• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Spoon Fork BaconSpoon Fork Bacon
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • TikTok
  • What’s for Dinner?
  • Recipes By Category
  • Most Recent
  • Contact
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes By Category
  • Most Recent
  • What’s for Dinner?
  • Shop
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • TikTok
  • ×
    Home > Blog > Vegetable Recipes > Chicken Fried Potatoes

    Chicken Fried Potatoes

    by Teri Lyn Fisher · Published: Jul 10, 2020 · Modified: Dec 10, 2020

    Jump to Recipe
    A vegetarian friendly way to enjoy the delicious taste of fried chicken with everyone's favorite starch! Our Chicken Fried Potatoes are so delicious and addicting it'll be hard not to eat the whole batch, especially dipped in our homemade ranch dressing!
    An overhead shot of chicken fried potato slices on a platter with a bowl of ranch dressing.

    We love fried chicken, especially the crispy, salty skin. When I was in Nashville a few years ago my husband stopped at a small diner to grab a bite to eat and instead of French fries on the side of our burgers we were served these delicious discs of potatoes that had an almost fried chicken coating on them. They were crispy, crunchy and salty on the outside, but soft and fluffy on the inside.

    I’ve never had anything like them before and they were crazy good. I wanted to recreate something like that so today we have our Chicken Fried Potatoes! They’re sort of a hybrid between a French fry medallion and fried chicken, or a vegetarian friendly ‘fried chicken’. They’re so good and really addicting!

    Ingredients for Chicken Fried Potatoes shot overhead.

    How to make Chicken Fried Potatoes

    1. Place all buttermilk ranch dipping sauce into a mixing bowl and whisk together. Cover and refrigerate for at least an hour. This will allow the flavors to merry together. Remove the dip from the refrigerator for about 10 minutes before serving. This will take the slight chill off the dip and really give you the best ranch dip experience.
    2. Place buttermilk, thyme, garlic, some salt, and some pepper into a mixing bowl and whisk together. Add the potatoes and toss together until well coated.
    3. While the potatoes sit, pour the flour, onion powder, mustard, paprika, and remaining salt and pepper into a shallow baking dish and whisk together.
    4. Spoon some of the buttermilk mixture into the flour mixture and stir together. This will create little patches of thicker fried “skin” in the dredging mixture, maximizing the flavor and crunch on the potatoes once they’re fried.
    5. Fill a large, deep skillet with a couple inches of oil and heat to 350˚F.
    6. In batches, transfer potatoes to flour mixture until fully coated, shaking off any excess flour and transfer to a cooling rack, in a single layer, until all potatoes have been coated.
    7. Fry the potatoes in small batches until golden brown on the outside and soft on the inside.
    8. Drain fried potato slices onto a baking sheet lined with paper towels and another cooling rack and season with salt.
    9. Repeat the last 2 steps until all potato slices have been fried.
    10. Serve fried potatoes with prepared buttermilk dipping sauce!
    Perfectly sliced potatoes for our Chicken Fried Potatoes recipe.
    Thinly sliced potatoes.
    A bowl of buttermilk and other ingredients to soak the slices potatoes in.
    Place buttermilk, thyme, garlic, some salt, and some pepper into a mixing bowl.
    Buttermilk ingredients mixed together in a bowl overhead.
    Mix together.
    Potato slices soaking on a bowl on buttermilk with other spices.
    Add potato slices and toss together.
    Dredging ingredients in a shallow baking dish overhad.
    Pour the flour, onion powder, mustard, paprika, and remaining salt and pepper into a shallow baking dish.
    Mixed up dredging ingredients in a shallow baking dish overhead with some buttermilk.
    Mix ingredients tother. Then, spoon some of the buttermilk mixture into the flour mixture and stir together.
    Buttermilk mixed together in the dredging ingredients in a shallow baking dish.
    Stir together stir together to create little patches of thicker fried “skin” in the dredging mixture.
    Potato slices being dredged in a shallow baking dish.
    In batches coat potatoes in flour mixture, shaking off any excess flour.
    Freshly dredged slices of potato on a cooling rack ready to be fried.
    Transfer to a cooling rack, in a single layer.
    Freshly fried chicken fried potatoes on a cooling rack with salt on them.
    Fry the potatoes in small batches until golden brown. Drain fried potato slices onto a baking sheet lined with paper towels and another cooling rack and season with salt.

