Copycat KFC Potato Wedges
These copycat KFC potato wedges could easily be the most dangerous side dish ever made. There’s no way you could make too many of these
Servings 8
Calories 287kcal
Equipment
Ingredients
- 3 pounds Russet potatoes rinsed, patted dry
- 1 ½ cup whole milk
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon garlic salt
- ½ teaspoon onion powder
- 1 tablespoon freshly ground black pepper
- 1 teaspoon poultry seasoning optional, but recommended
- vegetable oil for frying
Instructions
- In a small bowl or pie plate whisk together the milk and egg.
- In another small bowl or pie plate, whisk together the flour, salt, garlic salt, onion powder, pepper and poultry seasoning, if using.
- Cut the potatoes into wedges. You want the wedges to be thin and uniform. Try to cut them so they are 3/8" in thickness at the center.
- Lay a wire rack on top of a large baking sheet.
- Working in small batches, dip the potatoes first into the flour mixture, then into the milk mixture, and back into the flour again.
- Transfer to the wire rack.
- After all of the potatoes have been dredged let them dry for at least 10 minutes.
- Meanwhile, heat oil to 350 F.
- Working in batches, fry the potatoes for 5-6 minutes. They will not be quite done or golden brown.
- Transfer to a wire rack to drain.
- Once all of the potatoes have been fried the first time, fry them again, but this time for 3-4 minutes or until golden brown and crunch delicious.
- Transfer to a rack to drain and cool slightly.
Notes
Serve with plenty of ketchup.
Nutrition
Calories: 287kcal | Carbohydrates: 57g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 909mg | Potassium: 823mg | Fiber: 3g | Sugar: 3g | Vitamin A: 118IU | Vitamin C: 10mg | Calcium: 87mg | Iron: 3mg