Kfc Potato Wedges Copycat Recipes

HOMEMADE KFC POTATO WEDGES

Steps:

• Wash potatoes well, and cut into small wedges. The wedges should be no larger than 3/8 of an inch 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 degrees.
• 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.

KFC POTATO WEDGES (COPYCAT)

Steps:

• Combine all dry ingredients in mixing bowl.
• Mix well in separate bowl mix milk and egg. Heat oil to 400 degrees.
• Dip potato wedges in milk/egg mixture and coat well.
• Place potato wedges in dry ingredient mix and coat well.
• Fry until golden brown.

KFC POTATO WEDGES (COPYCAT)

Steps:

• RESERVE 1/2 level cup of prepared Recipe #453973 (without added flour).
• SELECT as many premium small-sized, blemish-free white or russet potatoes needed (1 potato = 1 serving); SCRUB skins and rinse.
• 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).
• 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).
• MEASURE 2 cups all-purpose flour with the 1/2 cup Recipe #453973 into a large sealable container, such as a GLAD food storage container or a Ziploc bag; SHAKE container and mix well.
• REMOVE a few wedges from brine using tongs; PLACE wedges (a few at a time) into SEASONED FLOUR container.
• 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; ALLOW potatoes to rest a few minutes, to absorb breading.
• 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.
• 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.
• SERVE with ketchup and/or ranch dressing and ENJOY!