There’s something about comfort food that just hits different — especially when it’s hot, crispy, and made with simple ingredients you already have in your kitchen. That’s exactly what you get with these Chicken Fried Potatoes. They’re not chicken, of course — but they are seasoned, marinated, and fried to golden perfection just like a classic piece of Southern fried chicken.
Imagine thick potato slices, soaked in a buttermilk marinade that’s spiced up with paprika, garlic, cayenne, and more. Then those slices are dredged in a seasoned flour mix that forms flaky, crispy ridges when fried. What you end up with is a side dish (or snack) that tastes like crispy chicken skin with a buttery potato center — all without the meat.
Whether you’re making these for a party appetizer, game day platter, or just to shake up your side dish routine, these are a total crowd-pleaser.
Why Are They Called “Chicken Fried” Potatoes?
The name comes from the technique — the same method you’d use for frying chicken. You soak in buttermilk to tenderize and flavor, dredge in seasoned flour (bonus points for craggy little flour clumps), and fry until golden and crunchy. The result? All that craveable texture and flavor you associate with fried chicken, but made entirely from potatoes.
And let’s be honest — who doesn’t love a crispy potato?
What Kind of Potatoes Should I Use?
Stick with starchy potatoes like russets. They have a fluffy interior that contrasts beautifully with the crisp coating. Waxy varieties like red potatoes or Yukon Golds will work in a pinch, but they won’t be quite as light and fluffy on the inside.
Do I Really Have to Marinate the Potatoes?
Yes — this step makes a big difference. The buttermilk marinade not only helps the flour dredge stick better, but it also infuses flavor deep into the potatoes and softens their surface for a better texture once fried. You only need about 3 hours, but don’t skip it!
If you need to speed things up, marinate for at least 1 hour — but know the longer time really pays off in texture and taste.
Can I Make These in an Air Fryer?
Technically yes, though they’ll be more like crisp roasted potatoes than fried ones. If you go that route, spray them generously with oil after dredging and air fry at 400°F for 10–12 minutes per side, flipping once. They won’t be as craggy or deeply golden, but still tasty.
How to Serve Chicken Fried Potatoes
These are super versatile. Serve them hot with dipping sauces like:
- Spicy mayo
- Ranch or chipotle ranch
- Honey mustard
- Classic ketchup
- Sour cream + chives
You can also treat them like a meatless main dish and serve with coleslaw, mac and cheese, or a simple green salad. Or go bold and pile them on a platter with shredded cheese, bacon bits, and scallions for a loaded “fried potato nacho” moment.
Can I Make Them Ahead?
You can prep and dredge the potatoes ahead of time (up to 4 hours), and keep them in the fridge on a tray. Fry just before serving for best crispness.
Fried leftovers can be reheated in a hot oven or air fryer, but they’ll never be quite as crisp as fresh — still delicious, though.
Ingredients You’ll Need
Here’s a quick shopping list snapshot:
For the Marinade:
- Buttermilk
- Salt, garlic powder, paprika, cayenne, white pepper, onion powder
- Russet potatoes (about 2 large)
For the Dredge:
- All-purpose flour
- Paprika, salt, baking powder
- Oregano, garlic powder, onion powder, cayenne
- A little buttermilk marinade for texture
For Frying:
- Vegetable or sunflower oil
Chicken Fried Potatoes – Step-by-Step
Step 1: Slice and Marinate
Wash and slice the potatoes into ¼-inch thick rounds — no need to peel unless you want to. In a large bowl, mix the buttermilk with all the marinade spices. Add the potato slices and stir to coat. Cover and refrigerate for 3 hours.
This step infuses flavor and helps the dredge stick later on.
Step 2: Prep the Dredge
In another bowl, whisk together all the dredge ingredients. Then stir in 3 tablespoons of the marinade liquid. You’ll see little flour “clumps” form — that’s exactly what you want. These create a flaky, craggy crust.
Step 3: Dredge
Take the marinated potato slices out of the bowl (shake off excess liquid) and press them into the flour mixture one by one. Make sure they’re well coated. Lay them on a parchment-lined tray while the oil heats.
Step 4: Fry
Heat oil to 350°F in a heavy-bottomed pot. Fry the potatoes in batches (don’t overcrowd) for about 5 minutes, flipping once, until deep golden brown and crisp.
Use a slotted spoon to transfer to a rack set over paper towels. Hit them with a pinch of salt right away.
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
- Marinate: Mix buttermilk and marinade spices in a bowl. Add potato slices and stir to coat. Cover and refrigerate for 3 hours.
- Make dredge: Whisk all dredge ingredients. Stir in 3 tbsp marinade to form flaky clumps.
- Dredge potatoes: Coat marinated potatoes in dredge, pressing to adhere flour.
- Heat oil: Bring oil to 350°F in a deep pot.
- Fry in batches: Fry potatoes 4–5 minutes or until golden and crisp. Remove to rack and sprinkle with salt.
- Serve hot with your favorite dip.
Nutrition (Approx. per serving):
Calories: 345 | Carbs: 37g | Fat: 21g | Protein: 5g | Sodium: 930mg
