If you’re craving a dish that combines the irresistible crunch of fried goodness with the comforting heartiness of potatoes, this Chicken Fried Potatoes Recipe is an absolute winner. With perfectly thinly sliced potatoes soaked in a flavorful buttermilk marinade and coated in a seasoned flour blend, each bite delivers a crispy, golden, and truly satisfying experience. It’s a dish that’s much more than just fried potatoes; it’s a method and flavor explosion that’ll quickly become a favorite in your kitchen, perfect for gatherings or a cozy night in.
Ingredients You’ll Need
These ingredients might seem simple at first glance, but each one plays a vital role in creating the rich flavor, perfect texture, and stunning golden color that define this Chicken Fried Potatoes Recipe. From the starchiness of the russets to the punch of paprika and cayenne, everything comes together like magic.
- Russet or Maris Piper potatoes (500g / 1lb): Their starchy nature gives an ideal crispy exterior and fluffy interior.
- Buttermilk (300ml / 1 1/4 cups): Adds tangy richness while tenderizing the potatoes during the marinade.
- Salt (1 tsp + 1 1/2 tsp + extra to taste): Essential for enhancing flavors throughout the dish.
- Paprika (1/2 tsp + 2 tsp): Adds warmth and a beautiful color pop.
- Cayenne Pepper (1/2 tsp + 1/4 – 1/2 tsp): For a gentle, smoky heat that wakes up your palate.
- White pepper, onion powder, garlic powder (each 1/2 tsp and 1 tsp respectively): Bringing layers of subtle, savory spice.
- Plain or all-purpose flour (225g / 1 1/2 cups): Creates the crispy coating that holds all the flavor.
- Baking powder (1 tsp): Gives extra lightness and crunch to the coating.
- Oregano (1 tsp): Adds a hint of herbal freshness to balance the spices.
- Black pepper (1 tsp): Provides the right amount of bite for seasoning.
- Vegetable oil (750ml – 1 litre / 3-4 cups): Needed for deep frying to achieve that perfect golden crust.
How to Make Chicken Fried Potatoes Recipe
Step 1: Prepare the Potatoes
Start by thinly slicing your potatoes to about 1/4 inch or 0.6 centimeters thick. This thickness allows them to cook evenly, becoming delightfully crispy on the outside while still tender inside. It’s important to keep the slices uniform, so your potatoes fry consistently and look beautiful on the plate.
Step 2: Marinate the Potatoes
In a medium-sized bowl, mix your buttermilk with a blend of salt, paprika, cayenne, white pepper, onion powder, and garlic powder to create a flavorful marinade. Submerge the potato slices in this mixture and let them soak in the fridge for 3 full hours. This step is crucial — the buttermilk tenderizes the potatoes, while the spices deeply infuse every slice with incredible flavor.
Step 3: Make the Seasoned Flour Coating
While your potatoes marinate, whisk together the flour, baking powder, paprika, salt, oregano, onion powder, garlic powder, black pepper, and cayenne in a large bowl. This seasoning mix forms the flavorful, crunchy coating that transforms simple potatoes into something extraordinary.
Step 4: Coat the Potatoes
Drain the potatoes from the marinade briefly, then toss them in the seasoned flour mixture. Make sure every potato slice is thoroughly coated—this is what will give you that golden, crispy outer layer when fried. Patience here is key to avoid clumping and to ensure each slice cooks perfectly.
Step 5: Heat the Oil and Fry
Heat your vegetable oil in a large pot or deep fryer to 175 degrees Celsius (350 degrees Fahrenheit). Carefully fry the potatoes in batches so they don’t overcrowd the pot, which would steam rather than crisp them. Fry each batch for about 5 minutes, or until beautifully golden brown and irresistibly crispy.
Step 6: Drain and Season
Once fried, transfer the potatoes to a wire rack to drain excess oil and keep their crisp texture. Immediately sprinkle them with a pinch of salt to enhance flavor while they’re still hot. These golden beauties are now ready to be enjoyed!
How to Serve Chicken Fried Potatoes Recipe
Garnishes
Enhance your Chicken Fried Potatoes Recipe with a sprinkle of freshly chopped herbs like parsley or chives to add a fresh, vibrant contrast. A dusting of smoked paprika or a drizzle of garlic aioli can add both color and extra depth of flavor. These small touches make a huge difference and are sure to impress.
Side Dishes
This recipe pairs wonderfully with a crisp green salad for balance, or classic comfort foods like coleslaw or baked beans to round out your meal. Because these potatoes pack so much flavor and texture, they also make a terrific side alongside grilled or roasted chicken for a satisfying dinner.
