wilkes

try this. really good. HOLLY TATERS MIX TOGETHER -- 1/4 CUP PARMESEAN CHEESE--1/4 CUP FLOUR--1 TSP FRIED CHICKEN SEASONING-- 3/4 TSP. SALT--3/4 TSP BLACK PEPPER. CUT 6 LARGE POTATOES IN WEDGES. SHAKE IN MIXTURE IN BAG. PLACE IN A PAN. POUR 1 STICK BUTTER (MELTED) OVER POTATOES. BAKE 1/2 HOUR AT 400.

Thank you whitehawk. I will try that technique.

DaddyP, A trick I use for such things as fish, chicken, fried green tomatoes, okra, squash, etc., is to place the cooked items on a cookie sheet after the breading process and then put into the freezer for a while. I then take what I need for each frying and place in hot oil in deep, heavy bottomed skillet. Try to not turn but one time and use a heavy duty tong.

Also, I mix a whole egg and buttermilk, whipped well, and dip each item in this before rolling in breading mix. You may also wish to try using crushed corn flakes or panko crumbs with your mix.

Anyway, this works for me.

My problem with the breading come of chicken and pork chops always happens in a frying pan. I guess I need to try a deep fryer or just use more oil.

Potatoes and batter are both chilled. Potatos are then coated with the batter and then they quickly pass over a conveyor belt and are dropped into hot oil, then quickly removed after about 45 seconds. They are then flash frozen, returned to a conveyor belt and are then packaged. I saw this on the Discovery Channel on one of their Modern Miracles programs. They do the french fries the same way.

well i dont know about the potatoe wedges but wat i do to my chicken is i run some water in the sink and put my chicken in the then i get a bad that i can zip and put flour in it .. then as soon as u take it out of the water put it in the bag of flour zip and shake and put it in ur deep fryer .... and mine always turns out really good

It's funny you say that. I can never get it to stay on chicken or pork chops either when I fry them. The breading comes right off.

Can somebody give me a recipe for tater wedges like you get at Walmart , KFC, are these deep fried or baked. If they are deep fried how do you keep the breadin' on the potatoe? I can't even get it to stay on my chicken. What's the trick?