Chicken Fried Potatoes Recipe

Chicken Fried Potatoes are the ultimate comfort food mashup you didn’t know you needed in your life—until now! Imagine tender, marinated potato slices, wrapped in a spiced, extra-crackly coating that would make any fried chicken jealous. Whether you serve them as a party snack, cozy side, or unforgettable main dish, these crave-worthy spuds are about to become your new obsession.

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Ingredients You’ll Need

Let’s celebrate simplicity: this recipe relies on classic, humble ingredients that each play a starring role. From the sturdy russets that crisp up perfectly to the tangy buttermilk and punchy spices, every element brings flavor, texture, or color to your Chicken Fried Potatoes.

• Russet or Maris Piper Potatoes (500g / 1lb): These varieties give you fluffy, tender interiors with loads of crunch after frying—slice them 1/4” thick for best results.
• Buttermilk (300ml / 1 1/4 cups): Soaks into the potatoes, making them succulent and helping all those spices cling; if you can’t find buttermilk, see my notes for easy alternatives!
• Salt: Loads of flavor, inside and out, while making the potatoes delicious in every bite.
• Paprika, Cayenne Pepper, White Pepper, Onion Powder, Garlic Powder: These marinade spices pack the potatoes with layered savoriness and a kick of heat.
• Plain/All-Purpose Flour (225g / 1 1/2 cups): Provides the foundation for that ultra-crispy, chicken-fried crust.
• Baking Powder: A secret weapon in the batter for extra lift and crunch.
• Oregano: Adds a subtle herby lift and aroma to the crust.
• Black Pepper: Nods to classic fried chicken; don’t skip this (unless you must).
• Vegetable Oil (for deep frying): Choose a neutral, high-heat oil like vegetable or sunflower for gorgeously crisp potatoes and a clean finish.

Variations

One of the best parts about Chicken Fried Potatoes is how easy they are to personalize. Whether you need them gluten-free or want to amp up the heat, there are endless ways to swap and experiment—don’t be afraid to make them your own!

• Spicy Jalapeño Remix: Toss a handful of chopped pickled jalapeños into the marinade for an extra punch of heat and tang.
• Gluten-Free Option: Substitute your favorite cup-for-cup gluten-free flour blend in place of wheat flour for a crispy, wheat-free version.
• Herb-Packed Batter: Add a tablespoon of dried Italian herbs, or mix in extra fresh chopped parsley or chives to the crust for a fragrant, green flecked twist.
• Sweet Potato Swap: Replace half (or all) the russets with sweet potato slices for a sweet-and-savory play and sunnier color.

How to Make Chicken Fried Potatoes

Step 1: Slice and Marinate the Potatoes

Carefully slice your potatoes into 1/4-inch rounds—thickness is key for that dreamy center-to-crust ratio! In a large bowl, whisk together the buttermilk and all the marinade spices. Add the potatoes, tossing well to coat every piece in the seasoned liquid. Cover tightly and let them soak in the fridge for at least 3 hours, tossing halfway if you can—this draws flavor deep into the spuds and makes the texture unbelievably tender.

Step 2: Prepare the Crispy Batter

While the potatoes marinate, combine flour, baking powder, and all the coating spices in a large mixing bowl. For signature craggly edges, scoop a few tablespoons of the marinade into the flour and use your fingertips to rub it in, forming tiny lumps. These little flour clusters are golden ticket to an extra-crunchy, chicken-fried crust!

Step 3: Dredge Each Potato

Individually coat the marinated potato slices in your seasoned flour, pressing firmly so every piece is totally covered. Use extra buttermilk from the bowl as needed to create those iconic crunchy bits—don’t be shy, a thick, lumpy coating is your friend here. Set the battered slices aside on a large tray in a single layer while you finish the rest.

Step 4: Fry Until Golden and Crisp

Heat your oil in a deep, heavy-bottomed pot to 350°F (175°C)—a thermometer helps keep it perfect. Gently add potato slices in small batches (5-6 at a time), separating them as soon as they hit the oil. Fry for about 5 minutes, until the coating goes deep golden and audibly crisp. Transfer cooked potatoes to a wire rack set over paper towels so they stay shatteringly crunchy—never directly on paper towels or they might steam and go soggy. Repeat with all the potato slices, letting the oil return to temp between batches.

Step 5: Season and Serve

Sprinkle the finished Chicken Fried Potatoes with a little more salt while they’re hot—taste a tester to check. Serve immediately with your favorite dipping sauce and extra garnishes for the ultimate treat!

How to Serve Chicken Fried Potatoes

Garnishes

Take your Chicken Fried Potatoes over the top with fresh, bright garnishes. Try a dusting of chopped chives or parsley, a sprinkle of flaky sea salt, or even a little grated parm for salty depth. For an extra punch, top each piece with a thin pickle or gherkin slice—trust me, it’s a game-changer!

Side Dishes

These potatoes pair perfectly with all your classic comfort sides: think crisp green salads, creamy coleslaw, baked beans, or even a fried egg if you’re brunching. Don’t forget plenty of dips—like blue cheese, Sriracha mayo, or sour cream and chive—to keep every bite exciting.

Creative Ways to Present

For parties, serve Chicken Fried Potatoes on a big platter with dipping sauces in the center (let guests DIY!). Try stacking them on skewers for a fun pub-style snack, or build an “ultimate loaded” tray with bacon bits, scallions, and drizzled hot sauce for showstopping game day vibes.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store cooled Chicken Fried Potatoes in a single layer inside an airtight container in the fridge. They’ll keep their flavor and some crisp for up to 2 days, though they’re best fresh.

Freezing

Freezing works surprisingly well! Lay fully cooled potatoes on a baking sheet, freeze until solid, then transfer to zip-top bags. This keeps your Chicken Fried Potatoes from sticking together and lets you grab just what you want later.

Reheating

To bring back the crunch, reheat the potatoes on a wire rack in a hot oven (400°F/200°C) for 8-10 minutes, or in an air fryer for 3-5 minutes. Microwaving will soften the crust, so avoid that if possible.

FAQs

Final Thoughts

Chicken Fried Potatoes are pure joy wrapped in a golden, crispy shell—the kind of dish that puts big smiles on faces, no matter the occasion. Go on, give them a try and watch them become an instant favorite at your table!

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