KFC Potato Wedges Recipe

Ingredients:

• 3 pounds Russet potatoes
• 2 cups all-purpose flour
• 1 1/2 cups milk
• 1 egg
• 2 teaspoons salt
• 1 teaspoon garlic salt
• 1/2 teaspoon onion powder
• 1 tablespoon ground black pepper
• 1 teaspoon poultry seasoning (optional)
• Oil for frying

Instructions:

1. Prepare the Potatoes:
   • Thoroughly wash the potatoes and cut them into small wedges, ensuring they are no thicker than 3/8 inch at their thickest point. For best results, cut the wedges uniformly.
2. Soak the Potatoes:
   • Place the potato wedges in a large bowl and cover them with water. Let the potatoes soak for at least 1 hour, preferably overnight.
3. Prepare the Batter:
   • In a small bowl, whisk together the milk and egg until fully blended.
   • In a separate bowl, mix the flour, salt, garlic salt, onion powder, black pepper, and poultry seasoning.
4. Heat the Oil:
   • Preheat the oil in a deep fryer or large pot to 350 degrees Fahrenheit.
5. Coat the Potatoes:
   • Dredge the potato wedges in the flour mixture, then dip them into the egg wash, and coat them again in the flour mixture.
6. Dry the Coated Potatoes:
   • Place the coated potato wedges on a wire rack set over a baking sheet. Allow them to rest for 5 to 10 minutes to let the coating set.
7. First Frying:
   • Fry the potato wedges in batches for 5 to 6 minutes, then remove them and place them on a wire rack to drain.
8. Second Frying:
   • Return each batch of potato wedges to the oil for an additional 3 to 4 minutes. This second frying ensures a crispy outer coating. After frying, drain the wedges on the wire rack and serve immediately.

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