In a large bowl, whisk together the milk and egg until well combined. mix

Scrub and clean the potatoes, then cut them into wedges about ¼ – ½ inch thick. prep

Dip the potato wedges into the milk and egg mixture, ensuring they are fully coated. prep

In a large gallon-sized plastic bag, add the flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and poultry seasoning. Close the bag and shake to mix evenly. mix

Place the coated potato wedges, a handful at a time, into the plastic bag. Shake until the wedges are fully coated with the flour mixture. prep

Tap off excess flour from each wedge and place on the prepared sheet pan, ensuring they do not touch. prep

Once the oil reaches 325°F, add the wedges in batches and fry for 5-6 minutes until they are lightly golden. stir them around to fry evenly, checking for tenderness by piercing with a fork. bake

Transfer the fried wedges to a wire rack over a sheet pan to drain. Repeat with the remaining wedges. prep

Add the potato wedges to the oil in batches and fry for 2-3 minutes until they are golden brown and crispy. stir occasionally for even frying. bake

Transfer the crispy wedges back to the wire rack and sprinkle with more salt immediately after draining. finish

Serve immediately and enjoy these crispy, homemade potato wedges. finish