    How to make Buttermilk Ranch Dipping Sauce

    Buttermilk Ranch dipping sauce ingredients shot overhead.
    Buttermilk ranch dipping sauce ingredients in a bowl ready to mixed.
    Place all buttermilk ranch dipping sauce into a mixing bowl.
    A bowl of buttermilk ranch dipping sauce ingredients all mixed together.
    Mix together and refrigerate.

    FAQs

    What if you don’t have buttermilk?

    You can make your own buttermilk by adding 1 teaspoon of lemon juice to regular dairy milk and allowing the mixture to sit for a minute.

    Why add some of the buttermilk mixture to the flour mixture?

    This will create little pebbles in the dredging mixture, which will turn into thicker patches of fried coating in each piece of potato, which will maximize the flavor and crunchy texture once the potato rounds are fried.

    Can this be made ahead of time?

    While we prefer to make and eat this right away for the freshest experience, you can make this recipe ahead of time and store it in the refrigerator, in an airtight container, for up to 3 days.

    When ready to reheat, place the pieces onto a cooling rack lined baking sheet and heat for 10 minutes in a oven preheated to 375˚F. The potatoes won’t get quite as crisp from when they were first fried, but will still be delicious and full of flavor.

    Can the sauce be made ahead of time?

    Yes! The buttermilk sauce can be made up to 5 days ahead of time and can be stored in an airtight container, in the refrigerator.

    A chicken fried potato slice that has been dipped in ranch and a bite is taken out.

    Tips and Tricks for Success

    • We like using a wide mouth skillet with taller sides like this Lodge one. It allows for you to fry more pieces of potatoes at once without the pieces sticking together.
    • Although the skillet above is helpful, it’s still important not to overcrowd the pan so that the temperature of the oil doesn’t drop too much. Overcrowding will result in oily and soggy potato rounds.
    • We like both placing the coated (pre-fried) potatoes and cooling the fried potatoes on a cooling rack lined baking sheet. This both prevents the un-fried coating from becoming gummy and also allows the fried potatoes to drip off any excess oil, while maintaining their crispy, crunchy texture! Placing the finished product directly on paper towels will create steam and make the fried potatoes soggy.

    We both love fried chicken so much and this version of Chicken Fried Potatoes is such a delicious and fun vegetarian friendly version. They make really delicious appetizers and are always such a crowd pleaser. If you love this appetizer recipe, you’ll also love our Mini Crunch Wrap Supremes, our Hush Puppies or our Poutine with Waffle Fries!  Enjoy!

    Mini crunchwrap supremes on a blue-green platter and one cut open on a plate.
    Mini Crunchwrap Supremes
    Hush puppies with small glass bowl of sauce, small white bowl of salt, and a spoon.
    Hush Puppies
    A plate of poutine with sweet potato waffle fries and a hand taking one.
    Poutine with Waffle Fries
    A platter of chicken fried potato slices with a bowl of ranch dressing on the plate.

    Hungry for more?

    Subscribe to never miss a recipe.

    EmailPinTweetShareYummly
    Chicken Fried Potatoes on a platter close up.

