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
Units
Scale
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
