Cut the unpeeled potatoes into thin slices, about 1/4 inch thick. If you want it to be crispy, cut them thinner. I prefer to cut it a little thicker.

In a large frying pan, pour 2 cups oil (about one inch deep)—heat oil over medium heat. When the water sizzles across the top, you are ready to fry. While heating the oil, dip each potato slices in milk and coat with the fried chicken breading mix.

Carefully drop potatoes into the oil right away and fry for 3 minutes on each side or until golden brown. Do not overcrowd the pan and adjust heat as necessary.

Remove and drain on a plate with a paper towel. Serve with Mayo-ketchup dip or cheese whiz.