Description
These Chicken Fried Potatoes are crispy on the outside, tender on the inside, and full of flavor. They make a perfect side dish or snack for any occasion.
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.
- Whisk together the flour, baking powder, and seasoning for the batter. Scoop out 3 tbsp of the marinade and stir into the flour until lumps form. Coat the potatoes in the flour, pressing it in and using excess buttermilk to create flaky bits.
- Heat vegetable oil in a large pot to 175C/350F. Fry potatoes in batches for 5 minutes until golden and crispy. Drain on a wire rack.
- Serve with salt and your favorite dip.
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.
Notes
- Buttermilk alternatives and marinating times provided in the notes.
- Use oil with a high smoking point for frying.
- Recommended dipping sauces and serving suggestions included.
- Recipe inspired by Spoon Fork Bacon.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 400 calories
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 2mg
