Ingredients

• 3 lbs Russet potatoes
• 2 cups all-purpose flour
• 1½ cups milk
• 1 egg
• 2 tsp salt
• 1 tsp garlic salt
• ½ tsp onion powder
• 1 tbsp ground black pepper
• 1 tsp poultry seasoning (optional)
• Oil for frying

Instructions

1. Prep the Potatoes
   Wash the potatoes thoroughly. Cut them into uniform wedges, no thicker than ⅜ inch at the thickest part.
2. Soak the Wedges
   Place the cut potatoes in a large bowl and cover them with water. Soak for at least 1 hour (overnight is best) to remove excess starch.
3. Make the Egg Wash
   In a small bowl, whisk together the milk and egg until well combined.
4. Prepare the Flour Coating
   In a separate bowl, mix the flour, salt, garlic salt, onion powder, black pepper, and poultry seasoning (if using).
5. Heat the Oil
   Heat oil in a deep fryer or large pot to 350°F (175°C).
6. Coat the Potatoes
   Remove wedges from water and pat dry. Dredge each wedge in the seasoned flour, then dip in the egg wash, and coat once more in the flour mixture.
7. Let the Coating Set
   Place coated wedges on a wire rack over a baking sheet. Let them sit for 5–10 minutes so the coating adheres better when frying.
8. First Fry
   Fry the wedges in batches for 5–6 minutes. Remove and place back on the wire rack to drain.
9. Second Fry (for extra crispiness)
   Return the potatoes to the hot oil for another 3–4 minutes until golden and crispy. Drain again on the wire rack.
10. Serve Hot
    Enjoy your crispy homemade KFC-style wedges right away!  

Nutrition