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Baked Chicken Fried Potatoes

Baked Chicken Fried Potatoes

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Servings: 4
Total Time: 1 hour 20 minutes
Recipe by: Rae


4 small russet potatoes, cut into 8 wedges each
1/2 tsp kosher salt
2 TBSP water
Wet ingredients:
2 TBSP mayo
1 TBSP oil
Dry ingredients:
1/2 cup flour
1/4 cup cornstarch
1 tsp kosher salt
1/4 tsp curry powder
1/4 tsp granulated garlic
1/4 tsp smoked paprika
1/8 tsp granulated onion
dash white pepper
dash cayenne pepper
dash thyme
Olive oil spray
Garlic-herb dip:
1 TBSP fresh parsley, chopped
6 fresh thyme leaves, chopped
1 sprig oregano, destemmed and chopped
2 fresh leaves basil, chopped
dash granulated garlic
3 TBSP mayo
2 tsp water


1. In a large bowl combine the potato wedges, salt and water and cover with plastic wrap. Microwave for 7 minutes. Carefully remove plastic wrap, drain and let sit until cool enough to handle. Preheat oven to 450.

2. In the meantime mix the wet ingredients in small bowl and set aside. Mix all the dry ingredients in a larger bowl and set aside. Prepare a baking sheet with olive oil spray.

3. Toss the potatoes in the wet ingredients and then dip into the dry. Shake off the excess flour and place on to the baking sheet.

4. Liberally spray the wedges with the olive oil spray and bake 15 minutes. Flip each wedge over and bake 15 minutes more. They should be crispy. Some ovens may take a little longer.

5. For the dipping sauce mix all ingredients in a small bowl.

6. Serve the wedges with the sauce.

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Baked Chicken Fried Potatoes

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