If you love crispy edges, a tender bite, and a flavor-packed crunch in every mouthful, this Chicken Fried Potatoes Recipe is about to become your new obsession. These golden potato slices soak up a spiced buttermilk marinade and then get perfectly fried in a seasoned batter, creating something that tastes like the best of chicken-fried goodness—just without the chicken. It’s comfort food elevated, crispy on the outside and wonderfully soft inside, guaranteed to please your taste buds and impress at any table.
Ingredients You’ll Need
These ingredients are delightfully simple but each plays a crucial role in making this dish unforgettable, from the starch and tenderizing buttermilk to the layers of spices that build up that signature, crave-worthy flavor and texture.
- Russet or Maris Piper Potatoes (500g / 1lb): The perfect starchy potato that crisps beautifully while staying fluffy inside.
- Buttermilk (300ml / 1 1/4 cups): Adds a subtle tang and tenderizes the potatoes for a melt-in-your-mouth texture.
- Salt (1 tsp + 1 1/2 tsp + more to serve): Essential for seasoning at every stage to enhance flavor deeply.
- Paprika (1/2 tsp + 2 tsp): Brings a warm smokiness and rich color to the dish.
- Cayenne Pepper (1/2 tsp + 1/4 – 1/2 tsp): Adds just the right amount of heat for a subtle kick.
- White Pepper, Black Pepper, Onion Powder, Garlic Powder (various tsp): These spices create layers of savory, aromatic goodness that amplify the overall taste.
- Plain / All-Purpose Flour (225g / 1 1/2 cups): The base of the crispy batter coating that seals in juiciness.
- Baking Powder (1 tsp): Helps the batter puff up slightly for extra crunch.
- Oregano (1 tsp): Adds a subtle herbal note balancing the spice intensity.
- Vegetable Oil (750ml – 1 litre / 3-4 cups): Used for deep frying to achieve that perfect golden crisp.
How to Make Chicken Fried Potatoes Recipe
Step 1: Slice the Potatoes Thinly
Start by slicing your potatoes into even 1/4 inch (0.6 cm) thick rounds. Thin slices ensure they cook all the way through while developing a crisp exterior. Consistency here is key to even frying and texture.
Step 2: Marinate in Buttermilk and Spices
Mix the buttermilk with the marinade seasoning blend—don’t skip the salt, paprika, cayenne, and those fragrant powders. Submerge the potato slices in this magical mixture and let them soak in the fridge for a full 3 hours. This step tenderizes and infuses deep flavor, so be patient—it’s worth it!
Step 3: Prepare the Seasoned Flour Batter
While the potatoes are marinating, whisk together the flour, baking powder, and all the batter spices in a large bowl. This dry mixture is your crunchy coating that locks in moisture while delivering a fantastic burst of taste and crunch with every bite.
Step 4: Coat the Potatoes
Take the marinated potatoes out and dredge them thoroughly in the seasoned flour mixture until fully coated. Make sure every slice is covered—this ensures a crunchy, flavorful shell once fried, giving you that irresistible chicken-fried texture and flavor.
Step 5: Heat the Oil and Deep-Fry
Heat your vegetable oil in a deep pot to 175°C (350°F). Fry the coated potatoes in batches: don’t overcrowd the pot because that will drop the temperature and mess with the crispiness. Fry about 5 minutes until golden and crunchy perfection appears.
Step 6: Drain and Serve
Use a slotted spoon to transfer the potatoes to a wire rack to drain excess oil and stay crisp. Immediately sprinkle with extra salt if you like, then serve up these beauties while they’re hot and fresh, ready for dipping and crunching.
How to Serve Chicken Fried Potatoes Recipe
Garnishes
Fresh parsley, chopped chives, or a light dusting of smoked paprika make lovely garnishes that add both fresh visual appeal and a pop of herbaceous flavor that complements the spices in the fried coating.
Side Dishes
This dish shines alongside a big green salad, coleslaw, or even a tangy dipping sauce like ranch or aioli. It’s also fantastic with grilled chicken or a crispy fried catfish for a Southern-inspired feast.
Creative Ways to Present
Try stacking these potato slices into a tower with layers of melted cheese and a savory drizzle of hot sauce or gravy for a fun twist. Alternatively, serve them in individual paper cones for a casual, street-food vibe.
Make Ahead and Storage
Storing Leftovers
Store leftover fried potatoes in an airtight container in the fridge for up to 3 days. To keep the crispy texture, place paper towels in the container to absorb excess moisture.
