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–+ servings
Chicken Fried Potatoes on a platter close up.
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5 from 4 votes

Chicken Fried Potatoes

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!
Prep Time20 minutes
Cook Time24 minutes
soaking time15 minutes
Total Time59 minutes
Course: Appetizer, Snack
Cuisine: Amercian
Diet: Vegetarian
Servings: 6
Calories: 328kcal
Author: Teri & Jenny

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
US Customary - Metric

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.

Nutrition

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