KFC Potato Wedges (Copycat)

"My copycat recipe for KFC's seasoned fried potato wedges. This recipe requires 1/2 level cup Recipe #453973."
 
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photo by The Spice Guru photo by The Spice Guru
photo by The Spice Guru
Ready In:
4hrs 20mins
Ingredients:
7
Yields:
1 potato per serving
Serves:
4-6
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ingredients

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directions

  • 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!

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Reviews

  1. a bit labor intensive but totally worth it in the end
     
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RECIPE SUBMITTED BY

Mathematician... Metaphysician... Magician in a test kitchen
 
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