Freezing
You can freeze the cooked, cooled potatoes on a baking sheet first, then transfer to a bag to freeze for up to one month. Freeze before reheating to preserve texture and flavor.
Reheating
Reheat in a hot oven or air fryer at 180°C (350°F) for about 10 minutes to bring back that wonderful crispiness—microwaving tends to make them soggy, so avoid it if possible.
FAQs
Can I use other types of potatoes for this recipe?
Russet or Maris Piper are ideal because of their starchy nature, but you can experiment with Yukon Gold for a creamier interior, just be mindful the texture may differ slightly.
Is buttermilk necessary or can I substitute it?
Buttermilk is key for tenderizing and adding a mild tang, but you can substitute milk mixed with a tablespoon of lemon juice or vinegar if you don’t have buttermilk on hand. Let it sit for 10 minutes before using.
Can I bake instead of deep frying?
You can bake the coated potatoes at high heat for a healthier option, but they won’t get quite as crispy as the deep-fried version. Spraying the fries lightly with oil before baking helps.
How spicy is this recipe with the cayenne pepper?
The cayenne adds a gentle warmth without overwhelming heat. Adjust the amount to suit your spice preference, starting lower if you’re sensitive to spice.
What’s the best way to get the potatoes evenly coated?
Using your hands to gently toss the marinated potatoes in the flour mixture helps coat each piece thoroughly. Shake off any excess flour to avoid clumping when frying.
Final Thoughts
This Chicken Fried Potatoes Recipe delivers that perfect balance of crispy, spiced, and tender that everyone craves. Whether you’re serving it as a snack, a side, or part of a main meal, it’s a sure-fire way to bring smiles and maybe even a little friendly competition over who gets the last piece. Get ready to make this a staple in your kitchen—you won’t regret it!
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Chicken Fried Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: 5 servings
- Category: Side Dish
- Method: Frying
- Cuisine: American
Description
This Chicken Fried Potatoes recipe features thinly sliced potatoes marinated in a spiced buttermilk mixture, then coated in a flavorful seasoned flour batter and deep-fried until golden and crispy. Perfect as a crispy snack or side dish, these fried potatoes deliver a deliciously crunchy exterior with a tender inside, enhanced by a blend of spices for extra zest.
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 Seasonings
- 225g / 1 1/2 cups Plain / All Purpose Flour
- 2 tsp Paprika
- 1 1/2 tsp Salt, plus extra 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 to approximately 1/4 inch (0.6 cm) thickness to ensure even cooking and crispiness.
- Marinate Potatoes: In a medium bowl, combine the buttermilk with 1 tsp salt, 1/2 tsp each of paprika, cayenne pepper, white pepper, onion powder, and garlic powder. Submerge the sliced potatoes in this marinade and refrigerate for 3 hours, allowing the flavors to infuse and the potatoes to tenderize slightly.
- Prepare Batter: In a large bowl, whisk together the all-purpose flour, baking powder, 2 tsp paprika, 1 1/2 tsp salt, oregano, onion powder, garlic powder, black pepper, and cayenne pepper. This seasoned flour mixture will create a flavorful, crispy coating for the potatoes.
- Coat Potatoes: Remove the marinated potatoes from the fridge and thoroughly coat each slice in the flour mixture, ensuring every piece is evenly covered for maximum crunch.
- Heat Oil: Pour vegetable oil into a large pot and heat it to 175°C (350°F), which is ideal for deep frying to achieve crispiness without burning.
- Deep Fry: Carefully fry the coated potatoes in batches, making sure not to overcrowd the pot. Fry each batch for about 5 minutes or until the potatoes turn deep golden brown and crispy.
- Drain and Cool: Remove the fried potatoes with a slotted spoon and place them on a wire rack to drain excess oil and maintain crispiness.
- Serve: Sprinkle with additional salt if desired, and serve hot with your favorite dipping sauce for a delicious snack or side dish.
Notes
- Using buttermilk for the marinade tenderizes the potatoes and adds a subtle tangy flavor that enhances the overall taste.
- Maintaining the oil temperature at 175°C / 350°F is crucial to ensure even cooking and to prevent the potatoes from absorbing too much oil.
- Frying in small batches helps maintain oil temperature and ensures each piece crisps up nicely without steaming.
- Russet or Maris Piper potatoes are preferred for frying due to their starchy texture, which results in crispier fried potatoes.
- For a spicier kick, increase the amount of cayenne pepper in the marinade and batter.
- Allow the potatoes to rest on a wire rack after frying instead of paper towels to prevent sogginess.
