KFC Potato Wedges (Copycat)
These crispy KFC Potato Wedges (Copycat) are easy to make at home, offering a delightful crunch and fluffy interior, perfect as a side dish or snack.
Ingredients
For the coating
- 1 cup milk (237 ml)
- 1 unit egg
- 1 cup flour (120 grams)
- 2 tablespoons seasoned salt
- 1 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 1/2 teaspoon garlic powder
For the potatoes
- 5 large russet potatoes
- as needed shortening for frying (or canola oil)
Instructions
Preparation
- In a large bowl, whisk together the milk and egg until well blended.
- In a separate bowl, mix together the flour, seasoned salt, black pepper, paprika, and garlic powder.
- Scrub the potatoes clean under running water, then slice them into wedges about 1/4 to 1/2 inch thick.
- Soak the potato wedges in the milk mixture for at least 10 minutes.
Cooking
- In a heavy-bottomed pot, heat shortening to 375°F (190°C).
- Remove a handful of potato wedges from the milk mixture and toss them in the flour mixture until coated.
- Fry the coated potatoes in the hot oil for approximately 3-4 minutes until they begin to turn golden brown.
- Fry them a second time for 4-6 minutes for optimal crispiness.
Notes
Ensure oil is at the right temperature for best results. Consider adding cayenne or onion powder for extra flavor. For added crispiness, double-coat the wedges by soaking them again after the first fry.