Coog's Finest Gourmet Fried Potato Wedges
INGREDIENTS:
1 Egg
1/2 cup of Multi-Purpose Flour
1/2 cup of Coog's Finest Chicken Seasoning
1.Blend 1/2 cup of multipurpose flour to 1/2 cup of Coog's Finest Chicken Seasoning Coating Mix.
2.Thoroughly wash and rinse a medium to large Baking Potato in luke warm water.
3.Cut the potato length wise once down the middle make two halves. Repeat as needed to make the wedges. When potato wedges are cut up, dip in egg wash and shake off excess.
4.Once the wedges are coated in the egg wash, place the wedges in the 50:50 ratio of Coog's Finest Chicken Seasoning to Multi-Purpose Flour Blend into a bowl or plastic bag.
5.Roll or shake the wedges in the blend until evenly coated.
6.Heat one inch of vegetable oil in skillet, to medium heat on stove top or between 300 F-350 F in deep fryer.
7.Once oil is heated, gently place potato wedges in skillet, turning every 5 min to new side for 15-20 minutes or until wedges are golden brown.
1 Egg
1/2 cup of Multi-Purpose Flour
1/2 cup of Coog's Finest Chicken Seasoning
1.Blend 1/2 cup of multipurpose flour to 1/2 cup of Coog's Finest Chicken Seasoning Coating Mix.
2.Thoroughly wash and rinse a medium to large Baking Potato in luke warm water.
3.Cut the potato length wise once down the middle make two halves. Repeat as needed to make the wedges. When potato wedges are cut up, dip in egg wash and shake off excess.
4.Once the wedges are coated in the egg wash, place the wedges in the 50:50 ratio of Coog's Finest Chicken Seasoning to Multi-Purpose Flour Blend into a bowl or plastic bag.
5.Roll or shake the wedges in the blend until evenly coated.
6.Heat one inch of vegetable oil in skillet, to medium heat on stove top or between 300 F-350 F in deep fryer.
7.Once oil is heated, gently place potato wedges in skillet, turning every 5 min to new side for 15-20 minutes or until wedges are golden brown.
0 Comments:
Post a Comment
<< Home