Kfc Potato Wedges Food

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

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

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

Ingredients

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.

KFC POTATO WEDGES (COPYCAT)

Kfc Potato Wedges (Copycat) image

I copied this recipe from another website. I finally tried this recipe. I left the skin on (used Russet potatoes). It had a wonderful thin, crispy coating. The taste was ok but a little bland...maybe because I omitted the msg. I'll try again later with more spices or an msg substitute if one is available.

Provided by marisk

Categories Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

12 small potatoes
2 tablespoons msg
2 tablespoons onion powder
4 cups all-purpose flour
2 tablespoons salt
2 tablespoons cayenne pepper
2 teaspoons black pepper
2 tablespoons oregano flakes
8 chicken bouillon cubes, crushed
4 large eggs
8 tablespoons milk

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.

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