Fried Chicken and Fried Potatoes
Bone-in chicken pieces and russet potatoes come together in this chicken — 65 minutes, 7 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for oven and frying pan / skillet. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Season the chicken pieces well with salt, pepper, and a little cumin, then soak them in the buttermilk for at least 30 minutes (or up to overnight in the refrigerator) to tenderize.
- Combine the flour with the paprika, a teaspoon of salt, and more black pepper in a shallow dish. Lift each chicken piece from the buttermilk, letting excess drip off, and dredge thoroughly in the seasoned flour, pressing to coat.
- Heat the oil in a deep heavy pot to 175 C (350 F). Fry the chicken in batches, without crowding, for 12 to 15 minutes, turning occasionally, until deep golden and the internal temperature reaches 74 C (165 F) at the thickest part.
- Drain the cooked chicken on a wire rack set over a tray and keep warm in a low oven while you finish the rest.
- Peel the potatoes and cut into even wedges or thick sticks, then pat completely dry to prevent dangerous spattering in the hot oil.
- Return the oil to 175 C (350 F) and fry the potatoes for 6 to 8 minutes until golden and tender, working in batches so the oil stays hot.
- Drain the potatoes on paper towels, then season immediately with salt and a sprinkle of cumin. Serve the fried chicken and potatoes together while hot.
You'll use: Oven · Frying pan / skillet · Large pot
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Fried Chicken and Fried Potatoes take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
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Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Fried Chicken and Fried Potatoes is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: 02023 0166 Roasted Chicken and Potatoes with fried Beets.jpg by Silar, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.