Sure, we’ve all had crunchy French fries before but you know what’s really, truly crunchy? Fried chicken. Yeah, nothing beats that chorus of crispiness. So, can we replicate that with our potatoes? Oh yes we can! Country-Fried Potato Bites marinate the potatoes in a tangy, spicy buttermilk mixture before dredging them in a breading mixture sure to make any Southerner proud. Then of course Country-Fried Potato Bites get deep-fried to golden-brown perfection. These are going to be the loudest potatoes you ever serve, but you certainly won’t hear any complaints!

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For the marinade:

  • 1 1/4 cups buttermilk
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon white pepper

For the potatoes:

  • 1 pound russet potatoes, sliced into 1/4-inch-thick disks

For the dredging:

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons paprika
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4-1/2 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper

For the frying:

  • 3-4 cups vegetable oil, plus more as needed
  • salt, to taste, for serving


Step 1 –In a medium-sized mixing bowl, combine the buttermilk, 1 teaspoon of the salt, 1/2 teaspoon of the paprika, 1/2 teaspoon of the cayenne, 1/2 teaspoon of the onion powder, 1/2 teaspoon of the garlic powder, and the white pepper.

Step 2 –Add the potatoes into the marinade and stir with a spatula to completely coat them.

Step 3 –Leave the potatoes to marinate in the fridge for at least 30 minutes and up to 3 hours.

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Step 4 –In a large bowl, combine the flour, the remaining paprika, the baking powder, 1 teaspoon of the salt, the oregano, the remaining onion powder, the remaining garlic powder, the remaining cayenne pepper, and the black pepper.

Step 5 –Scoop out about 3 tablespoons of the marinade and stir it into the flour until lots of little lumps form.

Step 6 –Coat the potatoes in the flour mixture, really pressing them into the mixture.

Step 7 –Heat 3-4 cups of the oil in a large, deep pot to 350 degrees F.

Step 8 –In batches and using a slotted spoon to gently lower them into the hot oil, add the potatoes. Immediately separate the potatoes if they begin to stick together.

Step 9 –Fry the potatoes until golden and crispy, about 7-8 minutes.

Step 10 –Transfer the cooked potatoes to a wire rack with paper towels underneath to drain. Do not transfer them directly to paper towels.

Step 11 –Sprinkle the potatoes with the remaining salt and serve.