KFC Potato Wedges

Ingredients:

• 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

Instructions:

1. 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. Cut as uniformly as possible.
2. Place the potato wedges in a large bowl and add enough water to cover the potatoes. Soak for at least 1 hour, preferably overnight.
3. Combine milk and egg in a small bowl. Whisk together to mix the egg fully into the milk.
4. In another bowl, combine flour, salt, garlic salt, onion powder, black pepper, and poultry seasoning.
5. Heat oil to 350 degrees Fahrenheit.
6. Dredge the potatoes in the flour mixture, then dip into the egg wash, and then back into the flour mixture.
7. Place the breaded potatoes on a wire rack on top of a baking sheet to allow them to dry. Let the coating set for 5 to 10 minutes before frying.
8. Fry potatoes in batches for 5 to 6 minutes, then remove and place on a wire rack to drain.
9. 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 a very crisp outer coating. Drain on the wire rack, then serve immediately.

Enjoy!