If you’ve ever wished crispy, golden chicken fried magic upon humble potatoes, Chicken Fried Potatoes are about to become your new best friend. Imagine thick potato slices lightly boiled, double-dipped in seasoned flour and buttermilk, then fried until they reach shatteringly crisp perfection on the outside, all while staying fluffy on the inside. With every bite, you get that cozy southern comfort, a touch of spice, and a parade of textures your taste buds won’t soon forget. This irresistible dish works beautifully as an appetizer, party snack, or a hearty side—the kind you want to reach for again and again.
Ingredients You’ll Need
Here’s your roadmap to the best Chicken Fried Potatoes ever! Each ingredient is simple but brings something essential: flavor depth, glorious crunch, and those signature Southern flavors that make this dish a real standout. Let’s take a look at what you’ll need and why each item matters.
- Russet or Yukon Gold potatoes: Starchy potatoes fry up tender inside yet crispy outside; Yukon Golds give a creamy bite, while Russets are ultra-fluffy.
- Buttermilk: Adds a subtle tang and makes the coating stick for hearty crunch.
- All-purpose flour: The backbone of that craggy, golden crust we all love.
- Paprika: For a soft warmth, color, and a hint of southern smokiness.
- Garlic powder: Lays down savory depth in every crispy layer.
- Onion powder: Adds a gently sweet, aromatic note that makes the coating pop.
- Salt: Brings everything into delicious balance and heightens flavor.
- Black pepper: For a gentle bite and earthiness that rounds out the spice blend.
- Cayenne pepper (optional): A spicy kick for extra pep, especially if you love a little heat.
- Eggs: Helps the buttermilk cling, and gives the crust structure.
- Vegetable oil for frying: Neutral and high-heat, so your potatoes get crisp but not greasy.
- Fresh parsley: Finishing flourish for color and freshness—totally lifts up the whole plate.
How to Make Chicken Fried Potatoes
Step 1: Prep Your Potatoes
Begin by peeling your Russet or Yukon Gold potatoes and slicing them into generous 1/2-inch slabs. Uniformity is key here—aim for even thickness so they’ll cook evenly and fry up without any undercooked centers or mushy bits. Place these slices in a pot of well-salted water—think like pasta water, so they soak up flavor from the start—and bring to a boil. Let them bubble for just about 5 minutes, until barely fork-tender but not falling apart. Rookie tip: If you overboil them now, you’ll miss out on that perfect creamy interior later! Drain and let them cool a bit so they’re easy to handle.
Step 2: Get Your Dredging Stations Ready
Set up an assembly line with two shallow bowls: In the first, whisk together eggs and buttermilk. In the second bowl, stir together flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne. This double-dip duty will create an epic crust that gives these Chicken Fried Potatoes their signature, craveable crunch. Having everything ready before you start dipping makes the process smooth and minimizes mess.
Step 3: Dredge Generously
Time to transform those potato slices! One by one, coat each potato slice in the seasoned flour mixture, making sure every surface is covered. Then dip it into the buttermilk-egg bath, letting any excess drip off, and return it to the flour mixture for a second coat. This double dredge is your ticket to that unmistakable southern crust—don’t rush this step for the crispiest Chicken Fried Potatoes imaginable.
Step 4: Fry to Golden Perfection
Pour about 1 inch of vegetable oil into a heavy skillet and heat it to 350°F (175°C). If you don’t have a thermometer, toss in a pinch of flour—if it sizzles immediately, you’re good to go. Fry the potatoes in batches, being careful not to crowd the pan, for about 3 to 4 minutes per side, until a deep, glorious golden brown appears and the crust is audibly crisp. Transfer them to a paper towel-lined plate to drain and stay crunchy while you fry the rest. The irresistible aroma means you’ll likely have “taste testers” hovering close by!
Step 5: Garnish and Serve
While your Chicken Fried Potatoes are still warm, shower them with chopped fresh parsley. It adds a touch of color and the perfect hit of herbaceous freshness to cut through all that satisfying richness. Now all that’s left is to dig in—preferably while they’re still hot and impossibly crisp.
How to Serve Chicken Fried Potatoes
Garnishes
If you’re looking to give these Chicken Fried Potatoes the finishing touch, sprinkle with fresh parsley just before serving. If you want to get a little fancy, add a pinch of flaky sea salt or a dusting of smoked paprika for extra color. A squeeze of lemon over the top can also brighten up those rich flavors beautifully.
