Chicken Fried Potatoes

potatoes on wire rack with creamy dip blurred in background

5 from 6 votes

These Chicken Fried Potatoes take deep frying potatoes to a whole new level - the same delicious flavours of fried chicken just using potatoes!

Prep Time20

Cook Time20

Marinating Time3

Total Time3 50

Course: Finger Food, Side Dish

Cuisine: American

Servings:

Author: Chris Collins

Cost: £2.50 / $3

Equipment

Sharp Knife and Chopping Board
Medium Sized Bowl & Cling Film (for marinating)
Large Bowl (for dredging)
Large Tray (for resting potatoes)
Wire Rack & Paper Towels
Large Deep Pot & Slotted Spoon (for deep frying)
Kitchen Thermometer

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 the buttermilk with the 'marinade' seasoning and spices. Stir in the potatoes until well-coated, then tightly cover with cling film. Leave to marinate in the fridge for 3 hours, preferably tossing now and then.
Meanwhile, in a large bowl whisk together the flour, baking powder and all of the 'batter' seasoning and spices. Scoop out 3 tbsp of the marinade and stir into the flour until lots of little lumps form. This will give you those flaky/crunchy parts.
One by one, thoroughly coat the potatoes in the flour. You really need to press the flour into the potato and use the excess buttermilk to form those flaky bits. That's what will give you the crunch. Place on a large tray to one side and repeat with the remaining potatoes.
Heat up the vegetable oil in a large deep pot over medium-high to 175C/350F. In batches of 5-6, gently lower the potatoes into the oil. Immediately separate them if they begin to stick, then leave to fry for 5 minutes, or until deep golden and crispy. The oil temp will drop to 160C/320F, just maintain that. Remove and place on a wire rack with paper towels underneath (don't add straight to paper towels or you run the risk of the outside steaming/going soggy). Bring the oil back to temp then repeat with the rest of the potatoes.
Once they're fried, sprinkle with a little salt (test one first to check for seasoning). Serve with your favourite dip (suggestions in notes).

Video

Notes

a) Buttermilk - You'll find this in nearly all mainstream supermarkets/grocery stores, but if for whatever reason you can't find it I recommend either of the following:

3/4 cup plain unsweetened yogurt mixed with 1/4 cup milk to thin out.
1 cup milk mixed with 1 tbsp acid (white vinegar or lemon juice). Mix together and let it sit for 10mins before mixing in the potato. This is a slightly thinner solution than buttermilk, so if you’re doing this just make sure you give it a thorough dredge through the flour.

b) Oil - You'll need an oil with a high smoking point such as vegetable or sunflower oil. Olive oil is not suitable, unless you want to smoke your house out! Highly recommend a thermometer to measure the oil temp.

c) Marinating Times - Leaving the potatoes the marinate will help inject some much needed flavour/salt into them, so I recommend 3 hours. Just go careful, after 3 or 4 hours they start the brown slightly.

d) To serve - Dipping sauce is essential. My faves are Sour Cream and Chive (what I used to film), Sriracha Mayo and Blue Cheese Sauce. Check out all my Delicious Dips for more inspo! I also love to add a gherkin/pickle to each one too, but that is optional.

e) Inspiration - Recipe inspired by Spoon Fork Bacon!

f) Calories - Very hard to calculate but this is based on 1/3cup buttermilk staying attached, 1 cup flour attaching and 1 tsp oil per potato soaked up (approx 22 potato slices). No extra salt or dip included. Per serving (5 servings).

Nutrition