K F C Potato Wedges (Copycat) |
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Prep Time: 240 Minutes Cook Time: 20 Minutes |
Ready In: 260 Minutes Servings: 4 |
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My copycat recipe for KFC's seasoned fried potato wedges. This recipe requires 1/2 level cup Bulk KFC Original Recipe Seasoning (Copycat). Ingredients:
4 -6 small unpeeled white potatoes or 4 -6 small russet potatoes |
4 cups cold water |
2 teaspoons salt |
2 teaspoons accent seasoning (recommended flavor enhancer) |
2 cups pre-sifted all-purpose flour |
1/2 cup seasoning (bulk kfc original recipe seasoning (copycat)) |
pure vegetable shortening or vegetable oil |
Directions:
1. RESERVE 1/2 level cup of prepared Bulk KFC Original Recipe Seasoning (Copycat) (without added flour).
2. SELECT as many premium small-sized, blemish-free white or russet potatoes needed (1 potato = 1 serving); SCRUB skins and rinse.
3. 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).
4. 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).
5. MEASURE 2 cups all-purpose flour with the 1/2 cup Bulk KFC Original Recipe Seasoning (Copycat) into a large sealable container, such as a GLAD food storage container or a Ziploc bag; SHAKE container and mix well.
6. REMOVE a few wedges from brine using tongs; PLACE wedges (a few at a time) into SEASONED FLOUR container.
7. 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.
8. 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.
9. 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.
10. SERVE with ketchup and/or ranch dressing and ENJOY!
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