Description
A crispy and flavorful Chicken Fried Potatoes recipe featuring thinly sliced russet potatoes marinated in a spiced buttermilk mixture, coated in a seasoned flour batter, and deep-fried to golden perfection. Perfect as a snack or side dish with a delicious crunchy texture and a mildly spicy kick.
Ingredients
Scale
Potatoes and Marinade
- 500g / 1lb Russets or Maris Piper potatoes
- 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 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
Frying
- 750ml – 1 litre / 3-4 cups Vegetable Oil, for deep frying
Instructions
- Slice Potatoes: Thinly slice the potatoes to a thickness of 1/4″ / 0.6cm, ensuring uniform slices for even cooking.
- Prepare Marinade: In a medium-sized bowl, combine the buttermilk with the marinade spices: salt, paprika, cayenne pepper, white pepper, onion powder, and garlic powder. Mix well.
- Marinate Potatoes: Submerge the sliced potatoes in the buttermilk marinade, cover, and refrigerate for 3 hours to absorb the flavors and tenderize.
- Make Batter: In a large bowl, whisk together the plain flour, baking powder, paprika, salt, oregano, onion powder, garlic powder, black pepper, and cayenne pepper until well combined.
- Coat Potatoes: Remove potatoes from the marinade, allowing excess to drip off. Thoroughly coat them with the prepared seasoned flour mixture, ensuring every slice is evenly covered.
- Heat Oil: Pour vegetable oil into a large pot and heat to 175°C (350°F), ideal for deep frying to achieve a crispy exterior.
- Deep Fry: Fry the coated potato slices in batches, being careful not to overcrowd the pot, for about 5 minutes per batch or until they turn deep golden brown and crispy.
- Drain and Cool: Using a slotted spoon, remove the fried potatoes and place them on a wire rack to drain excess oil and retain crispiness.
- Serve: Sprinkle the fried potatoes with additional salt to taste and serve hot with your favorite dipping sauce.
Notes
- Ensure potato slices are uniformly thin for even cooking and optimal crispiness.
- Buttermilk can be substituted with milk mixed with a tablespoon of lemon juice or vinegar if unavailable.
- Vegetable oil with a high smoke point like canola or sunflower oil works best for frying.
- Do not overcrowd the frying pot to maintain oil temperature and prevent soggy potatoes.
- Use a wire rack instead of paper towels to drain fried potatoes so they remain crispy.
