Move over, basic fries—Chicken Fried Potatoes are here to upend your snack cravings! Imagine golden, crunchy potato slices, marinated in tangy buttermilk with a punch of Southern spices, then dredged in a crispy batter and deep-fried until outrageously crisp. Every bite is a savory, addictive combination of comfort and flavor that you’ll find yourself making for parties, game day, or just whenever you deserve something special (which, let’s be honest, is always!).
Why You’ll Love This Recipe
- Irresistible Crunch: The innovative marinade-and-batter technique ensures every bite has those shatteringly crisp, craggy edges you crave.
- Hearty & Satisfying: Big, potatoey slices mean these are filling enough to upgrade any meal—or completely steal the show as a snack.
- Customizable Spice: Tweak the heat to match your mood—gentle warmth to fiery spice, it’s totally up to you.
- Just Like the Best Fried Chicken—But Meatless: All that legendary Southern fried flavor, but completely meat-free and 100% potato bliss.
Ingredients You’ll Need
You only need a handful of pantry basics (plus potatoes, of course) for Chicken Fried Potatoes, but don’t let the easy list fool you—each ingredient is doing seriously heavy lifting for the flavor, crispiness, and that signature golden color. Here’s what makes every element shine.
- Russets or Maris Piper Potatoes: Their starchy texture makes them ideal for frying, delivering fluffy interiors and crispy outsides.
- Buttermilk: Tenderizes the potato slices and infuses them with tang, plus helps the seasonings stick.
- Salt: Essential for flavoring both the marinade and batter, so no bite is bland.
- Paprika, Cayenne Pepper, White Pepper: These bring warmth, a kiss of fire, and deep red color to both the batter and marinade.
- Onion Powder, Garlic Powder: Ground seasonings that layer in extra savory notes—totally worth it for that fried chicken vibe.
- Flour (All Purpose/Plain): The backbone of the crispy coating, perfectly locking in all those flavors.
- Baking Powder: Lends a delicate lift for extra light, crunchy edges.
- Oregano: An herby hint that rounds out the batter’s Southern profile.
- Black Pepper: Adds bite and complexity to the crispy shell.
- Vegetable Oil (for frying): Neutral and perfect for deep-frying, this ensures a crisp shell without extra flavors.
Variations
Chicken Fried Potatoes are a playground for your taste buds—don’t be shy about mixing things up! Whether you’re feeding picky eaters, spicing things up for heat-lovers, or leaning into plant-based options, this recipe is endlessly adaptable.
- Gluten-Free: Swap in your favorite gluten-free all-purpose flour blend and double-check your baking powder is GF-friendly for an equally crunchy bite.
- Dairy-Free: Use a vegan buttermilk alternative (like plant milk mixed with lemon juice or vinegar) so everyone at the table can dig in.
- Herb Boost: Stir some dried thyme or parsley into the batter for an extra pop of flavor and flecks of green.
- Extra Spicy: Increase the cayenne and white pepper, or add a spoonful of hot sauce to the buttermilk marinade for a bolder kick.
- Sweet Potato Twist: Try slicing up sweet potatoes for a slightly sweeter, deeply colored version—just adjust frying times as they cook a touch faster.
How to Make Chicken Fried Potatoes
Step 1: Slice and Soak the Potatoes
Start by washing and peeling your russet or Maris Piper potatoes, then slice them into rounds about 1/4-inch thick. Uniformity here helps them cook evenly—think crave-worthy potato “steaks,” not wedges or chips! As you go, toss the slices directly into your buttermilk marinade, making sure every piece is well coated with those layers of seasoning magic.
Step 2: Marinate for Maximum Flavor
Pop the bowl of seasoned, buttermilk-soaked potatoes in the fridge, tightly covered, for at least 3 hours. This patient wait isn’t just for fun—marinating infuses the potatoes with spice, ensures they’ll be well-seasoned all the way through, and helps tenderize each slice. If you can, give them a gentle toss a couple of times as they soak up all that flavor.
Step 3: Prepare the Crispy Batter
While your potatoes marinate, whisk up the batter. Combine the flour, baking powder, and all the dry spices in a large bowl. Here’s a chef’s trick: Add a few spoonfuls of the buttermilk marinade to the flour and mix until you get some little lumps. These lumps are the secret to those gnarly, craggy bits on real-deal fried chicken—and they’ll work that same magic for your potatoes.
Step 4: Coat Each Potato Thoroughly
One by one, lift your marinated potato slices out and press them into the batter. Don’t just give them a quick dusting—really press on the flour mixture, letting the buttermilk and dry mix combine in spots to form those iconic crispy ridges. Arrange each battered potato on a tray while you finish the rest, making sure they stay separated for the crispest results.
Step 5: Time to Fry!
Pour vegetable oil into a deep, heavy-bottomed pot and heat to 350°F (175°C)—a thermometer is super helpful here for repeatable, non-greasy results. Fry the potatoes in small batches so the oil temperature stays steady. After 5 minutes, your Chicken Fried Potatoes should be deeply golden and crisp. Drain them on a wire rack set over paper towels so they stay crunchy, not soggy.