    Chicken Fried Potatoes

    5 from 4 votes
    PRINT RECIPE Pin Recipe
    A vegetarian friendly way to enjoy the delicious taste of fried chicken with everyone's favorite starch! Our Chicken Fried Potatoes are so delicious and addicting it'll be hard not to eat the whole batch, especially dipped in our homemade ranch dressing!
    RECIPE BY Teri & Jenny
    Prep Time: 20 minutes mins
    Cook Time: 24 minutes mins
    soaking time: 15 minutes mins
    Total Time: 59 minutes mins
    Servings: 6

      INGREDIENTS  

    • 3 medium russet potatoes, scrubbed and thinly sliced (about 1/8” thick)
    • 1 cup buttermilk
    • 1 tablespoon minced thyme
    • 3 garlic cloves, thinly sliced
    • 2 teaspoons salt, divided
    • 1 teaspoons cracked black pepper
    • 1 cup all purpose flour
    • 1 ½ tablespoons onion powder
    • 2 teaspoons dry mustard
    • 2 teaspoons smoked paprika

    buttermilk ranch dipping sauce

    • ½ cup buttermilk
    • ¼ 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

    for frying

    • vegetable oil

      INSTRUCTIONS  

    buttermilk ranch dipping 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.
      Buttermilk ranch dipping sauce in a bowl mixed together.

    chicken fried potatoes

    • Place buttermilk, thyme, garlic, 1 teaspoon salt, and ½ teaspoon cracked black pepper into a mixing bowl and toss together until well combined.
      Buttermilk mixture in a glass bowl for chicken fried potatoes.
    • Add potatoes and allow mixture to sit for 15 minutes.
      Thinly sliced potatoes in a bowl full of a buttermilk mixture.
    • Place flour, onion powder, mustard, paprika, remaining teaspoon salt, and pepper into a shallow dish and stir together.
      Fried chicken potatoes dredging ingredients in a dish.
    • Spoon about 1/2 cup buttermilk mixture into flour mixture.
      Some buttermilk spooned into a glass dish with flour.
    • In batches transfer potatoes from buttermilk and dredge in flour mixture.
      Dredge potato slices in flour mixture.
    • Fill a large, deep skillet with 1 ½ to 2 inches of oil and preheat to 350˚F.
      Oil in a pan heated to make fry chicken potatoes.
    • Shake off excess flour from potato slices and transfer to a cooling rack, in a single layer, until all potatoes have been coated.
      Thinly slices potatoes ready to be fried.
    • Fry potatoes in small batches for 6 to 8 minutes or until golden brown and potatoes have cooked through. Drain onto a baking sheet lined with paper towels and a cooling rack and season with salt.
      Chicken fried potatoes freshly fried and drying on a rack.
    • Serve chicken fried potatoes with dipping sauce.
      Chicken fried potatoes served with a ranch sauce.

      NOTES  

    • What if you don’t have buttermilk? You can make your own buttermilk by adding 1 teaspoon of lemon juice to regular dairy milk and allowing the mixture to sit for a minute.
    • Why add some of the buttermilk mixture to the flour mixture? This will create little pebbles in the dredging mixture, which will turn into thicker patches of fried coating in each piece of potato, which will maximize the flavor and crunchy texture once the potato rounds are fried.
    • Can this be made ahead of time? While we prefer to make and eat this right away for the freshest experience, you can make this recipe ahead of time and store it in the refrigerator, in an airtight container, for up to 3 days. When ready to reheat, place the pieces onto a cooling rack lined baking sheet and heat for 10 minutes in a oven preheated to 375˚F. The potatoes won’t get quite as crisp from when they were first fried, but will still be delicious and full of flavor.
    • Can the sauce be made ahead of time? Yes! The buttermilk sauce can be made up to 5 days ahead of time and can be stored in an airtight container, in the refrigerator.
    • We like using a wide mouth skillet with taller sides like this Lodge one. It allows for you to fry more pieces of potatoes at once without the pieces sticking together.
    • It’s important not to overcrowd the pan so that the temperature of the oil doesn’t drop too much. Overcrowding will result in oily and soggy potato rounds.
    • We like both placing the coated (pre-fried) potatoes and cooling the fried potatoes on a cooling rack lined baking sheet. This both prevents the unfried coating from becoming gummy and also allows the fried potatoes to drip off any excess oil, while maintaining their crispy, crunchy texture! Placing the finished product directly on paper towels will create steam and make the fried potatoes soggy.
    Calories: 328kcal Carbohydrates: 42g Protein: 7g Fat: 15g Saturated Fat: 9g Cholesterol: 14mg Sodium: 884mg Potassium: 606mg Fiber: 3g Sugar: 4g Vitamin A: 580IU Vitamin C: 12mg Calcium: 112mg Iron: 2mg
    CUISINE: Amercian
    KEYWORD: fried potatoes, ranch dressing
    COURSE: Appetizer, Snack
    DIET : Vegetarian

    You Might Also Love...

