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
Scale
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
