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
Units
Scale
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
