Chicken Fried Potatoes

Chicken Fried Potatoes

Serves 6 to 8





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





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.