In a large bowl, combine the flour, paprika, garlic powder, onion powder, dried thyme, salt, and black pepper. Mix well to create the seasoned flour mixture.Dip each potato wedge into the beaten eggs, ensuring it is coated evenly.
Roll the egg-coated potato wedge in the seasoned flour mixture, pressing gently to adhere the flour mixture to all sides of the wedge. Repeat with the remaining potato wedges.
Heat vegetable oil in a large skillet or deep fryer to a temperature of 350°F (175°C).Carefully place the coated potato wedges into the hot oil, working in batches if necessary to avoid overcrowding the pan.
Fry the potato wedges for about 4-5 minutes per side, or until they turn golden brown and crispy. Adjust the cooking time as needed, depending on the thickness of the wedges.
Once fried, remove the potato wedges from the oil using a slotted spoon or tongs and transfer them to a paper towel-lined plate to drain any excess oil.Optional: While the potato wedges are still hot, sprinkle them with grated Parmesan cheese and chopped parsley for added flavor and presentation.
Repeat the frying process with the remaining potato wedges until they are all cooked.Serve the chicken fried potato wedges hot as a side dish or a snack. They are delicious on their own or served with your favorite dipping sauces.