If you love all things crunchy, golden, and a little bit indulgent, Chicken Fried Potatoes are about to become your newest obsession. These crispy potato slices are marinated, battered, and fried to perfection—think fried chicken meets everyone’s favorite comfort carb. Once you’ve tasted that shatteringly crisp crust and flavorful seasoning, you’ll be hooked!
Why You’ll Love This Recipe
- Seriously Crispy Crust: Every slice of potato is wrapped in a wildly crunchy coating—thanks to a clever marinade technique and thick, seasoned batter.
- Packed With Big, Bold Flavor: Smoky paprika, spicy cayenne, and herby oregano ensure these Chicken Fried Potatoes are anything but bland.
- Perfect For Sharing: Whether you’re throwing a backyard barbecue, a movie night, or just want a crowd-pleasing snack, this dish disappears in minutes.
- Totally Customizable: From your choice of dips to creative seasoning tweaks, these potatoes invite you to make them your own.
Ingredients You’ll Need
You’ll be amazed at how a handful of humble grocery staples transform into a crunchy masterpiece! Each ingredient in Chicken Fried Potatoes plays a vital role in delivering tons of flavor and that signature crispy bite—so don’t skip or skimp if you want the ultimate result.
- Russet or Maris Piper Potatoes (500g/1 lb): These starchy varieties hold up best to frying, delivering the fluffiest centers and crunchiest exteriors.
- Buttermilk (300ml/1 1/4 cups): The secret to tenderizing potatoes and helping the flavor-packed marinade soak right in.
- Salt and Spices (including paprika, cayenne, white pepper, onion powder, garlic powder): A blend that brings depth and classic fried chicken vibes.
- Flour (225g/1 1/2 cups, all-purpose): The foundation for that thick, crunchy crust.
- Baking Powder (1 tsp): A little lift guarantees the outside stays light and crisp, never dense.
- Oregano: Adds an herby twist, playing beautifully with the smoky and spicy notes.
- Vegetable Oil (for frying): Go for an oil with a high smoke point—think vegetable or sunflower—for safe, golden frying.
Variations
Chicken Fried Potatoes are the ultimate template for creativity! You can tweak the spices, swap out coatings, or even give them a global flavor makeover—all with just a few little changes to suit your mood, pantry, or dietary needs.
- Spicy Buffalo Style: After frying, toss the potatoes with buffalo sauce and serve with blue cheese dip for a wing-inspired twist.
- Cheesy Crunch: Sprinkle grated parmesan or pecorino over the hot potatoes right after frying for irresistible, melty edges.
- Gluten-Free Option: Swap the all-purpose flour for a gluten-free flour blend, and you’ll get all the crunch without the gluten.
- Herb Lover’s Dream: Stir chopped fresh parsley, dill, or chives into the flour mix for a garden-fresh flavor hit.
How to Make Chicken Fried Potatoes
Step 1: Slice and Marinate the Potatoes
Grab your potatoes and slice them thinly—aim for about 1/4-inch (0.6 cm) thickness, which delivers the perfect balance of fluffy interior and crispy edges. Whisk together the buttermilk and all the marinade spices in a bowl. Add the potato slices, making sure every piece gets a cozy buttermilk bath. Cover and refrigerate for at least 3 hours, tossing occasionally; this step infuses the Chicken Fried Potatoes with flavor and gives them that fried chicken magic.
Step 2: Prepare the Batter
While the potatoes marinate, combine the flour, baking powder, and all remaining batter spices in a large bowl. Here’s the game-changing trick: scoop a bit of the marinade into the dry mix and use your fingers to rub it in, forming little clumps. These bits cling to the potatoes and fry up into those sought-after crunchy, craggy flakes you’d expect from classic Chicken Fried Potatoes.
Step 3: Dredge the Potatoes
Working one slice at a time, press each marinated potato into the seasoned flour, making sure you really pack the coating on—and don’t be shy! A thick, uneven crust is exactly what you want here. Lay each coated potato slice onto a tray as you go, ready for frying.
Step 4: Fry Until Golden and Crisp
Heat your vegetable oil in a deep pot to 175°C/350°F (a thermometer is your friend!). Fry potatoes in batches, separating quickly if they stick. Let them bubble away for about 5 minutes, or until you see a deep golden color and hear that irresistible sizzle. Always place fried potatoes on a rack with paper towels underneath—not directly on the towels!—to keep them from steaming and going soggy.
Step 5: Season and Serve
Before digging in, give your Chicken Fried Potatoes a finishing sprinkle of salt (taste test one first!). Serve right away—they’re best while piping hot and crazy crisp—with your favorite dips and a side of whatever your heart desires.
Pro Tips for Making Chicken Fried Potatoes
- Slice Consistently: Keeping your potato slices at a uniform 1/4-inch thickness ensures every piece cooks evenly and crisps up perfectly—so break out that mandoline if you have one!
- Maximize Crunch: Work the flour mixture onto the potatoes, pressing and scrunching to create rough edges that fry up into the irresistible craggy crust Chicken Fried Potatoes are known for.
