Description
Crispy and flavorful Chicken Fried Potatoes are thinly sliced russet potatoes marinated in a spiced buttermilk mixture, then coated in a seasoned flour batter and deep-fried to golden perfection. This dish pairs perfectly with your favorite dip, delivering a satisfying crunch and savory spice in every bite.
Ingredients
Scale
Potatoes and Marinade
- 500g / 1lb Russet or Maris Piper potatoes, thinly sliced to 1/4″ / 0.6cm thickness
- 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
- 225g / 1 1/2 cups Plain / All Purpose Flour
- 2 tsp Paprika
- 1 1/2 tsp Salt, plus extra to serve
- 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
Instructions
- Slice Potatoes: Thinly slice the potatoes to a thickness of 1/4 inch (0.6 cm) ensuring even slices for consistent cooking.
- Prepare Marinade and Soak: 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 thoroughly in this marinade, then cover and refrigerate for 3 hours to absorb the flavors and tenderize.
- Mix Batter: In a large bowl, whisk together the plain flour, baking powder, 2 tsp paprika, 1 1/2 tsp salt, oregano, onion powder, garlic powder, black pepper, and cayenne pepper to combine all batter seasonings evenly.
- Coat Potatoes: Remove the potatoes from the marinade, allowing excess to drip off, then thoroughly coat them in the seasoned flour mixture, pressing lightly to ensure an even, thick coating.
- Heat Oil: Pour vegetable oil into a large, heavy-bottomed pot and heat it over medium-high heat until it reaches 175°C (350°F), ideal for deep frying.
- Fry Potatoes: Working in batches to avoid overcrowding, carefully add the coated potatoes into the hot oil. Fry each batch for approximately 5 minutes or until they are deep golden brown and crispy on the outside. Use a slotted spoon to turn if needed for even frying.
- Drain and Serve: Remove the fried potatoes with a slotted spoon and place them on a wire rack to drain excess oil and retain their crispiness. Immediately sprinkle with additional salt if desired and serve hot with your favorite dipping sauce.
Notes
- Ensure the potatoes are sliced thinly and uniformly to achieve even frying and crispiness.
- Marinating in buttermilk helps tenderize the potatoes and infuse them with flavor but can be substituted with a mixture of milk and vinegar if buttermilk is unavailable.
- Use a heavy-bottomed pot and a thermometer to maintain consistent oil temperature to avoid greasy or undercooked fries.
- Do not overcrowd the frying pot; frying in batches yields the best crispy texture.
- Drain the fried potatoes on a wire rack instead of paper towels for better crisping.
