These truly are the finger food you never knew you needed. They’re ultra crunchy on the outside with fluffy potato hidden on the inside. Better still, they’re so easy to make. Follow me…
Chicken Fried Potatoes
All good fried potatoes start with a good potato, as such I recommend going for a Russet (US) or Maris Piper (UK). Always keep the skin on for extra flavour and less fuss. You’ll want to slice them into disks, for no other reason than it means you can scoop up maximum dip. You’re looking for them to be about 1/4″ in thickness. Much bigger and you run the risk of them not cooking through properly by the time the batter is cooked, any less and they tend to get a bit lost in the batter. The main thing however is to ensure you slice them all to an even size, just so they cook at an even rate.
Buttermilk Marinade
Marinating potatoes is an odd concept, but it is an essential step. No good having a flavoursome batter with a bland, unseasoned spud inside. In fact, is there anything worse than unseasoned potato?! Buttermilk is great not only flavourwise, but it’s the perfect consistency for dredging through the flour. However I’ve added a couple of subs in the recipe card if you’re in need.
How long to marinate for?
3 hours hits the sweet spot. Any less and the potatoes don’t absorb enough seasoning, any more and they start turning brown. Process shots: Add potatoes to bowl (photo 1), add buttermilk (photo 2), add seasoning (photo 3) marinate (photo 4).
EXTRA Crispy Potatoes
When it comes to dredging the potatoes through the flour, a sneaky tip that results in ultra crunchy fried potatoes is to add in a little bit of the marinade. Okay, stick with me here. By mixing through a little bit of the buttermilk marinade into the flour you start creating lots of flaky bits. These flaky bits, when attached to your potatoes and deep fried, are what give you that classic fried chicken texture. Another tip for getting that ultra crispy exterior is to add in a little baking powder. When subjected to the hot oil, baking powder causes a chemical reaction which results in lots of tiny bubbles. Those tiny bubbles are what makes the batter nice and airy/crispy. Process shots: Add flour to a bowl (photo 1), add seasoning (photo 2), mix (photo 3) collect marinade (photo 4) stir into flour (photo 5) coat potato (photo 6).
Deep Fried Potatoes
Sorry folks, baking just ain’t gonna give you that classic chicken crust. Deep frying all the way here! The main thing I’d mention here is make sure you fry in batches. This will not only ensure that the potatoes don’t stick together, but will also ensure the temperature of the oil doesn’t drop too much.
What oil to use?
You want to use an oil with a high smoking point, which essentially means it can go to high temperatures without turning into smoke. You also want a neutral flavoured oil. We’ve already injected enough flavour into the chicken, so no need for a flavoured oil too. For this reason I use vegetable or sunflower oil.
Serving Chicken Fried Potatoes
Once you’ve fried the potatoes I highly recommend sprinkling both sides with a good pinch of salt. This will not only season the batter further, but it will also draw out the last bit of moisture (just for extra crispiness). From there, another non-negotiable is serving these with a dip. Here I serve them with a sour cream and chive dip, but I’ve also served them with sriracha mayo and blue cheese dip in the past – both of which go beautifully. Do check out all my delicious dips for more inspiration though!
And there we have it! All my top tips for ultra delicious chicken fried potatoes! If you’re after more chicken fried recipes then check out my Buttermilk Fried Chicken and Spicy Fried Chicken Tenders! For more delicious potato recipes check out these beauties too:
Crispy Potato Recipes
Crispy Smashed Potatoes Spicy Potatoes Roasted Baby Potatoes Baked Potato Wedges
Alrighty, let’s tuck into the full recipe for these chicken fried potatoes shall we?!
How to make Chicken Fried Potatoes (Full Recipe & Video)
If you loved this Fried Potatoes Recipe then be sure to Pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way!
