Ingredients

• 4 cups vegetable oil for frying
• 5 small russet potatoes
• 1 cup all-purpose flour
• 2 teaspoons chili powder
• 2 teaspoons chicken bouillon granules
• 2 teaspoons paprika
• 1 teaspoon ground black pepper
• 1 teaspoon ground cayenne pepper
• 1 cup milk

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Slice potatoes into 16 wedges.
3. 3 Combine flour, chili powder, chicken bouillon, paprika, black pepper, and cayenne in a 1-gallon resealable plastic bag.
4. 4 Dip potato wedges in milk, then shake them in the flour mixture. Fry in the hot oil until golden brown, 5 to 6 minutes per batch. Let drain on paper towels.

Nutrition per serving