Kfc Potato Wedges (Copycat) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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 |
Directions:
1. Combine all dry ingredients in mixing bowl.
2. Mix well in separate bowl mix milk and egg. Heat oil to 400 degrees.
3. Dip potato wedges in milk/egg mixture and coat well.
4. Place potato wedges in dry ingredient mix and coat well.
5. Fry until golden brown.
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