Kfc Potato Wedges (Copycat) - cooking recipe

Ingredients

POTATOES
4 -6 small unpeeled white potatoes or 4 -6 small russet potatoes
BRINE
4 cups cold water
2 teaspoons salt
2 teaspoons Accent seasoning (recommended flavor enhancer)
SEASONED FLOUR
2 cups pre-sifted all-purpose flour
1/2 cup seasoning (Bulk KFC Original Recipe Seasoning (Copycat))
RECOMMENDED FRYING OIL (I USE PEANUT OIL)
pure vegetable shortening or vegetable oil

Preparation

RESERVE 1/2 level cup of prepared Recipe #453973 (without added flour).
SELECT as many premium small-sized, blemish-free white or russet potatoes needed (1 potato = 1 serving); SCRUB skins and rinse.
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).
SOAK potatoes refrigerated for several hours or overnight in BRINE mixture (4 cups cold water, 2 teaspoons salt, 2 teaspoons Accent seasoning (recommended flavor enhancer).
MEASURE 2 cups all-purpose flour with the 1/2 cup Recipe #453973 into a large sealable container, such as a GLAD food storage container or a Ziploc bag; SHAKE container and mix well.
REMOVE a few wedges from brine using tongs; PLACE wedges (a few at a time) into SEASONED FLOUR container.
SEAL firmly and shake potato wedges in all motions to thoroughly coat; PLACE coated pieces on a paper-towel lined plate until all wedges are breaded; ALLOW potatoes to rest a few minutes, to absorb breading.
USE enough pure vegetable shortening or peanut oil (or both) to immerse potatoes completely in a deep heavy pot, or add manufacturer's recommended amount of oil to deep-fryer; VERY SLOWLY heat oil in gradual increments oil to 350\u00b0F until preheated.
FRY potato wedges completely immersed in 350\u00b0F fat without overcrowding, in a deep-fryer and fry until crisp golden brown and potatoes are tender within; SEASON with sea salt if desired.
SERVE with ketchup and/or ranch dressing and ENJOY!