    • Mini cheesy hasselback potatoes with one on a spoon.Mini Hasselback Potatoes
    • A plate of crispy cheese hash browns.Crispy and Cheesy Hash Browns
    • Cheesy potatoes with caramelized onions in a pan with servings and a spoon.Cheesy Potato Casserole

    July 10, 2020 / 26 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Homemade Whole Grain Mustard Recipe
    Next Post: Michelada Next Post >

    Reader Interactions

    July 10, 2020 / 26 Comments

    Comments

      5 from 4 votes (4 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Did you make this recipe? We want to see!

      tag @SpoonForkBacon and #SpoonForkBacon on Instagram

    1. Erin V.

      October 06, 2020 at 5:09 pm

      I just came upon this recipe today. These look just like the “Mojo Potatoes” that are served at Shakey’s Pizza! I can’t wait to try!

      Reply
    2. Brian

      August 22, 2020 at 2:27 pm

      Do you soak the starch out of the potatoes before frying?

      Reply
      • Jenny Park

        August 23, 2020 at 1:09 pm

        I do not. Since the potatoes are sliced so thin and they’re given a flour coating the results still make a crispy exterior with a soft interior :)

        Reply
    3. Christobal

      July 19, 2019 at 4:41 pm

      What if you cover the slices with grated cheese right out of the grease!

      Reply
      • Teri Lyn Fisher

        July 22, 2019 at 4:02 pm

        it would probably be very delicious and you should do it!

        Reply
    4. KEOSHA SEAMON

      June 23, 2018 at 5:12 pm

      Oouuuu I can’t wait I’m making this tonight definitely. with fried chicken ofcourse.

      Reply
    5. Amanda

      November 21, 2017 at 12:23 pm

      This looks absolutely delicious! I can’t wait to try it!

      Reply
    6. Tiffany @ Triple Creme Decadence

      January 31, 2014 at 7:58 am

      Ooh yum! Fried potatoes with homemade ranch? I can probably devour a bowl of these.

      Reply
    7. Carrie

      January 30, 2014 at 4:55 pm

      You had me at Chicken Fried. Looks incredible.

      Reply
    8. Sarah

      January 30, 2014 at 3:55 pm

      I’m totally going to make a gluten-free version of these with some millet flour! Maybe even adding some cheese to he dredge – yum! Thanks for the inspiration:)

      Reply
      • Arjun Divecha

        April 25, 2014 at 8:43 am

        These are very similar to Indian pakoras – the batter uses chick pea flour, which is gluten free

        http://morewish.blogspot.com/2012/07/aaloo-kay-pakora-potato-pakora.html

        Reply
    9. Healthy and Homemade

      January 30, 2014 at 1:43 pm

      Oh my word, YUM!! These look and sound amazing :)

      Reply
    10. Stephanie

      January 30, 2014 at 11:18 am

      Oh my gosh, I bet this is just incredible!

      Reply
    11. Kate

      January 29, 2014 at 7:35 pm

      This sounds freaking ridiculous. In the best possible way.

      Reply
    12. Dhanya Samuel

      January 29, 2014 at 5:30 pm

      the recipe looks great but why the name? I kept looking thru the recipe to find chicken mentioned.

      Reply
      • Jenny Park

        January 29, 2014 at 8:13 pm

        It’s called chicken fried potatoes because it’s coated and cooked liked fried chicken… similar to “chicken fried steak” which is a beef cube steak, dredged in a flour mixture and fried! Hope that clears it up for you! :)

        Reply
        • Elina

          March 27, 2016 at 1:13 am

          Can you substitute butter milk for anything else?

