Step 1: Prepare the Coating

• Set up two bowls. In the first bowl, whisk together the milk and egg until well combined.
• In the second bowl, mix the flour, seasoned salt, black pepper, paprika, and garlic powder. Stir until evenly distributed.

Step 2: Heat the Oil

• Pour shortening or canola oil into a large, heavy-bottomed pot until it reaches about 3 inches deep. Heat the oil to 375°F. Use a thermometer to monitor the temperature—it’s crucial for even frying.

Step 3: Coat the Potatoes

• Working in small batches, remove the potato wedges from the milk mixture using a slotted spoon or tongs. Allow any excess liquid to drip off.
• Toss the wedges in the seasoned flour mixture until thoroughly coated. Shake off excess flour.

Step 4: First Fry

• Carefully lower the coated potato wedges into the hot oil. Fry them in batches for 3-4 minutes, ensuring they don’t overcrowd the pot. At this stage, the wedges will cook through but won’t achieve their final crispiness.
• Use a slotted skimmer to remove the wedges and place them on a wire rack or paper towel-lined plate to drain.

Step 5: Second Fry

• Once all the wedges have been fried once, increase the heat slightly to maintain the oil temperature at 375°F. Fry the wedges a second time for 4-6 minutes or until they’re golden brown and crispy.
• Drain the wedges again and sprinkle with a pinch of extra seasoned salt while they’re still hot for maximum flavor.