Chicken Fried Potatoes Russet Potatoes for Chicken Fried Potatoes Chicken Fried Potatoes process Chicken Fried Potatoes recipe Chicken Fried Potatoes. These are glorious. Crispy on the outside thin potato slices and a French fry in the middle. So that’s pretty awesome right? We also made a homemade buttermilk ranch dipping sauce. This is one of my favorite appetizers we have posted recently because it’s really simple to make, not a whole lot of ingredients, and its totally delicious. Once you have your assembly line down for the coating of the potato slices everything else is a cinch. It’s really easy to make batches and batches of these. You all know these would be perfect for Super Bowl, but I think these would be perfect for lots of situations, like as a side dish to our 50/50 burger, or just as a meal on it’s own (cause you’re an adult and you can do what you want), or as a delicious snack. Lot’s and lots of ways for this recipe to be enjoyed, so get to it!
♥ Teri

Chicken Fried Potatoes
Serves 6 to 8

Ingredients:
3 medium russet potatoes, cleaned and sliced (about 1/4” thick)
1 cup buttermilk
1 tablespoon minced thyme
3 garlic cloves, thinly sliced
1 1/2 teaspoons salt, divided
1 1/2 teaspoon cracked black pepper
1 cup all purpose flour
1 1/2 tablespoons onion powder
2 teaspoons dry mustard
2 teaspoon smoked paprika

homemade buttermilk-ranch dipping sauce:
1/2 cup buttermilk
1/4 cup sour cream
2 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon chives, thinly sliced
1 teaspoon minced thyme
1 garlic clove, minced
salt and pepper to taste

vegetable oil for frying

Directions:
1. Fill a large, deep skillet with 1 1/2 to 2 inches of oil and preheat to 350˚F.
2. Place potatoes, buttermilk, thyme, garlic, 1/2 teaspoon salt, and 1/2 teaspoon cracked black pepper into a mixing bowl and toss together until well combined. Allow mixture to sit for 15 minutes.
3. Place flour, onion powder, mustard, paprika, 1 teaspoon salt, and pepper into a shallow dish and stir together.
4. Remove potatoes from buttermilk and dredge in flour mixture. Shake of excess flour and fry potatoes in batches for 6 to 8 minutes or until golden brown and potatoes have cooked through. Drain onto a paper towel and season with salt and pepper. Serve with buttermilk dipping sauce.
5. For buttermilk sauce: Place all ingredients into a mixing bowl and whisk together until well combined. Cover and refrigerate for at least 1 hour. Before serving remove from refrigerator and allow to sit at room temp. for about 10 minutes. Adjust seasonings and stir.

//////////////////////////
/
/
/

 /   /   //  21 Comments