Side Dishes
These potatoes are superstars on their own, but they shine even brighter paired with classic southern sides. Try them with coleslaw, tangy pickles, or a crisp spinach salad for a fresh contrast. If you’re in the mood for dipping, set out ramekins of ranch, spicy honey mustard, or your favorite aioli. And don’t forget—a little hot sauce never hurt anyone!
Creative Ways to Present
You can serve Chicken Fried Potatoes stacked on a platter for a rustic vibe, thread them onto skewers for playful party bites, or nestle them alongside sliders for an unforgettable appetizer spread. For a show-stopping brunch, crown them with a fried egg or spoon over some chunky salsa. However you serve them, expect rave reviews and empty plates.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftover Chicken Fried Potatoes, let them cool completely before storing. Place them in an airtight container, layering paper towels between rows to soak up any excess oil, and refrigerate for up to 3 days. This helps preserve their crispness as much as possible.
Freezing
For longer storage, arrange cooled, unfrosted Chicken Fried Potatoes in a single layer on a baking sheet and freeze until solid, about an hour. Then, transfer them to a freezer bag or airtight container and store for up to 2 months. When the craving strikes, they’re ready to reheat in a flash.
Reheating
The best way to revive that fresh-from-the-fryer crunch is in the oven or an air fryer. Spread the potatoes out in a single layer on a baking sheet and bake at 400°F (200°C) for 10 to 15 minutes, flipping once halfway through. For smaller batches, an air fryer works wonders in just a few minutes. Skip the microwave to avoid soggy results!
FAQs
Can I make Chicken Fried Potatoes ahead of time?
Absolutely! You can parboil and slice the potatoes, and even dredge them a few hours in advance. Just store the coated slices on a parchment-lined tray in the fridge—then fry them off when guests arrive or just before serving for maximum crispness.
What dipping sauces go best with Chicken Fried Potatoes?
These potatoes are dreamy with ranch, tangy honey mustard, spicy sriracha mayo, or even classic ketchup. Pair with multiple dips to let everyone find their favorite flavor pairing.
Can I bake them instead of frying?
Yes! For a lighter twist, arrange your dredged potato slices on a wire rack set over a baking sheet and bake at 425°F (220°C) for 20 to 25 minutes, flipping halfway through. While they won’t get quite as crispy as the fried version, they’ll still be utterly delicious.
What’s the best way to slice the potatoes?
For Chicken Fried Potatoes, slice evenly into 1/2-inch rounds to ensure they cook through and hold their shape. Too thin and they’ll fall apart; too thick, and they might not cook all the way inside.
Can I make these gluten-free?
You can! Substitute a cup-for-cup gluten-free flour blend for the all-purpose flour to keep the classic crunchy coating, and always check that your other seasonings are gluten-free as well.
Final Thoughts
If you’re craving comfort food that really wows, Chicken Fried Potatoes are the answer—craveably crisp, deeply flavorful, and impossible to eat just one. Whether you’re feeding a crowd or just treating yourself, this southern-inspired favorite brings the party to every plate. Give them a try and find yourself utterly smitten with every golden, crunchy, potato-filled bite!
Print
Chicken Fried Potatoes Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
These crispy Chicken Fried Potatoes are a delightful twist on the classic fried potato. Coated in a flavorful buttermilk batter and fried to golden perfection, they make for a tasty side dish or appetizer.
Ingredients
Potatoes:
- 2 pounds Russet or Yukon Gold potatoes, peeled and cut into 1/2-inch slices
Batter:
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional for heat)
- 2 large eggs
Others:
- Vegetable oil for frying
- Fresh parsley, chopped for garnish
Instructions
- Boil Potatoes: Cook potato slices in salted water until fork-tender.
- Prepare Batter: Whisk eggs with buttermilk. Mix flour with spices.
- Coat Potatoes: Dip potatoes in flour, then buttermilk-egg, then flour again.
- Fry: Fry in hot oil until golden and crispy on both sides.
- Drain and Serve: Drain on paper towels, garnish with parsley, and serve hot.
Notes
- These make a great appetizer or side dish.
- Serve with ranch, honey mustard, or spicy dipping sauce.
- For a lighter version, bake at 425°F (220°C) for 20 to 25 minutes, flipping halfway through.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish, Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cup fried potatoes
- Calories: 320
- Sugar: 2 g
- Sodium: 470 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 45 mg
