Crispy Potato Mojos Chips (Print Version)
Crispy, breaded potato mojos—perfectly golden, snackable, and ideal for dipping sauces like ranch or ketchup.
# Ingredients:
→ Main Ingredients
01 -
4 medium russet potatoes, washed
02 -
1 cup whole milk
03 -
1 1/2 cups fried chicken breading mix (such as Shore Lunch or Oven Fry)
04 -
Vegetable oil, for deep frying (enough for 1 inch depth in pan)
# Steps:
01 -
Using a sharp knife, cut the unpeeled potatoes into even slices approximately 1/4 inch thick. For added texture, cut some slices thinner to achieve a chip-like crispness.
02 -
Pour 1 to 2 cups of vegetable oil into a large frying pan, ensuring a depth of about 1 inch. Heat the oil over medium heat until a drop of water sizzles on the surface.
03 -
Dip the potato slices into whole milk, ensuring full coverage. Dredge each slice in the fried chicken breading mix, pressing gently to adhere the coating evenly.
04 -
Carefully add the coated potato slices to the hot oil in batches, ensuring the slices are introduced promptly to prevent soggy batter. Fry each side for 2 to 3 minutes or until golden brown and crisp. Adjust heat to maintain temperature as needed.
05 -
Transfer fried potatoes to a plate lined with paper towels to drain excess oil. Serve immediately with ranch, ketchup, shredded cheese, or your preferred sauce.
# Notes:
01 -
For extra crispiness, use a mandoline slicer to achieve consistent thin slices and do not overcrowd the frying pan.