Chicken Fried Potatoes
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Comfort food doesn’t need a long story—it just needs that perfect crunch, a warm center, and a flavor punch that makes your taste buds dance. That’s exactly what these Chicken Fried Potatoes deliver. No actual chicken involved—but thanks to a spiced buttermilk soak and a crackly golden coating, they hit like Southern fried goodness, minus the meat.
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Picture this: thick potato rounds bathed in a bold marinade of garlic, cayenne, and paprika, then dredged in seasoned flour that fries up into the crispiest, most crave-worthy ridges. The result? Crispy on the outside, tender on the inside, and shockingly reminiscent of fried chicken skin—with the buttery soul of a potato.
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🧂 Ingredients Table
| Marinade | Amount |
|---|---|
| Buttermilk | 1¼ cups |
| Salt | 1 tsp |
| Paprika | ½ tsp |
| Cayenne | ½ tsp |
| White pepper | ½ tsp |
| Garlic powder | ½ tsp |
| Onion powder | ½ tsp |
| Russet potatoes (¼” slices) | 1 lb |
| Dredge | Amount |
|---|---|
| All-purpose flour | 1½ cups |
| Paprika | 2 tsp |
| Salt | 1½ tsp |
| Baking powder | 1 tsp |
| Oregano | 1 tsp |
| Black pepper | ½ tsp |
| Garlic powder | ½ tsp |
| Onion powder | ½ tsp |
| Cayenne | ¼–½ tsp |
| Reserved marinade | 3 tbsp |
| Frying | |
|---|---|
| Vegetable/Sunflower oil | 3–4 cups |
🔥 Step-by-Step Instructions
1. Marinate Those Slices
Wash and cut potatoes into thick rounds—leave the skin if you like it rustic. Mix buttermilk and all marinade spices, then stir in the potatoes. Cover and refrigerate for 3 hours to infuse flavor and prep them for frying glory.
2. Dredge Setup
Whisk all dredge ingredients in a bowl, then add a few spoons of the marinade. This forms tiny clumps—aka crispy magic.
3. Coat for Crunch
Remove potato slices, shaking off extra marinade. Press each slice into the flour mixture so it sticks well. Lay them on a parchment-lined tray to rest while your oil heats.
4. Fry to Golden Heaven
Heat oil to 350°F in a heavy pot. Fry potato slices in batches, flipping once, for 5 minutes or until beautifully crisp and deep golden. Transfer to a rack with paper towels and sprinkle with a touch of salt while they’re hot.
