Description
Chicken fried potatoes make a crispy, golden treat that brings comfort straight to your dinner table. Sizzling with flavor and texture, this classic dish turns simple ingredients into a satisfying meal your family will devour.
Ingredients
Scale
Main Ingredients:
- 1 lb russet potatoes
- 1¼ cups buttermilk
- 1½ cups all-purpose flour
- 3–4 cups vegetable or sunflower oil
Seasonings:
- 1½ tsp salt
- 2 tsp paprika
- 1 tsp baking powder
- 1 tsp oregano
- 1 tsp salt
- ½ tsp white pepper
- ½ tsp black pepper
- ½ tsp cayenne
- ½ tsp garlic powder
- ½ tsp onion powder
Liquid Additions:
- 3 tablespoons reserved buttermilk marinade
- ¼–½ tsp cayenne pepper
Instructions
- Combine 1¼ cups buttermilk with salt, paprika, cayenne, white pepper, garlic powder, and onion powder in a mixing bowl. This creates your zesty marinade base.
- Slice 1 lb russet potatoes into ¼” thick rounds. Submerge potato slices completely in the buttermilk mixture, ensuring each piece gets coated evenly.
- Cover the marinated potatoes and refrigerate for exactly 3 hours to let the flavors penetrate deeply.
- Prepare the dredging station by whisking 1½ cups all-purpose flour with paprika, salt, baking powder, oregano, black pepper, garlic powder, onion powder, and cayenne.
- Mix 3 tbsp of reserved buttermilk marinade into the flour mixture until small, flaky clumps form. This helps create an extra crispy coating.
- Remove potatoes from refrigerator and drain excess marinade. Press each potato slice firmly into the seasoned flour mixture, ensuring a thick, even coating.
- Pour 3-4 cups vegetable or sunflower oil into a deep pot. Heat the oil to precisely 350°F using a digital thermometer.
- Carefully lower coated potato slices into hot oil, working in small batches to prevent overcrowding. Fry for 4-5 minutes until they turn golden brown and achieve a crispy exterior.
- Transfer fried potatoes to a wire rack to drain excess oil. Immediately sprinkle with a pinch of salt while hot.
- Serve the chicken fried potatoes piping hot alongside your favorite dipping sauce.
Notes
- Cold buttermilk helps create a tangy flavor and tender texture in the marinade.
- Letting the dredge sit for 10 minutes before coating helps create those delightful crispy flour clumps.
- Pat the potato slices dry before dredging to ensure maximum crispiness and prevent soggy results.
- Use a deep-fry thermometer to maintain consistent oil temperature, which guarantees evenly cooked and golden potatoes.
- Prep Time: 3 hours
- Cook Time: 4-5 minutes
- Category: Fried
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 285 kcal
- Sugar: 2 g
- Sodium: 920 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 8 mg