Kfc Copycat Potato Wedges Air Fryer Method Food

KFC COPYCAT POTATO WEDGES (AIR FRYER METHOD)

Steps:

• Wash and dry Russet potatoes. Cut into wedges, set aside.
• Whisk egg and milk in a large bowl. Toss russet potatoes in egg mixture until potatoes are fully covered. Set aside.
• Combine flour, seasoned salt, paprika, garlic powder, and black pepper in a medium sized bowl.
• Take a russet potato wedge out of the egg mixture and place it in the flour mixture, coating all sides. Shake off any excess flour. Place wedge on the bottom of a greased Air Fryer basket.
• Repeat with the remaining wedges, making sure the wedges are in a single layer on the bottom of the basket.
• Spray the wedges with oil, covering any flour spots.
• Close the Air Fryer basket and cook the wedges on 360 degrees Fahrenheit for 11 minutes. Open basket, spray any flour spots that you see on the wedges, then flip the wedges. Spray this side of the wedges. Close the Air Fryer basket and cook for 11 more minutes.
• Serve wedges with ketchup and enjoy :)

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!