Chicken Fried Potato Wedges
Author: Amy | My Name is Snickerdoodle
Serves: 4
- For Potato Wedges:
- 4 Large Baked Potatoes, Chilled*
- 2 Large Eggs
- ½ Cup Milk
- 2 Cups All Purpose Flour
- 2 tsp Lawry's Seasoning Salt or Salt
- 1 tsp Pepper
- 1 tsp Garlic Powder
- 1 tsp Chili Powder
- Oil For Frying
- For Hot Pink Dipping Sauce
- 1 Cup Mayonaise
- ⅓ Cup Ketchup
- 4 TBSP Sriracha Hot Chili Sauce
- For Potatoes:
- Place about 2 inches of oil in a large pot with deep sides and heat over medium high heat.
- In a medium bowl whisk together eggs and milk.
- In a large bowl whisk together flour, seasoning salt, pepper, garlic powder and chili powder.
- Cut each potato in half lengthwise and then each half into thirds or fourths, depending on how big it is.
- Dredge each potato wedge in the flour mixture and shake off excess flour.
- Completely dip the floured wedge into the egg mixture.
- Dip the wedge back into the flour mixture completely coating. Shake off excess flour.
- Place 5-6 wedges at a time into the hot oil and fry for about 2 minutes on each side or until golden brown.
- Drain onto a paper towel lined cookie sheet and sprinkle with a little salt.
- Repeat until all wedges are cooked. Serve hot with dipping sauce.
- For Hot Pink Dipping Sauce:
- Mix all ingredients together in a small bowl.
- Served chilled.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/chicken-fried-potato-wedges/
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