KFC Potato Wedges (Copycat)
Delightful crispy exteriors and fluffy interiors define these homemade KFC Potato Wedges, perfect for snacks or sides.
Ingredients
For the Coating
- 1 cup milk Rich and creamy for optimal flavor
- 1 large egg Helps bind the coating
- 1 cup flour For that fabulous crunchy texture
- 2 tablespoons seasoned salt The secret to delicious seasoning
- 1 teaspoon ground black pepper For a subtle kick
- 1/4 teaspoon paprika Adding vibrant color and mild flavor
- 1/2 teaspoon garlic powder For a savory touch
For the Wedges
- 5 large russet potatoes Perfect for cutting into wedges
- Shortening or canola oil Shortening for frying (or canola oil) Ensures a crispy finish
Instructions
Preparation
- In a large bowl, whisk together the milk and egg until well combined.
- In a separate bowl, combine the flour, seasoned salt, black pepper, paprika, and garlic powder.
- Scrub the russet potatoes clean and slice them into wedges about 1/4 to 1/2 inch thick.
- Submerge the potato wedges in the milk mixture, ensuring each piece is thoroughly coated, and let them soak for around 10-15 minutes.
- In a heavy-bottomed pot, heat about 3 inches of shortening or canola oil to 375°F (190°C).
Cooking
- Using a slotted skimmer or tongs, remove a handful of potato wedges from the milk mixture and toss them in the flour mixture until they are evenly coated.
- Carefully place the coated wedges into the hot oil in batches and fry them for about 3-4 minutes or until they begin to turn golden brown.
- Once all batches have been fried once, return them to the pot for a second fry of 4-6 minutes to achieve maximum crispiness.
Notes
For the best flavor and texture, use fresh russet potatoes. Maintain oil temperature between batches for optimal frying results. Allow fried wedges to rest on a wire rack to drain excess oil.