Chicken Fried Potatoes

Chicken Fried Potatoes

Prep Time: 25 minutes
Cook Time: 20 minutes
Marinate Time: 3 hours
Total Time: 3 hours 45 minutes
Yield: About 5 servings
Difficulty: Moderate
Tools Needed: Deep pot, mixing bowls, thermometer, wire rack

Ingredients

Marinade:

• 1¼ cups buttermilk
• 1 tsp salt
• ½ tsp paprika
• ½ tsp cayenne
• ½ tsp white pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 lb russet potatoes, sliced ¼” thick

Dredge:

• 1½ cups all-purpose flour
• 2 tsp paprika
• 1½ tsp salt
• 1 tsp baking powder
• 1 tsp oregano
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼–½ tsp cayenne pepper
• 3 tbsp reserved buttermilk marinade

Frying:

• 3–4 cups vegetable or sunflower oil

Instructions

1. Marinate: Mix buttermilk and marinade spices in a bowl. Add potato slices and stir to coat. Cover and refrigerate for 3 hours.
2. Make dredge: Whisk all dredge ingredients. Stir in 3 tbsp marinade to form flaky clumps.
3. Dredge potatoes: Coat marinated potatoes in dredge, pressing to adhere flour.
4. Heat oil: Bring oil to 350°F in a deep pot.
5. Fry in batches: Fry potatoes 4–5 minutes or until golden and crisp. Remove to rack and sprinkle with salt.
6. Serve hot with your favorite dip.

Nutrition (Approx. per serving):