- Watch Your Oil Temperature: Maintaining that sweet spot of 175°C/350°F is vital—if it’s too low, potatoes get greasy; too high, and they brown before getting fully crisp. Adjust heat between batches as needed!
- Serve Impeccably Fresh: Chicken Fried Potatoes lose their signature crunch if left too long, so plan to fry right before serving for maximum wow factor.
How to Serve Chicken Fried Potatoes
Garnishes
For an irresistible finish, scatter hot Chicken Fried Potatoes with a pinch of flaky sea salt or an extra dash of paprika just as they come out of the fryer. Fresh chopped chives, parsley, or even a little grated parmesan elevate their look and taste with almost zero effort.
Side Dishes
Chicken Fried Potatoes are a show-stopper on their own, but they also make the perfect partner to tangy coleslaw, a simple green salad, grilled chicken, or a pile of crispy pickles. And never underestimate the power of a bold dipping sauce on the side—think sour cream and chive, spicy sriracha mayo, or rich blue cheese dressing.
Creative Ways to Present
Serve Chicken Fried Potatoes in a basket lined with parchment for that just-fried-from-the-diner vibe, or skewer a few slices for fun party nibbles. Hosting a crowd? Set up a “loaded fries” bar with toppings like pulled pork, caramelized onions, cheeses, and lots of dips to let everyone build their dream plate.
Make Ahead and Storage
Storing Leftovers
If you manage to have any leftovers at all, store Chicken Fried Potatoes in an airtight container in the fridge for up to 2 days. Just know—they’ll taste best if enjoyed ASAP while the crust is at its crispiest!
Freezing
While Chicken Fried Potatoes can technically be frozen, the texture is never quite the same. If you do freeze, space them on a baking sheet until solid, then transfer to a freezer bag for up to one month. Fry or bake straight from frozen for best results—just don’t expect that signature crunch to last.
Reheating
To revive Chicken Fried Potatoes, pop them in a hot oven (220°C/425°F) or air fryer for several minutes until steaming hot and re-crisped. Avoid microwaving, as it tends to soften the glorious coating you worked so hard to achieve!
FAQs
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Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes work beautifully in this recipe. Just slice them to the same thickness and keep an eye on them while frying, as they can brown a bit faster than classic Russets or Maris Pipers.
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What’s the best dip for Chicken Fried Potatoes?
My favorites are sour cream and chive, sriracha mayo, and blue cheese dip. But the fabulous thing about Chicken Fried Potatoes is how well they pair with almost any creamy, tangy, or spicy dip!
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Why do I need to marinate the potatoes?
The buttermilk marinade infuses the potatoes with tons of flavor, helps the spices soak in, and creates a moist surface for the battered, crunchy crust to cling to—making every bite irresistible.
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Can I bake these instead of frying?
You can bake Chicken Fried Potatoes, but the texture will be less crunchy. For best results, place battered slices on a wire rack set over a baking sheet, spritz with oil, and bake at a high temperature (about 220°C/425°F), flipping halfway through.
Final Thoughts
I can’t wait for you to try Chicken Fried Potatoes! They’re my go-to whenever I want to impress friends or treat myself to something utterly delicious and comforting. Serve them hot, pile on your favorite toppings, and watch these golden bites disappear—it’s pure potato joy, guaranteed!
Print
Chicken Fried Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 50 minutes
- Yield: 5 servings
- Category: Frying
- Method: Stovetop
Description
These Chicken Fried Potatoes are crispy on the outside, tender on the inside, and packed with flavor. Marinated in buttermilk and coated with a seasoned flour mixture, they are deep-fried to golden perfection. Perfect as a side dish or a delicious snack.
Ingredients
Marinade:
- 500g / 1lb Russets/Maris Pipers
- 300ml / 1 1/4 cups Buttermilk (see notes)
- 1 tsp Salt
- 1/2 tsp EACH: Paprika, Cayenne Pepper, White Pepper, Onion Powder, Garlic Powder
Batter:
- 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 EACH: Baking Powder, Oregano, Onion Powder, Garlic Powder, Black Pepper
- 1/4 – 1/2 tsp Cayenne Pepper
- 750ml – 1 litre / 3-4 cups Vegetable Oil, for deep frying (see notes)
Instructions
- Thinly slice the potatoes to 1/4″ / 0.6cm thickness. In a medium-sized bowl, combine buttermilk with the ‘marinade’ seasoning and spices. Marinate the potatoes in this mixture for 3 hours in the fridge.
- In a large bowl, whisk together the flour, baking powder, and all of the ‘batter’ seasonings. Coat the marinated potatoes in the flour mixture, ensuring they are thoroughly coated.
- Heat vegetable oil in a large pot to 175C/350F. Fry the potatoes in batches until deep golden and crispy, about 5 minutes per batch.
- Remove the fried potatoes and place them on a wire rack. Sprinkle with salt and serve with your favorite dip.
Notes
- Buttermilk substitution options provided in the notes.
- Use oil with a high smoking point for frying.
- Marinating the potatoes injects flavor; marinate for 3 hours.
- Serve with suggested dips and pickles.
- Recipe inspired by Spoon Fork Bacon.
Nutrition
- Serving Size: 1 serving
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