KFC Potato Wedges

Combine the MSG, onion powder, flour, salt, cayenne, black pepper, oregano, and crushed bouillon cubes in a bowl and mix well.

In another bowl, whisk together the egg and milk until combined.

Cut the potatoes into wedges.

Heat 1-inch of oil in a deep skillet to 400 degrees F (you can also use a deep fryer).

Dip the potato wedges first into the egg coating, turning to coat it on all sides. Let any excess egg mixture drip off. Next, dredge the potato wedges in the spice mixture, coating well and shaking off any excess.

Add the potato wedges to the hot oil (in batches as needed) and fry until golden brown, turning the wedges so they brown on all sides.

Remove the potato wedges from the hot oil with a slotted spoon or tongs and let drain on paper toweling. Serve the seasoned potato wedges hot.