Start by washing your potatoes thoroughly. Scrub them under running water to remove any dirt and debris. We want to keep the skin on for maximum flavor; this is where the crunch happens!

Slice each potato into thick wedges. Aim for about 8 wedges per potato. This thickness is essential; it ensures the insides remain fluffy while the outsides crisp up nicely.

To achieve a crunchier texture, soak the potato wedges in water for about 30 minutes. This step removes excess starch, helping make them extra crispy later.

In a mixing bowl, combine flour, smoked paprika, onion powder, garlic, thyme, black pepper, and flavored salt mix. Whisk the ingredients together until they are evenly blended. In a separate bowl, whisk the egg and milk until well combined.

Drain the potatoes and pat them dry with a clean kitchen towel. This prevents any moisture from ruining the battering process.

Dip each wedge into the milk-egg mixture first. Then, roll it in the flour mixture until well-coated. Shake off any excess flour.

In a large pot, fill it with vegetable shortening and heat it to 350°F (175°C). You want the oil hot enough to fry the wedges, but not so hot that they burn. A little test: drop a tiny piece of batter in the oil; if it sizzles, you're good to go!

Carefully place the coated wedges in the hot oil. Fry them in batches, ensuring not to overcrowd the pot. Fry for about 4-5 minutes or until they turn golden brown. You may need to flip them halfway through for even cooking.

Once they are crispy and golden, pull them out using a slotted spoon. Place them on paper towels to absorb excess oil. While they are still hot, sprinkle some additional flavored salt on top for enhanced taste.

Serve your beautifully crispy KFC Potato Wedges hot. Enjoy them with your choice of dipping sauce. You won’t regret it!