Set up two large bowls and in the first one whisk the milk and egg together. Pour oil in skillet and turn heat to about medium high. In the second bowl combine the flour, seasoned salt, black pepper, paprika, garlic powder. Scrub clean the potatoes and slice into ¼ inch to ½ inch thick wedges.
Once cut let the potatoes sit in the milk mixture.

Take a handful of the potatoes out of the milk mixture with a slotted skimmer or tongs. Toss in the flour mixture. To test if oil is hot: spray a little water into the oil, if it bubbles you are good. Fry in the hot oil for 3-4 minutes. Once all the batches are done with the first round of frying, fry them a second time for 4-6 minutes until golden brown and crispy.