Chicken Fried Potatoes

Chicken-Fried Potatoes
Serves 3-5

2 medium russet potatoes, cleaned and sliced (about ¼-inch thick)
1 cup buttermilk
1 tbsp. balsamic vinegar
3 garlic cloves, thinly sliced
1 cup flour
1 tbsp. garlic powder
1 tbsp. onion powder
2 tsp. dry mustard
2 tsp. smoked paprika
1 tsp. salt
1 tsp. cracked black pepper
Salt and pepper, to taste
Peanut oil, for frying

For buttermilk dipping sauce:
¼ cup sour cream
¼ cup buttermilk
1 garlic clove, minced
2 tbsp. green chilies, chopped
2 tbsp. fresh lemon juice
2 tbsp. mayonnaise
1 tbsp. chives, thinly sliced
1 tsp. balsamic vinegar
1 tsp. minced thyme

1. In a medium pot over medium-high heat, heat oil to 350 degrees.

2. In a mixing bowl, toss potatoes, buttermilk, balsamic vinegar and garlic until well combined. Refrigerate mixture for 30 minutes.

3. In a shallow dish, mix flour, garlic powder, onion powder, mustard, paprika, salt and pepper. Remove potatoes from buttermilk and dredge in flour mixture.

4. Shake off excess flour and fry potatoes in batches until golden brown and cooked through, 6-8 minutes per batch. Drain onto a paper towel and season with salt and pepper.

5. To make buttermilk dipping sauce, in a mixing bowl, whisk all ingredients together until well combined. Cover and refrigerate for at least 1 hour. Before serving, allow sauce to sit at room temperature for about 10 minutes, then stir and adjust seasonings to taste.

Source: People.com