Crispy KFC Wedges (Print Version)
# Ingredients:
01 -
3 lbs of Russet potatoes.
02 -
2 cups all-purpose flour.
03 -
1 and a half cups of milk.
04 -
1 egg.
05 -
2 teaspoons of regular salt.
06 -
1 teaspoon garlic salt.
07 -
Half a teaspoon of onion powder.
08 -
1 spoonful of ground black pepper.
09 -
1 teaspoon of poultry seasoning (optional).
10 -
Frying oil.
# Instructions:
01 -
Cut your potatoes into 1/2-inch wedges after rinsing them. Let them soak in water for at least an hour or overnight for best results.
02 -
Whisk milk and the egg in one bowl. In a different bowl, combine the flour with onion powder, salt, garlic salt, black pepper, and any optional seasoning you like.
03 -
Dip the potato pieces into the flour, followed by the egg and milk mix, then back into the flour again. Let them sit on a rack for 5-10 minutes to set.
04 -
Heat oil to 350°F and fry the potatoes in small batches for 5 to 6 minutes. Place them on a rack to let the excess oil drain off.
05 -
Refry the same batches for 3 or 4 minutes to get them super crispy. Drain them and serve while they're hot.
# Notes:
01 -
Double frying is the trick for extra-crispy wedges.
02 -
For the best results, soaking time can be extended to a full day.