Boil the potatoes by filling a large pot with water and bringing it to a rolling boil. Add rock salt, then carefully place medium-sized potatoes into the water. Boil for 3 minutes until slightly tender, then drain and cool.

Prepare the coating by transferring boiled potato slices into a mixing bowl. Add yogurt, buttermilk, or sour cream and stir until each slice is coated.

Heat oil in a frying pan, ensuring it is about 1 inch deep and hot enough to shimmer.

Coat the potatoes by combining the chicken breading mix with paprika on a flat plate. Dredge each yogurt-coated potato slice in the mixture.

Fry the coated potato slices in the hot oil for 2-3 minutes on each side until golden brown.

Remove the fried potatoes using a slotted spoon and drain on paper towels. Serve hot with your favorite dip.