Chicken-Fried Mississippi Potato Logs

Lisa Cericola

As a kid in Mississippi, Ann adored potato logs—thick wedges of baked potato that are battered and fried like chicken tenders, often found at gas stations or grocery store delis. When Scott made this version, a family member immediately anointed them Party Potatoes.

By any name (apparently in the Midwest they’re called Jojo Potatoes or just Jojos), the flavor and crunch of brown-fried highly-seasoned flour takes russets to a whole new level. Ann and Scott serve them with a chili crisp mayo, whose spicy-salty edge pairs well with the highly seasoned potatoes, but you can also dunk them into ketchup.

Ingredients for Chicken-Fried Mississippi Potato Logs

To make this dish, you will need:

Russet potatoes: This type holds up well, even after being baked and fried.
All-purpose flour: Combined with spices to make a highly seasoned “fried chicken” breading for the potatoes.
Garlic powder: Enhances the flavor of the potatoes.
Onion powder: Adds an extra savory note.
Paprika: Adds a hint of color to the breading.
Kosher salt: Keeps the potatoes and breading from tasting bland.
Freshly ground black pepper: Adds a subtle kick.
Cayenne pepper: Adds a not-so-subtle kick.
Whole buttermilk: A classic Southern ingredient used to batter fried foods.
Egg: Helps the batter adhere to the potatoes.
Canola Oil: The ideal oil for frying.
Mayonnaise: A cool, creamy base for the dipping sauce.
Chili crisp: A fiery Chinese-style condiment made with oil and dried chiles, red peppers, onion, and garlic, and other ingredients.
Rice vinegar: Adds a light tang to the dipping sauce.

How To Make Chicken-Fried Mississippi Potato Logs

Full instructions are below, but here’s a preview to you get started:

Step 1: Prick the potatoes with a fork and bake them in the oven. Let them cool to room temperature, then transfer to the refrigerator.
Step 2: Stir together the dry ingredients for the breading in a large ziplock plastic bag. In another bowl, whisk the buttermilk and egg.
Step 3: Heat the oil in a Dutch oven. Cut the potatoes into wedges and batter them.
Step 4: Fry the battered potatoes and let them drain on paper towels. Stir together the dipping sauce ingredients.

How To Make Chicken-Fried Mississippi Potato Logs Ahead

To make this dish ahead, you can bake the potatoes a day or two in advance and have them waiting for you in the fridge. That’ll shave off two hours from this recipe.

Ingredients

4 russet potatoes (8 ounces each)
1 cup all-purpose flour
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. paprika
1 1/2 tsp. kosher salt
1 tsp. ground black pepper
1 tsp. cayenne pepper
1 cup whole buttermilk
1 large egg
4 Tbsp. canola oil
6 Tbsp. mayonnaise
1 Tbsp. chili crisp
1 Tbsp. rice vinegar

Directions

Preheat the oven to 400°F with the rack placed in the center.
To prepare the potatoes, prick them several times with a fork and place them directly on the oven rack. Bake until tender, about 1 hour. Cool on a rack at room temperature for 30 minutes, then place on a plate to cool in the refrigerator for 30 minutes.
Combine the flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper in a large ziplock plastic bag. Whisk together the buttermilk and egg in a shallow bowl. Place a wire rack in a sheet pan. Line a platter with paper towels and place it near the stove.
Pour the oil into a Dutch oven. Heat the oil over medium-high heat until it reaches 360°F on a frying thermometer.
Cut each potato lengthwise into 4 wedges. Place 4 wedges in the bag with the flour mixture and shake gently to coat. Remove from the bag, shaking off the excess flour. Dip the potato wedges in the buttermilk mixture, turning to coat. Return the potato wedges to the bag and shake gently to coat. Place the breaded potato wedges on a wire rack. Repeat the process in batches with the remaining potato wedges, flour mixture, and buttermilk mixture. Let the breaded potato wedges stand on a wire rack for 5 minutes.
Carefully lower 6 potato wedges into the hot oil. Fry until the potato wedges are deeply browned, 3 to 4 minutes. Adjust the heat to maintain the oil temperature at 350°F to 355°F. Remove the potatoes from the oil and drain on paper towels. Repeat the process in 2 batches.
While the potatoes fry, prepare the sauce by stirring together the mayonnaise, chili crisp, and vinegar. Serve the sauce with the potatoes.