Step 6: Season and Serve
While the potatoes are still piping hot, sprinkle over a pinch of extra salt (taste one first to check the seasoning). Serve them right away with your favorite dips for the ultimate experience, or pile them up for a family-style snack everyone can grab at once.
Pro Tips for Making Chicken Fried Potatoes
- Potato Slice Perfection: Keep your slices an even 1/4-inch thick—thinner will be too crunchy, thicker may not cook through by the time the crust is ready.
- Marinade Magic: Don’t rush the marinating time—a few hours truly unlocks flavor in the center of each potato bite, so plan ahead when you can.
- Batter Lumps = Extra Crunch: Adding spoonfuls of marinade to your flour mix encourages those signature flaky bits that separate these from any ordinary fried potato.
- Rack, Not Paper: Always drain Chicken Fried Potatoes on a rack (with paper towels underneath) to keep the crust gloriously crisp instead of getting soggy from steam.
How to Serve Chicken Fried Potatoes
Garnishes
A sprinkle of flaky sea salt, chopped chives, or thinly sliced green onions takes Chicken Fried Potatoes straight to party-pleaser territory. Feeling bold? Add some crumbled blue cheese or a few dill pickle slices for a zesty lift (personal favorite over here!).
Side Dishes
Pair your crispy potatoes with tangy coleslaw or a bright arugula salad for an unbeatable balance of rich and fresh. If you want a comfort-food feast, serve them alongside fried chicken, BBQ, or a juicy veggie burger—they’ll hold their own with any main!
Creative Ways to Present
Pile Chicken Fried Potatoes high on a platter as the star of a game-day snack spread. Or go gourmet: layer over artisan butcher paper with little dip bowls scattered around for a “DIY appetizer bar.” Stack them in a mason jar for a rustic look, or thread onto skewers for potato “fry pops” that are as fun as they sound!
Make Ahead and Storage
Storing Leftovers
If you happen to have any Chicken Fried Potatoes left (rare, but it happens), store them in an airtight container in the fridge for up to 3 days. Place a piece of paper towel beneath the potatoes to help absorb any excess oil and keep them from turning limp.
Freezing
You can freeze these beauties! Let the fried potatoes cool completely, then arrange in a single layer on a baking sheet to freeze. Once solid, transfer to a freezer bag or airtight container. They’ll keep for up to 2 months—just be sure to reheat from frozen for best crispiness.
Reheating
For the crunchiest results, pop Chicken Fried Potatoes into a hot oven or air fryer (400°F/200°C) for 5–7 minutes, or until heated through and crisp again. Avoid the microwave if you can—it softens the all-important crust!
FAQs
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Can I make Chicken Fried Potatoes ahead of time?
Yes! You can slice and marinate the potatoes up to a day in advance—just keep them covered in the fridge until you’re ready to batter and fry. Once cooked, they’re best eaten fresh, but leftovers reheat beautifully in the oven for quick snacking.
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What dips go best with Chicken Fried Potatoes?
The possibilities are endless! Sour cream and chive, Sriracha mayo, blue cheese dressing, ranch, or a classic spicy ketchup all bring out the flavors in the crispy shell. Feel free to get creative with your favorite dipping sauces.
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Can I bake these instead of deep-frying?
Baking won’t deliver quite the same dramatic crunch, but it’s doable! Arrange battered potatoes on a parchment-lined rack over a baking tray, spritz lightly with oil, and bake at 425°F/220°C for about 20–25 minutes, flipping halfway. The texture will be different but still delicious.
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How do I prevent my Chicken Fried Potatoes from turning soggy?
The key is draining fried potatoes on a wire rack—not directly on paper towels—so hot steam can escape. And make sure the oil temperature is hot enough before frying; cold oil leads to greasy, floppy crusts instead of that signature crunch.
Final Thoughts
If you’re ready for a side dish (or snack!) that’s as fun to make as it is to eat, give Chicken Fried Potatoes a try. I can’t wait to hear how quickly they disappear from your table—trust me, you’ll want to make a double batch! Happy frying, friends.
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Chicken Fried Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 50 minutes
- Yield: 5 servings
- Category: Frying
- Method: Frying
Description
These Chicken Fried Potatoes are crispy on the outside and tender on the inside, with a flavorful buttermilk marinade and a seasoned flour coating. Perfect for a delicious snack or a side dish!
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. Serve with your favourite dip (suggestions in notes).
Notes
- Buttermilk – You’ll find this in nearly all mainstream supermarkets/grocery stores.
- Oil – Use an oil with a high smoking point such as vegetable or sunflower oil.
- Marinating Times – I recommend 3 hours.
- To serve – Dipping sauce is essential.
- Inspiration – Recipe inspired by Spoon Fork Bacon!
- Calories – Per serving (5 servings).
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 3mg
