These fried potato wedges taste just like fried chicken but without the actual chicken. Served with a slightly hot sriracha mayo dip is the perfect treat for any occasion. The flavors are perfectly balanced and have a crispy texture.
What are Chicken fried potato wedges?
These are baked potatoes cut into wedges and coated in a flour and egg wash mixture, then fried. The wedges flavored with salt, chili powder, and garlic powder enhance the taste.
Did you know that potatoes are among the four largest food crops?
This recipe doesn’t use the actual chicken but instead baked potatoes. These wedges taste like chicken with a soft center and a crust just like that of fried chicken. The secret to getting a crispy crust is egg wash and flour for coating before frying.
The first set of persons to cultivate potatoes were the Inca Indians in Peru around 8000 to 5000 BC. History dates back to the 1600s in Belgium when villagers would fry fish as their source of food but, during the winter season, the waters would freeze up, forcing them to find other sources of food. The villagers turned to root plants like potatoes and prepared them the same way they did the fish, and so the frying of potatoes began there. Today they are sliced into wedges, batons, and other shapes and fried. Some are known as seasoned fries, french fries, cheesy fries, spicy wedges, etc.
On what occasion are they served?
These Potato wedges are perfect for cocktail functions and parties. They are great for appetizer options on any mention. Most are bite-size and would be a portion of suitable finger food for various occasions.
What pairs well with it?
A spicy sriracha mayo dipping sauce pairs well with these potato wedges for starters. Pair them with any dipping sauce that you like, from something sweet to spicy or even tangy.
How do the main ingredients work?
Eggs work as a wash and coating for the wedges. It aids in getting the wedges crispy.
The flour helps to hold the seasoning and egg mixture together.
Milk mixes with the egg for a better coating of the wedges.
The garlic, chili, salt, and pepper add flavor to the wedges.
How is it done?
A combination of mayonnaise, ketchup, and sriracha chili sauce mixed to create a dipping sauce for the wedges. Chill in the refrigerator for later use.
Four large potatoes baked for approximately 20 minutes, cut into wedges, and chilled in the refrigerator.
Mix the egg with the milk in a small bowl for your egg wash.
In another small bowl, mix the flour, salt, pepper, garlic, and chili powder.
With chilled wedges, coat them in the flour mixture and then in the egg mixture and a second time in the flour mixture and deep fry them for 3 minutes until they are golden brown. Drain on a baking sheet with a paper towel to rid the excess oil. Serve with the chilled sriracha mayo dipping sauce and enjoy.
Why should you make these wedges?
Eating potatoes is a good source of vitamins, minerals, and antioxidants. They are known to help regulate blood sugar levels, reduce heart disease, and helps with immunity. Fry them in some coconut oil or extra virgin olive oil for a healthy choice.
Sriracha is a hot chili sauce made from a paste of chili peppers, sugar, garlic, vinegar, and salt. It is available in most grocery stores around the world and mostly pair with Asian cuisines.
Question and answer
Question why is it called chicken fried when there is no chicken in the recipe?
Answer the process is like frying chicken. The coating is the same as with fried crispy chicken.
Remember, this recipe is a good substitute for chicken tenders, and the ingredients in making them are easily accessible. They taste great with any dipping sauce but give them a try with the sriracha mayo. Try them and tell us your feedback on these fancy fried potato wedges.
- 2 cups all-purpose flour
- 4 baked Irish potatoes
- 2 eggs
- 2tsp salt
- 1 tsp chili powder
- 1tsp garlic powder
- 1tsp grounded pepper
- Oil for frying the potatoes
- 1/2 cup milk
- Dipping sauce
- 4 tbsp Sriracha sauce
- 1 cup mayonnaise
- 1/3 cup ketchup
- Wash the whole potatoes and season with salt and pepper and a little oil and bake for 20 mins.
- Cut the potatoes into 4 wedges depending on how big the potatoes are.
- Chill in the fridge for approximately 15 mins to cool completely. Potatoes should not be too soft. They should be cooked but firm enough to handle after cooling them.
- In a deep pot, add the oil about 2 1/2 inches up.
- Heat the oil and in a small bowl, whisk the eggs and milk.
- In another bowl, whisk the flour, salt, pepper, garlic powder, and chili powder.
- Put each potato wedge in the flour mixture and dust off the excess.
- Place the wedges completely into the egg mixture and dip back into the flour a second time.
- Place the wedges in the hot oil and fry for about 3 mins until they are golden brown.
- Drain them on a lined baking tray with a paper towel to catch the excess oil.
- Repeat the process until all the wedges are fried.
- For making the sauce, add all the ingredients to a small bowl and mix until incorporated.
- Serve the dipping sauce chilled with hot wedges.