KFC Potato Wedges
Copycat double-fried russet potato wedges with a milk and egg dip and a seasoned flour crust.
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Ingredients
- 1 cup whole milk
- 1 large egg
- 1 cup flour
- 2 tablespoons seasoned salt
- 1 teaspoon black pepper coarsely ground
- 1/4 teaspoon paprika
- 1/2 teaspoon garlic powder
- 5 large russet potatoes scrubbed and sliced into 1/4- to 1/2-inch-thick wedges
- shortening enough for 3 inches in the pot; canola oil is an alternative
Instructions
- Whisk the milk and egg together in one large bowl.
- In a second bowl, combine the flour, seasoned salt, black pepper, paprika and garlic powder.
- Scrub the potatoes and cut them into wedges 1/4 to 1/2 inch thick. Put the cut wedges in the milk mixture.
- Heat 3 inches of shortening in a large, heavy-bottomed pot to 375°F.
- Use tongs to lift a handful of wedges from the milk and toss them in the seasoned flour. Fry in the hot shortening for 3 to 4 minutes. Continue with the remaining batches.
- Once every batch has had its first fry, fry the wedges a second time for 4 to 6 minutes per batch, until golden brown and crispy.
Notes
This is a copycat, not the restaurant's recipe. The frying fat has no set amount and is not counted in the nutrition, so the real figures are higher. Frying time depends on how many batches your pot needs.
Nutrition
Serving: 1servingCalories: 266kcalCarbohydrates: 54.7gProtein: 8.2gFat: 2gSodium: 1175mgFiber: 5.4gSugar: 3.8g
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