How to Make It

1. Scrub and rinse the potatoes thoroughly, keeping the skins on.
2. Slice into even rounds about 6 mm thick (¼ inch).
3. Drain and pat the potato slices dry.
4. Combine the chicken breading mix, flour, cornstarch, paprika if using, and a little salt and pepper.
5. Beat the eggs in a separate bowl.
6. Transfer a small portion of the flour mixture to another plate for the first coating.
7. Lightly dredge each potato slice in the flour mixture, shaking off the excess.
8. Dip into the beaten eggs and let any excess drip off.
9. Coat again in the remaining flour mixture, pressing gently so it adheres.
10. Arrange the coated slices on a rack or tray while heating the oil.
11. Heat enough cooking oil for frying over medium heat.
12. Carefully add the potatoes in batches without overcrowding the pan.
13. Fry for about 3–4 minutes per side, until golden and crisp and the centers are tender.
14. Transfer to a wire rack to drain.
15. Taste and lightly season with additional salt and pepper if needed.
16. Serve immediately with your preferred dipping sauce.