Easy Kfc Potato Wedges Recipe – Know the Secret Tips :- Potato wedges made with KFC potatoes that have been lightly coated in a thin layer of KFC chicken flavoring and then double-fried until they are extremely crispy on the outside and fluffy on the inside.
Easy Kfc Potato Wedges Recipe – Know the Secret Tips
Exactly the Right Copycat! Fully and utterly seasoned! My guilty pleasure is KFC Potato Wedges. I can’t help but indulge in them. Even when I don’t have a need for my favorite KFC Original Recipe Chicken, I will sometimes go through the drive-through window only to get these wedges. In addition, each and every child adores them.
I experimented with this recipe by making a half dozen different batches in an effort to determine the appropriate thickness of the batter and the appropriate level of saltiness for the breading. Additionally, MSG is not an element that I would like to have in my home, which is why some adjustments were necessary.
Ingredients
- 2 lb potatoes, cut into wedges
- 1 cup beer, of your choice, (up to 1½ cups), cold
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp MSG
- 1 tsp dried sage
- 1 tsp dried oregano
- ½ tsp ground black pepper
- ½ tsp cayenne pepper
- ½ tsp paprika
- ½ tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp onion powder
- 5 cups vegetable oil, (up to 8 cups)
- water, for blanching
To Serve: - ¼ cup tomato gravy, or dipping sauce of your choice
parsley, for garnish
Instructions
To begin, prepare two large bowls. In the first bowl, combine the milk and egg by whisking them together.
Flour, seasoned salt, black pepper, paprika, and garlic powder should be mixed together separately in the second bowl.
Also see :- Best Marshmallow Treats Recipe (With Chex Mix Ingredients) Recipe – Simples Recipe Ever
Scrub the potatoes thoroughly and then cut them into wedges with a thickness of ¼ inch to ½ inch.
After the potatoes have been chopped, allow them to sit in the milk mixture. Raise the temperature of three inches of shortening to 375 degrees in a big saucepan with a heavy bottom.
Utilizing either a slotted skimmer or tongs, remove a handful of the potatoes from the mixture of milk and potatoes. Add the flour mixture and toss it in. Spend three to four minutes frying in the heated oil.
They should be fried for a second time for four to six minutes, until they are golden brown and crispy, after the initial round of frying has been completed for all of the batches.
Nutrition
- Calories: 189kcal
- Carbohydrates: 37g
- Protein: 6g |
- Fat: 1g
- Cholesterol: 23mg
- Sodium: 1772mg
- Potassium: 619mg
- Fiber: 2g
- Sugar: 2g
- Vitamin A: 110IU
- Vitamin C: 7.6mg
- Calcium: 57mg
- Iron: 2mg
NOTES
It is not difficult to prepare potato wedges in the style of KFC at home. To begin, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). After washing and cutting four large russet potatoes into wedges, you can choose to leave the skin on if you so wish.
To make the seasoning, combine two tablespoons of vegetable oil with one teaspoon of paprika, garlic powder, and onion powder, as well as half a teaspoon of salt and a quarter of a teaspoon of black pepper in a bowl. A baking sheet that has been lined with parchment paper should be used to place the potato wedges after they have been tossed in the spice mixture until they are equally covered.
Bake for thirty to thirty-five minutes, turning once halfway through, until the texture is golden brown and crunchy. First, allow it to somewhat cool down before serving it with the dipping sauce of your choice. Have fun with your own potato wedges that are inspired by KFC!