          Reply
          • Jenny Park

            March 28, 2016 at 9:12 am

            If you don’t find buttermilk, you can add a little lemon juice to your whole milk and you’ll have made your own buttermilk! :)

            Reply
    13. Krista

      January 29, 2014 at 3:00 pm

      Oh my goodness, this has to happen.

      Reply
    14. Emily

      January 29, 2014 at 10:45 am

      Get in my belly!!!!

      Reply
    15. aida mollenkamp

      January 29, 2014 at 10:33 am

      I hate-love you guys for recipes like this!

      Reply
    16. Lisa

      January 29, 2014 at 9:04 am

      Yum!

      Reply
    17. OsaGirl

      January 29, 2014 at 8:32 am

      “….’cause you’re an adult, and you can do what you want!” Classic!

      Reply
    18. Stephen

      January 29, 2014 at 8:24 am

      Hello, Super Bowl finger foods! Much better than buying pre-made crap, and undoubtedly tastier, too!

      Reply
    19. Mimi

      January 29, 2014 at 8:03 am

      Wow.wow.wow.

      Reply
    20. Tobi @ brag & butter

      January 29, 2014 at 8:00 am

      For a second there, when I read the title of he recipe, I thought the spuds were actually fried in chicken skin. Now that thought won’t leave my mind. It has to happen. Thanks for the inspiration guys, I would eat a con-so-de-rab-le amount of these right now!

      Reply

    Primary Sidebar

    HI! WE ARE GLAD YOU'RE HERE!

    Teri and Jenny of Spoon Fork Bacon

    We hope you find something you love in
    our little corner of the internet.
    XOXOXO, Teri + Jenny

    ABOUT US

    As Featured On

    A complication of logos showcasing where Spoon Fork Bacon has been featured. Including delish, today show, cosmopolitan, good morning america, domino, good housekeeping, william sonoma, and country living.

    Asian Inspired

    BBQ

    PORK

    DESSERT

    For Dinner Tonight

    • Char siu pork on a cutting board. Easy Char Siu (Chinese BBQ Pork)
    • Garlic noodles garnished with cheese on a blue plate with a fork. Garlic Noodles
    • Chili Cornbread Casserole in a skillet with a scoop taken out. Chili Cornbread Casserole
    • A platter of Philly Cheesesteak sandwiches with fries next to it. Philly Cheesesteak
    • Fried rice in a bowl. The BEST Fried Rice Recipe
    • Chicken milanese recipe on two plate with forks and knives. Chicken Milanese

    Popular Now

    • Baked egg boats with a knife. Baked Egg Boats
    • A sliced bacon, cheddar, and chive quiche with hash brown crust. Hash Brown Crust Bacon and Cheddar Quiche
    • Mongolian Beef recipe in a platter ready to be served. Mongolian Beef Recipe
    • Tomato soup recipe in two bowls with garlic bread on the side. Tomato Soup Recipe
    • Panfried potstickers with ramekin of sauce. Potstickers
    • Baked hot honey chicken sandwiches on a cutting board. Baked Nashville Hot Chicken Sandwich with Honey

    Footer

    As Featured On
    As featured on graphic.

    GET NEW RECIPES DELIVERED TO YOUR INBOX!

    Thank you!

    You have successfully joined our subscriber list.

    Footer

    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed
    • Twitter
    • TikTok

    All content including images © 2011-2022 Teri Lyn Fisher & Jenny Park. Stealing is bad karma.

    Spoon Fork Bacon contains paid advertising banners and occasionally affiliate links, and sponsored posts.
    As an Amazon Associate I earn from qualifying purchases.

    Sponsored posts are indicated at the start of such posts. All of our opinions are always our own.
    Thank you for supporting our sponsors. It helps us pay to run this site and bring you unique and original recipes.

    Privacy Policy | Accessibility Statement

    Chicken fried potatoes on a platter with ranch.
    Chicken fried potatoes on a platter with ranch.
    Chicken fried potatoes on a platter with ranch.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.