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
Scale
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
