MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Homemade KFC Potato Wedges
Categories: Potatoes, Dairy, Herbs
Yield: 8 Servings
3 lb Russet potatoes
2 c A-P flour
1 1/2 c Milk
1 lg Egg
2 ts Salt
1 ts Garlic salt
1/2 ts Onion powder
1 tb Ground black pepper
1 ts Poultry seasoning
- (optional)
Oil; for frying
Wash potatoes well, and cut into small wedges. The wedges should be
no larger than 3/8" thick at the outside of the potato. Ideally,
the potato wedges should be cut as uniformly as possible.
Place the potato wedges in a large bowl and add enough water to
cover the potatoes. Allow the potatoes to soak for at least 1 hour,
best overnight.
Combine milk and egg in a small bowl. Whisk together to mix the egg
fully into the milk.
In another bowl, combine flour, salt, garlic salt, onion powder,
black pepper, and poultry seasoning.
Heat oil to 350°F/175°C.
Dredge the potatoes in the flour, then dip into the egg wash, and
then back into the flour.
Place the breaded potatoes on a wire rack on top of a baking sheet
to allow them to dry. The coating will set up and stay on the
potatoes better if allowed to set for 5 to 10 minutes before
frying.
Fry potatoes in batches for 5 to 6 minutes, remove and place on a
wire rack to drain.
After the first cooking time, place each batch of potatoes back
into the oil for another 3 to 4 minutes. This second cooking will
result in potatoes with a very crisp outer coating. When removed
for the second time drain on the wire rack, and then serve
immediately.
Recipe by Stephanie Manley
Recipe FROM:
https://copykat.com
Uncle Dirty Dave's Archives
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