Kentucky Fried Chicken Potato Wedges

Spice Guru's Note:

My copycat recipe for KFC's seasoned fried potato wedges. This recipe requires one batch prepared K F C Original Recipe 11 Secret Herbs and Spices.

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Serves: 4-6

Yield: 1.0 potato ...

POTATOES

• 4 -6 small unpeeled white potatoes or 4 -6 small russet potatoes

BRINE

• 4 cups cold water
• 2 teaspoons salt
• 2 teaspoons Accent seasoning (recommended flavor enhancer)

SEASONED FLOUR

• 1 ½ cups pre-sifted all-purpose flour
• 1⁄3; cup seasoning (one batch K F C Original Recipe 11 Secret Herbs and Spices)

EGG WASH

• 4 beaten eggs
• 2 cups skim milk

RECOMMENDED FRYING OIL

• pure vegetable shortening or peanut oil

Directions:

1. PREPARE one batch K F C Original Recipe 11 Secret Herbs and Spices (1/3 cup, without added flour).
2. SELECT as many premium small-sized, blemish-free white or russet potatoes needed (1 potato = 1 serving); SCRUB skins and rinse.
3. CUT potatoes in half lengthwise, then cut each half into 3 wedges, yielding 6 potato wedges per potato (if you are using larger potatoes, you can cut each potato into 8 wedges).
4. SOAK potatoes refrigerated for several hours or overnight in BRINE mixture (4 cups cold water, 2 teaspoons salt, 2 teaspoons Accent seasoning (recommended flavor enhancer).
5. MEASURE 1 1/2 cups flour and prepared K F C Original Recipe 11 Secret Herbs and Spices into a large sealable container, such as a GLAD food storage container or a Ziploc bag; SHAKE container and mix well.
6. WHISK 4 beaten eggs with 2 cups skim milk in a medium bowl for the EGG WASH; DROP a few potato wedges at a time using tongs in whisked EGG WASH; MOISTEN wedges thoroughly; LIFT wedges with tongs; PLACE wedges (a few at a time) into SEASONED FLOUR container.
7. SEAL firmly and shake potato wedges in all motions to thoroughly coat; PLACE coated pieces on a paper-towel lined plate until all wedges are breaded.
8. USE enough pure vegetable shortening or peanut oil (or both) to immerse potatoes completely in a deep heavy pot, or add manufacturer's recommended amount of oil to deep-fryer; VERY SLOWLY heat oil in gradual increments oil to 350°F until preheated.
9. FRY potato wedges completely immersed in 350°F fat without overcrowding, in a deep-fryer and fry until crisp golden brown and potatoes are tender within; SEASON with sea salt if desired.
10. SERVE with ketchup and/or ranch dressing and ENJOY!

Reviews

[GingerlyJ]

a bit labor intensive but totally worth it in the end