CHICKEN FRIED POTATO WEDGES

Chicken Fried Potato Wedges

Serves: 4
Ingredients
For Potato Wedges:
4 Large Baked Potatoes, Chilled*
2 Large Eggs
½ Cup Milk
2 Cups All Purpose Flour
2 tsp Lawry's Seasoning Salt or Salt
1 tsp Pepper
1 tsp Garlic Powder
1 tsp Chili Powder
Oil For Frying
For Hot Pink Dipping Sauce
1 Cup Mayonaise
⅓ Cup Ketchup 
4 TBSP Sriracha Hot Chili Sauce

For Potatoes:
Place about 2 inches of oil in a large pot with deep sides and heat over medium high heat.
In a medium bowl whisk together eggs and milk.
In a large bowl whisk together flour, seasoning salt, pepper, garlic powder and chili powder.
Cut each potato in half lengthwise and then each half into thirds or fourths, depending on how big it is.
Dredge each potato wedge in the flour mixture and shake off excess flour.
Completely dip the floured wedge into the egg mixture.
Dip the wedge back into the flour mixture completely coating. Shake off excess flour.
Place 5-6 wedges at a time into the hot oil and fry for about 2 minutes on each side or until golden brown.
Drain onto a paper towel lined cookie sheet and sprinkle with a little salt.
Repeat until all wedges are cooked. Serve hot with dipping sauce.
For Hot Pink Dipping Sauce:
Mix all ingredients together in a small bowl.
Served chilled.