Chicken Fried Potatoes

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.