Kfc Potato Wedges Food

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KFC POTATO WEDGES (COPYCAT)



KFC Potato Wedges (Copycat) image

My copycat recipe for KFC's seasoned fried potato wedges. This recipe requires 1/2 level cup Recipe #453973.

Provided by The Spice Guru

Categories     Potato

Time 4h20m

Yield 1 potato per serving, 4-6 serving(s)

Number Of Ingredients 7

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

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!

Nutrition Facts : Calories 322.2, Fat 0.7, SaturatedFat 0.1, Sodium 1432.2, Carbohydrate 69.6, Fiber 3.9, Sugar 1.1, Protein 8.5

KFC POTATO WEDGES



KFC Potato Wedges image

The Colonel was in the kitchen one day and had an idea what to do with the potatoes that he had and he came up with the Potato Wedges. The used to be made fresh but due to the invention of the frozen fry they are sent to the stores frozen and ready to cook.

Provided by JustaQT

Categories     Vegetable

Time 13m

Yield 4-6 serving(s)

Number Of Ingredients 10

shortening (for frying)
5 baking potatoes, cut into wedges
1 cup milk
1 egg
1 cup flour
2 tablespoons salt
1 teaspoon pepper
1/2 teaspoon msg
1/4 teaspoon paprika
1 dash garlic powder

Steps:

  • Preheat shortening to 375°F.
  • Cut the potatoes into 16 to 18 equal size wedges.
  • Mix the egg and milk till well blended in a big bowl.
  • Mix the dry ingredients into a large bowl.
  • Put some potatoes in the milk and egg then into the flour mixture till well coated.
  • Fry in fryer for 3 minutes, remove from the oil and allow them to sit for one minute and then cook them again for 5 minutes or until cooked.
  • It may take up to 6 minutes.

HOMEMADE KFC POTATO WEDGES



Homemade KFC Potato Wedges image

Recreate the KFC potato wedges at home.

Provided by Stephanie Manley

Categories     Side Dish

Time 25m

Number Of Ingredients 10

3 pounds Russet potatoes
2 cups all-purpose flour
1 1/2 cup milk
1 egg
2 teaspoons salt
1 teaspoon garlic salt
1/2 teaspoon onion powder
1 tablespoon ground black pepper
1 teaspoon poultry seasoning (optional)
oil for frying

Steps:

  • Wash potatoes well, and cut into small wedges. The wedges should be no larger than 3/8 of an inch thick at the outside of the potato. Ideally, the potato wedges should be cut as uniformly as possible.
  • Place the potato wedges in a large bowl and add enough water to cover the potatoes. Allow the potatoes to soak for at least 1 hour (best overnight).
  • Combine milk and egg in a small bowl. Whisk together to mix the egg fully into the milk.
  • In another bowl, combine flour, salt, garlic salt, onion powder, black pepper, and poultry seasoning.
  • Heat oil to 350 degrees.
  • Dredge the potatoes in the flour, then dip into the egg wash, and then back into the flour.
  • Place the breaded potatoes on a wire rack on top of a baking sheet to allow them to dry. The coating will set up and stay on the potatoes better if allowed to set for 5 to 10 minutes before frying
  • Fry potatoes in batches for 5 to 6 minutes, remove and place on a wire rack to drain.
  • After the first cooking time, place each batch of potatoes back into the oil for another 3 to 4 minutes. This second cooking will result in potatoes with a very crisp outer coating. When removed for the second time drain on the wire rack, and then serve immediately.

Nutrition Facts : Calories 404 kcal, Carbohydrate 57 g, Protein 9 g, Fat 16 g, SaturatedFat 12 g, Cholesterol 25 mg, Sodium 908 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

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