KFC potato wedges are crispy on the outside and soft on the interior fried potato wedges.
The wedges are dipped in a mixture of milk and eggs. This gives them a deep, velvety texture. After that, they’re dusted in seasoned flour.
You could wonder why I’m shortening. We use shortening because it gives them a crisp, restaurant-like flavour.
If you want, you can fry with oil. The shortening, on the other hand, is restaurant-approved. The recipe is easy to follow and only takes around half an hour to prepare.