>I wouldn't bother breading the potato, it doesn't exactly need more
>starch ("I know, let's bread the bread before deepfrying!".

You would think so? But in fact one effective way to make fried potatoes more interesting, as demonstrated by my local burger joint, is to bread them.
It's a very thin layer of breading and I think it's more of a delivery vector for some sort of spice mixture (heavy on the garlic, little bit of chili, probably other things as well) than anything else, but it works.

>Also, they'd probably take a bit longer than chicken to cook the
>whole way through, so you'd want to start with them.

Yah, point.