Description
Crispy, flavorful Chicken Fried Potatoes marinated in buttermilk and a blend of spices, then coated in a seasoned flour mixture and deep-fried to golden perfection. This recipe delivers tender, crunchy slices of potato that are perfect as a side dish or snack.
Ingredients
Scale
Potatoes and Marinade
- 500g / 1lb Russets or Maris Piper potatoes
- 300ml / 1 1/4 cups buttermilk
- 1 tsp salt
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp white pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
Batter and Coating
- 225g / 1 1/2 cups plain/all purpose flour
- 2 tsp paprika
- 1 1/2 tsp salt, plus more for serving
- 1 tsp baking powder
- 1 tsp oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp black pepper
- 1/4 – 1/2 tsp cayenne pepper
Frying
- 750ml – 1 litre / 3-4 cups vegetable oil (for deep frying)
Instructions
- Slice Potatoes: Thinly slice the potatoes to about 1/4″ (0.6cm) thickness to ensure even cooking and a crispy texture.
- Marinate: In a medium bowl, mix the buttermilk with salt, paprika, cayenne pepper, white pepper, onion powder, and garlic powder. Submerge the potato slices in this marinade and refrigerate for 3 hours to tenderize and infuse flavor.
- Prepare Batter: In a large bowl, whisk together the flour, baking powder, paprika, salt, oregano, onion powder, garlic powder, black pepper, and cayenne pepper to create a well-seasoned coating mixture.
- Coat Potatoes: Remove the potatoes from the marinade and thoroughly coat each slice in the flour mixture, ensuring full coverage for maximum crispiness.
- Heat Oil: Pour vegetable oil into a large pot and heat it to 175°C (350°F), the ideal temperature for deep frying to achieve a crispy exterior without sogginess.
- Fry Potatoes: Working in batches, fry the coated potato slices for about 5 minutes or until they turn deep golden brown and crispy.
- Drain and Cool: Remove the fried potatoes with a slotted spoon and place them on a wire rack to drain excess oil and keep them crisp.
- Season and Serve: Sprinkle with additional salt to taste and serve immediately with your favorite dipping sauce.
Notes
- Buttermilk tenderizes the potatoes and adds a subtle tang, enhancing flavor and texture.
- Maintaining oil temperature at 175°C (350°F) is crucial to ensure a crispy coating without absorbing excess oil.
- Use a wire rack for draining to keep the potatoes from getting soggy compared to paper towels.
- Adjust cayenne pepper to your preferred spice level.
- Russet or Maris Piper potatoes are recommended for their starchy content, ideal for frying.
