Description
Crispy and flavorful Chicken Fried Potatoes marinated in a spiced buttermilk mixture and deep-fried to golden perfection. This recipe delivers tender inside and crunchy outside potatoes with a delicious blend of paprika, cayenne, and garlic-seasoned coating—perfect as a snack or side dish.
Ingredients
Potato 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
Flour Coating
- 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
- Prepare the Marinade: In a medium-sized bowl, combine the buttermilk with salt, paprika, cayenne pepper, white pepper, onion powder, and garlic powder. Mix well to create a flavorful marinade.
- Marinate the Potatoes: Peel and cut the potatoes into desired shapes. Submerge them fully in the buttermilk marinade and refrigerate for 3 hours. This step infuses the potatoes with flavor and helps tenderize them.
- Make the Flour Coating: In another bowl, mix flour with paprika, salt, baking powder, oregano, onion powder, garlic powder, black pepper, and cayenne pepper. This seasoned flour blend will give the potatoes a crispy, flavorful crust.
- Coat the Potatoes: Remove the marinated potatoes from the fridge and thoroughly coat each piece in the flour mixture, ensuring an even layer for crispy frying.
- Heat the Oil: Pour vegetable oil into a deep frying pan or pot and heat it to around 175°C (350°F). The oil should be hot enough to sizzle when a small amount of flour is added.
- Fry the Potatoes: Working in batches to avoid overcrowding, carefully add the coated potatoes into the hot oil. Fry each batch for about 5 minutes or until golden brown and crispy on the outside.
- Drain and Season: Use a slotted spoon to remove the fried potatoes from the oil and place them on paper towels to drain excess oil. Immediately sprinkle with salt to taste while still hot.
- Serve: Serve the chicken fried potatoes hot with your favorite dips or sauces for a delicious snack or side dish.
Notes
- Marinating the potatoes for the full 3 hours enhances flavor and improves texture.
- Use a high smoke point oil such as vegetable oil for deep frying to prevent burning.
- Maintain oil temperature between batches to ensure even cooking and crispiness.
- This recipe can be doubled easily for larger gatherings.
