Buttermilk Chicken Fried Potatoes

With New Year’s Eve right around the corner, I figured we’d all be on the lookout for appetizer recipes that are just as simple as they are delicious. A no fuss no muss type of starter without all the frills and fancy ingredients that some over-the-top recipes have. These Buttermilk Chicken Fried Potatoes are made in the same way fried chicken or chicken fried steak is prepared, which just so happens to take potatoes to the next level. They remind me of my childhood because my sisters’ and I loved going to this pizza, fried chicken and potato place when we were young, and if  you’re in SoCal, then you might know just the place I’m talking about. It reminds with Blakey’s and is quite delicious. This year, let’s forget about those fancy appetizers, and let’s go back to the simple comfort classics that we all know and love. I hope you give them a try and I hope you all have a safe and very fun New Year’s Eve!

Let’s start by making the buttermilk “marinade” for the potatoes. In a large bowl, whisk together the buttermilk, salt, pepper, fresh thyme, and hot sauce until well combined. 

Slice the potatoes into 1/4-inch or 1/2-inch thick rounds and add to the buttermilk mixture. Give them a toss to evenly combine, cover with plastic wrap and let chill in the fridge for at least half an hour or up to 2 hours.

**Note: I used medium to small-ish Russet potatoes, and to make things even that much easier on myself, I’ve left the skins on because who really likes to peel potatoes anyway?**

Meanwhile, in a separate bowl, combine the all-purpose flour, spices, and plenty of salt and pepper. You want to make sure the coating has enough seasoning because the potatoes could be very bland otherwise.

**Tip: For the spices, you can use whatever you have on hand. I used these (but feel free to add all or some or whatever you have on hand) 2 teaspoons salt, 2 teaspoons white pepper, 1 teaspoon black pepper, 1/2 teaspoon basil, 1 teaspoon celery salt, 1 teaspoon dried mustard, 2 teaspoons garlic salt, 1 teaspoon ground ginger, 1/2 teaspoon oregano, 2 teaspoons paprika, and 1/2 teaspoon thyme.**

To give the coating a bit more of a crunchy texture on the potatoes once they’re fried, I like to drizzle in a bit of the buttermilk (from the potatoes) and stir it a bit until it clumps up somewhat so you create little tiny chunks of flour. These tiny clumps will fry up crunchy and give the potatoes a great texture! I do this as well when I fry chicken!

Working with a few potato slices at a time, remove from the buttermilk allowing the excess to drip off, and then place into the seasoned flour. Shake and toss around on both sides to coat in the flour evenly, and then place on a baking sheet to air dry somewhat. 

**Tip: Allowing the coated potatoes to sit for a few minutes before frying allows the coating to stick to them and will prevent it from sliding off during frying!**

Once all of the potatoes have been coated, fry in batches, a few at a time, in hot oil until golden brown and crispy on both sides, about 3 to 4 minutes. Carefully remove from the oil with a slotted spoon and transfer to a wire rack set over a baking sheet. Continue to fry the remaining potatoes in the same way.

**Tip: I filled a large, heavy-bottomed pot, about halfway up with vegetable oil. I set it over medium-high and heated the oil up to 365 degrees F using a candy thermometer. 

As soon as the potatoes come out of the oil, and while they are still hot, sprinkle the potatoes lightly with coarse salt. I do this with everything I fry because it really finishes it up nicely and ensures that it’s seasoned perfectly!

Serve the potatoes hot with ranch, hot sauce and ketchup for dipping. I like to pile the potatoes onto a platter and  place a small ramekin with ranch on the side. I also sprinkle the top with fresh thyme leaves. 

 
I love these potatoes because they’re very easy to make, but at the same time are packed with so much flavor. They make for a great appetizer, snack or even side dish for any night of the week. The next time you’re in need of a vegetarian appetizer for any party, holiday or gathering, I hope you’ll give these a try soon because  they’re out of this world. Happy New Year, friends.

Buttermilk Chicken Fried Potatoes

 

Print

Prep time

45 mins

Cook time

15 mins

Total time

1 hour

 

Author: The Candid Appetite

Serves: 6 to 8 servings

Ingredients

• 2 cups buttermilk
• 1 teaspoon hot sauce
• 2 teaspoons fresh thyme leaves, plus more for garnish
• 3 teaspoons salt, divided
• 2 teaspoon black pepper, divided
• 3 to 4 medium or small Russet potatoes, rinsed
• 2 cups all-purpose flour
• 2 teaspoons white pepper
• ½ teaspoon basil
• 1 teaspoon celery salt
• 1 teaspoon dried mustard
• 2 teaspoons garlic salt
• 1 teaspoon ground ginger
• ½ teaspoon oregano
• 2 teaspoons paprika
• ½ teaspoon thyme
• vegetable or canola oil, for frying
• ranch, for serving
• hot sauce, for serving
• ketchup, for serving

Instructions

1. In a large bowl, whisk together the buttermilk, hot sauce, fresh thyme, 1 teaspoon salt, and 1 teaspoon black pepper.
2. Slice the potatoes into ¼-inch to ½-inch thick rounds and place into the seasoned buttermilk. Give them a toss to coat evenly in the buttermilk. Cover with plastic wrap and chill for at least 30 minutes or up to 2 hours! You don't want anything longer than that or else they'll begin to turn brown.
3. In a separate bowl, combine the flour, remaining salt, remaining pepper, and the rest of the spices until evenly incorporated. Add in about 3 tablespoons of the buttermilk from the potatoes and toss until coarse crumbs are formed.
4. Working with a few potato slices at a time, carefully remove from the buttermilk (allowing excess to drip off) and place into the seasoned flour. Toss around until evenly coated, and then place on a baking sheet. Continue coating the remaining potatoes until they're all done. Allow to air dry for about 10 minutes to ensure the coating sticks to the potatoes.
5. Meanwhile, fill a large, heavy-bottom pan, about halfway with oil. Set a candy thermometer in and heat over medium-high until the temperature reaches 365 degrees F. Once hot, carefully drop in a few potatoes at a time and fry until golden brown and crispy on both sides, about 3 to 4 minutes. Remove from a slotted spoon onto a wire rack set over a baking sheet. Keep warm in a preheated 200 degree F oven while you continue frying the rest. As soon as the potatoes come out of the oil, season lightly with salt.
6. Serve the potatoes with ranch, ketchup and hot sauce on the side and a sprinkling of fresh thyme. Enjoy!

3.5.3251