Adding Nashville Hot Chicken seasoning is the "southern flair" for these deep-fried potatoes. This seasoning mix is located in the spice aisle of your grocery store. It's a granular mixture and not a liquid.
4tablespoonsNashville hot chicken seasoning (DIVIDED)more or less to suite your taste
2Russet potatoes, cleaned no need to peel
1cupFlour
Oil for fryinguse a high-heat oil such as canola oil or peanut oil
Instructions
Add the buttermilk to a bowl then add 1 tablespoon of Nashville hot chicken seasoning. Stir to combine. (or add the buttermilk/hot sauce mixture to a large ziplock bag). You may double the buttermilk-seasoning mixture if you feel there's not enough to completely coat all of the potato slices.
Slice 2 russet potatoes thinly (thin like a dill pickle chip). A mandoline works great for this step! Soak the potato slices in the seasoned buttermilk for 1 hour. But no longer than 1 hour or they will turn brown.
Whisk together 3 tablespoons of Nashville hot chicken seasoning with the flour.
Dredge the potato slices into the flour mixture one at a time. Transfer over to a plate, or a cookie sheet and allow to dry for about 15 minutes. While the potato slices are resting in the flour mixture coating, heat your cooking oil to 325F degrees.
One at a time, drop the potatoes into the hot oil. Allow to cook for about 3 minutes or until a nice golden brown!
Place on a cooling rack placed on top of a cookie sheet and allow to drip for a few moments (or place on paper towels to absorb excess oil). Serve with hot sauce, spicy ranch, or with any dip you prefer.
Notes
Refrigerate leftovers for up to 3 days.Serve with ranch dressing, comeback sauce, mayo, bbq sauce, or your personal favorite!These deep fried potatoes can also be a side dish for hamburgers, hot dogs, grilled chicken, and steak.