded version.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, place them in an airtight container and refrigerate for up to 3 days. They maintain a decent crunch when reheated properly and can make for an excellent next-day snack or side dish.
Freezing
While best enjoyed fresh, you can freeze uncooked, well-coated potato slices by placing them on a baking sheet to freeze individually before transferring them to a freezer bag. Fry straight from frozen for best results; cooked potatoes do not freeze well and tend to lose crispness.
Reheating
To re-crisp your chicken fried potatoes, heat them in a preheated oven at 200C (400F) for 8-10 minutes or until warmed through and crunchy again. Avoid microwaving as it softens the crispy coating.
FAQs
Can I use other types of potatoes for this recipe?
Russets or Maris Piper potatoes are ideal for their high starch content, which yields a crispy outside and fluffy inside, but Yukon Golds can work too, offering a slightly creamier texture.
Is buttermilk necessary in the marinade?
Buttermilk acidifies and tenderizes the potatoes while adding a subtle tang that deepens the flavor profile, so it is a key ingredient in this Chicken Fried Potatoes Recipe. You can substitute with yogurt thinned with milk if needed.
How spicy is this recipe?
The spices provide a gentle warmth and complexity, but you can easily adjust the cayenne pepper amount to suit your spice tolerance, making it mild or more fiery as you prefer.
Can I bake these instead of frying?
While frying gives the characteristic crispness, you can bake the coated potatoes on a wire rack at high heat. However, the texture will be less crunchy and more like oven fries.
What’s the best oil to use for frying?
Vegetable oil is recommended due to its high smoke point and neutral flavor, which ensures your potatoes crisp beautifully without any off-flavors.
Final Thoughts
This Chicken Fried Potatoes Recipe is truly a celebration for the senses and hearts of all potato lovers. Its crunchy, spiced crust and tender, flavorful inside make it an irresistible dish that’s sure to become a favorite in your recipe rotation. Don’t hesitate—grab those potatoes and give this recipe a go; you’ll be thanking yourself for the delicious discovery!
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Chicken Fried Potatoes Recipe
- Total Time: 3 hours 35 minutes
- Yield: 5 servings 1x
Description
This Chicken Fried Potatoes recipe features thinly sliced Russet or Maris Piper potatoes marinated in a flavorful buttermilk and spice mixture, then coated in a seasoned flour batter and deep-fried to a crispy golden perfection. Perfect as a crispy side dish or snack, these fries deliver a delicious blend of spices and a satisfying crunch.
Ingredients
Potatoes and Marinade
- 500g (1lb) Russets or Maris Piper potatoes
- 300ml (1 1/4 cups) Buttermilk
- 1 tsp Salt
- 1/2 tsp Paprika
- 1/2 tsp Cayenne Pepper
- 1/2 tsp White Pepper
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
Batter and Seasoning
- 225g (1 1/2 cups) Plain/All Purpose Flour
- 2 tsp Paprika
- 1 1/2 tsp Salt, plus more to serve if desired
- 1 tsp Baking Powder
- 1 tsp Oregano
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Black Pepper
- 1/4 – 1/2 tsp Cayenne Pepper
Frying
- 750ml – 1 litre (3–4 cups) Vegetable Oil, for deep frying
Instructions
- Slice Potatoes: Thinly slice the potatoes into 1/4″ (0.6 cm) thick slices to ensure even cooking and a crispy texture when fried.
- Marinate Potatoes: In a medium bowl, combine buttermilk with 1 tsp salt, 1/2 tsp paprika, 1/2 tsp cayenne pepper, 1/2 tsp white pepper, 1/2 tsp onion powder, and 1/2 tsp garlic powder. Submerge the potato slices in this marinade and refrigerate for 3 hours to enhance flavor and tenderize the potatoes.
- Prepare Batter: In a large bowl, whisk together the flour, baking powder, 2 tsp paprika, 1 1/2 tsp salt, 1 tsp oregano, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp black pepper, and 1/4–1/2 tsp cayenne pepper until well combined.
- Coat Potatoes: Remove the potatoes from the marinade and thoroughly coat each slice with the flour mixture, ensuring an even and generous coating for maximum crispness.
- Heat Oil: In a large pot, heat the vegetable oil to 175°C (350°F), maintaining this temperature for optimal frying results.
- Fry Potatoes: Fry the coated potatoes in batches, avoiding overcrowding, for about 5 minutes per batch or until they achieve a deep golden brown and crispy exterior.
- Drain and Rest: Remove the fried potatoes using a slotted spoon and place them on a wire rack to drain excess oil and keep them crispy.
- Serve: Sprinkle with additional salt to taste and serve hot with your favorite dipping sauce or condiment.
Notes
- Use Russet or Maris Piper potatoes for the best frying texture and flavor.
- Ensure the oil temperature is steady at 175°C (350°F) to avoid greasy potatoes.
- Do not overcrowd the frying pot to maintain consistent oil temperature.
- You can substitute vegetable oil with canola or peanut oil for frying.
- Marinating the potatoes in buttermilk tenderizes them and adds subtle tangy flavor.
- Drain fried potatoes on a wire rack instead of paper towels to keep them crispier longer.
- Prep Time: 15 minutes (plus 3 hours marinating)
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
