KFC Potato Wedges (Copycat)
These crispy, golden potato wedges are perfect for any occasion and sure to evoke nostalgia with their delightful flavor and texture.
Ingredients
For the coating
- 1 cup creamy milk This will help create a deliciously rich and satisfying coating.
- 1 large egg Adds a binding element that enhances the texture.
- 1 cup fine flour Provides the perfect crispy outer layer.
- 2 tablespoons seasoned salt Infuses the wedges with savory flavor.
- 1 teaspoon ground black pepper Adds a hint of heat.
- 1/4 teaspoon paprika Gives the wedges a warm, earthy color and taste.
- 1/2 teaspoon garlic powder Brings an aromatic quality to the dish.
For the wedges
- 5 large russet potatoes These starchy potatoes are perfect for achieving that ideal wedge texture.
- Shortening or canola oil for frying Essential for that golden, crispy finish.
Instructions
Preparation
- In a large bowl, whisk together the milk and egg until blended.
- In another bowl, combine the flour, seasoned salt, black pepper, paprika, and garlic powder.
- Clean and slice the potatoes into wedges.
- Soak the potato wedges in the milk and egg mixture for at least 30 minutes.
Cooking
- Heat oil in a pot to 375°F (190°C).
- Remove the wedges from the milk mixture and coat them in the flour mixture.
- Fry the potato wedges in hot oil for 3-4 minutes until they begin to turn golden.
- Increase frying time to 4-6 additional minutes until crispy.
Serving
- Drain on paper towels and serve warm with your favorite dipping sauces.
Notes
For best results, consider these tips: Letting the potato wedges soak longer enhances flavor; for extra crunch, double-dip the wedges; ensure the oil is at the right temperature before frying; and feel free to experiment with different seasonings.