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
Scale
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.