Creative Ways to Present
For a fun twist, serve your Chicken Fried Potatoes Recipe stacked in a rustic basket lined with parchment paper, or layered on a platter alongside dipping sauces like spicy ketchup, ranch, or honey mustard. You can even add some shredded cheese and scallions on top for a loaded potato version that everyone will love.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Fried Potatoes can be stored in an airtight container in the fridge for up to 3 days. To keep some crispiness, place a paper towel at the bottom of the container to absorb moisture. Avoid stacking too many layers to prevent sogginess.
Freezing
You can freeze the cooked potatoes for up to a month. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. This method prevents them from sticking together and maintains their texture.
Reheating
For the crispiest results when reheating, pop your chicken fried potatoes into a preheated oven at 200 degrees Celsius (400 degrees Fahrenheit) on a wire rack for 10–15 minutes. This refreshes the crunch without drying them out like a microwave would.
FAQs
Can I use other types of potatoes for this Chicken Fried Potatoes Recipe?
Russet or Maris Piper potatoes are best for their starchy texture which crisps up perfectly. However, you can experiment with Yukon Gold for a creamier center, though the crispiness might be slightly different.
Is buttermilk necessary, or can I substitute it?
Buttermilk helps tenderize the potatoes and adds tangy flavor, but if you don’t have any, you can mix regular milk with a tablespoon of lemon juice or vinegar as a quick substitute.
How spicy is the recipe? Can I adjust the heat?
The heat level is moderate, coming from cayenne and paprika, but feel free to reduce or increase the cayenne pepper amount to suit your spice preference.
Can I bake the potatoes instead of frying them?
While deep frying delivers the classic crispiness, you could bake them for a healthier version. Coat well with oil and bake at a high temperature, flipping halfway through, but expect a slightly different texture.
What dips work best with chicken fried potatoes?
These potatoes pair beautifully with creamy dips like ranch or garlic aioli, spicy ketchup, honey mustard, or even a tangy hot sauce to complement their flavors.
Final Thoughts
This Chicken Fried Potatoes Recipe is truly a joy to make and even more delightful to eat. Its balance of crispy, seasoned coating and tender, flavorful potatoes makes it an irresistible treat for any occasion. I can’t wait for you to try it out and watch it become a fast favorite in your recipe collection!
Print
Chicken Fried Potatoes Recipe
- Prep Time: 10 minutes (excluding 3-hour marination)
- Cook Time: 20 minutes
- Total Time: 3 hours 30 minutes
- Yield: 5 servings
- Category: Side Dish
- Method: Frying
- Cuisine: American
Description
This Chicken Fried Potatoes recipe offers a crispy and flavorful twist on traditional fried potatoes by marinating thinly sliced Russet or Maris Piper potatoes in a seasoned buttermilk bath before coating them in a spiced flour mixture and deep frying them to golden perfection. Perfect as a snack or side dish, these crispy potatoes are packed with savory spices like paprika, cayenne, garlic, and onion powders for an irresistible crunch and taste.
Ingredients
Potatoes and Marinade
- 500g / 1lb Russets or Maris Pipers potatoes, thinly sliced to 1/4″ (0.6cm)
- 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 Coating
- 225g / 1 1/2 cups Plain or 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
For Frying
- 750ml – 1 litre / 3-4 cups Vegetable Oil, for deep frying
Instructions
- Slice Potatoes: Thinly slice the potatoes to approximately 1/4″ (0.6cm) thickness to ensure even cooking and crispiness.
- Marinate Potatoes: In a medium-sized 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 seasoned buttermilk mixture and marinate them in the refrigerator for 3 hours to tenderize and infuse flavor.
- Prepare Coating: In a large mixing bowl, whisk together the flour, baking powder, 2 tsp paprika, 1 1/2 tsp salt, oregano, onion powder, garlic powder, black pepper, and cayenne pepper to create a flavorful dry batter.
- Coat Potatoes: Remove the potatoes from the marinade, letting excess drip off, and thoroughly coat them in the seasoned flour mixture ensuring every slice is well covered.
- Heat Oil: Pour vegetable oil into a large, heavy-bottomed pot and heat it to 175°C (350°F), an ideal temperature for deep frying to achieve a crunchy texture.
- Deep Fry: Fry the coated potatoes in batches to avoid overcrowding, cooking each batch for about 5 minutes or until they turn a deep golden brown and become crispy.
- Drain and Cool: Use a slotted spoon to remove the fried potatoes and place them on a wire rack to drain excess oil and maintain crispiness.
- Serve: Sprinkle with additional salt to taste and enjoy hot with your favorite dipping sauce or dip.
Notes
- Marinating the potatoes in buttermilk not only adds flavor but also tenderizes them, contributing to a crispier exterior when fried.
- Use a thermometer to ensure the oil stays around 175°C (350°F) for optimal frying results.
- Potatoes should be fried in small batches to maintain the oil temperature and avoid sogginess.
- Russet or Maris Piper potatoes are preferred for their high starch content, which provides the best texture for frying.
- Leftover fried potatoes can be reheated in an oven or air fryer to regain crispiness.
