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.
