Kentucky Fried Chicken Potato Wedges

Ingredients

11 secret herbs and spices

• 5 teaspoons ground tellicherry peppercorns
• 1/4 teaspoon ground california bay leaf
• 1/4 teaspoon ground celery seed
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground jamaica ginger
• 1/4 teaspoon ground dried lemon peel
• 1/4 teaspoon ground mace
• 1/4 teaspoon ground red chili pepper (including seeds)
• 1/4 teaspoon ground sage
• 1/4 teaspoon ground savory
• 1/4 teaspoon ground bourbon-madagascar vanilla bean

POTATOES

• 4-6 medium potatoes

PRE-DREDGING

• 1 cup pre-sifted all-purpose flour

COATING

• 1 cup cream or half-and-half or milk
• 1 large beaten egg

BREADING

• 1 cup pre-sifted all-purpose flour
• 1 tablespoon Accent seasoning (recommended KFC flavor booster)
• 2 3/4 teaspoons fine flake sea salt (or 2 teaspoons plain popcorn salt)
• 1/4 teaspoon superfine sugar
• 1/16 teaspoon garlic powder (recommended KFC flavorant)

RECOMMENDED DEEP-FRYING OIL

• 2-3 quarts pure canola oil

Directions

1. 1

   SELECT as many premium medium-sized, blemish-free russett potatoes needed (1 potato = 1 serving); lightly scrub skins and rinse under running water.

2. 2

   CUT potatoes in half lengthwise, then cut each half into 3 wedges, yielding 6 potato wedges per potato (if you are using larger potatoes, you can cut each potato into 8 wedges).

3. 3

   SOAK potatoes for several hours or overnight in refrigerator if desired, in water salted with sea salt; when ready to fry potatoes, preheat deep-fryer to 350°F.

4. 4

   ADD breading ingredients to a food processor (1 cup pre-sifted all-purpose flour, 3 teaspoons Accent seasoning, 3/4 teaspoons fine flake sea salt (or 2 teaspoons plain popcorn salt), 1/4 teaspoon superfine sugar, 1/16 teaspoon garlic powder); process for a few seconds.

5. 5

   BORROW 2 tablespoons from breading mixture and add to a spice mill or clean coffee grinder, along with pre-ground and pre-measured SECRET HERBS AND SPICES, EXCEPT GROUND TELLICHERRY PEPPER: (1/4 teaspoon ground California bay leaf, 1/4 teaspoon ground celery seed, 1/4 teaspoon ground coriander, 1/4 teaspoon ground Jamaica ginger, 1/4 teaspoon ground dried lemon peel, 1/4 teaspoon ground mace, 1/4 teaspoon ground red chili pepper, 1/4 teaspoon ground sage, 1/4 teaspoon ground savory, 1/4 teaspoon ground Bourbon-Madagascar vanilla bean); grind ingredients for at least 30 seconds, until all is completely powderized; pour powderized mixture into a food processor.

6. 6

   PROCESS ingredients in food processor for at least 30 seconds; add 5 TEASPOONS GROUND TELLICHERRY PEPPER; process for 30 seconds.

7. 7

   ROLL or sprinkle damp potato wedges thoroughly in 1 cup cake flour PRE-DREDGING; place potato wedges on a paper towel-lined plate.

8. 8

   DIP potato wedges evenly in egg and cream COATING in a medium bowl.

9. 9

   PLACE potato wedges (a few at a time) into BREADING container or large ziplock bag; seal firmly and shake potato wedges in all motions to thoroughly coat; place coated pieces on paper-towel lined plate until all wedges are breaded.

10. 10

    FRY potato wedges completely immersed in 350° F fat without overcrowding, in a deep-fryer and fry until crisp golden brown and potatoes are tender within. Lightly season with fine flake sea salt or seasoning salt if desired; serve with ketchup and/or ranch dressing.