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KFC Potato Wedges
Crispy, golden, and perfectly seasoned, these copycat KFC Potato Wedges taste just like the original! Double-fried for crunch, yet soft inside!
EASY CRISPY CRUNCHY POTATO WEDGES
Bring your favorite wedges from KFC right into your own kitchen with these homemade copycat, KFC Potato Wedges! I love these things, they’re perfectly seasoned with a blend of herbs and spices. The texture of these wedges are crispy on the outside, fluffy on the inside, and they’re just as good as the original!
FREQUENTLY ASKED QUESTIONS:
Is double frying really necessary? It sure is. Trust me, they’re both necessary. I use the first fry to cook the potatoes properly so they’re safe to eat and then the second time in the fryer gives them that extra crispy texture. How hot does the oil need to be for frying the wedges? Use a thermometer to check the oil temp. It needs to be between 350–375°F. If the oil gets too low, your wedges will end up greasy and may not fry properly. How do I cut potatoes into wedges? Here’s my quick way to cut up a potato in wedge slices super easily: Wash and peel (if desired).Place potatoes on a stable cutting board.Trim ends.Slice the potato lengthwise into halves, then into quarters (or eighths for large potatoes).Cut each piece into 1–1.5 inch thick wedges.For uniform wedges, try to cut evenly and soak in water before cooking (optional). What other seasonings can I use? You can always adjust the seasonings to your liking. If you like heat, try cayenne pepper. Or go for smoked paprika to add another step of depth, or go simple and add some extra garlic powder. How can I keep the wedges crispy? Once you’ve fried your wedges, remove them from the oil and transfer them to a wire rack to drip the oil, instead of paper towels, to keep the coating nice and crisp. Can I Air Fry these Potato Wedges instead? Yes, you can and it’s super easy. Pop them in the Air Fryer and fry at 400°F for 15–20 minutes. Don’t forget to shake the basket halfway through. I will say that I think oil frying these are the best way to get that crispy texture. Can I bake these in the oven instead? Instead of frying them, place the wedges on a lined baking sheet and bake at 425°F for 30–35 minutes. I suggest flipping halfway through so both sides bake evenly. I don’t think they’ll end up as crispy as oil frying them, but they’ll still be delicious. What else can I add to these wedges? Try adding some cheese. I think shredded cheddar or some parmesan would be great additions to the wedges. You could really go all out and add some shredded cheese and melt it on top, add some bacon, diced scallions, and serve with ranch for dipping. Can I make these ahead of time? Potato wedges taste best fresh, but you can par-fry them once, let them cool, and then finish with the second fry right before serving. How long do these wedges last? I mean, my KFC Potato Wedges tend to disappear the day I make them. If you have leftovers, you can toss them in an airtight container and refrigerate them for up to 2-3 days. You can Air Fry them again to get them crispy again.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
large russet potatoes– You could use Yukon Gold potatoes in place of the russets. Yukon golds will be creamy, russets will be fluffier.
all purpose flour
milk – regular milk is what I used, but if you want even more flavor, go for buttermilk.
large egg
seasoned salt– you can use whatever brand you prefer, but I like Lawry’s seasoning.
paprika, garlic powder, onion powder, poultry seasoning
oil – for frying. I used peanut oil but you can use vegetable oil or canola oil.
HOW TO MAKE KFC POTATO WEDGES:
In a large bowl add ice and cold water and set aside. Slice the potatoes into wedges about 1-inch to 1 ½ -inches thick and add them to the bowl. Note: I leave the skins on the potatoes for the most authentic flavor. Just make sure you scrub your potatoes clean with water.
Allow the potatoes to soak for about 30 minutes. Then remove and drain on paper towels to remove excess water (Note: this process can be skipped but it helps to produce crispy fries.) Next, set out 3 wide and shallow bowls. In the first bowl add in ½ cup all purpose flour. In the second bowl whisk together the milk and the egg.
In the third bowl whisk together the remaining 1 cup all purpose flour, seasoned salt, black pepper, paprika, garlic powder, onion powder and poultry seasoning. First, dredge the potato wedges in the plain flour, then dip it into the egg mixture (allow excess to drip off), then dip it into the seasoned flour mixture and set it aside on a baking tray.
In a large deep skillet or pot, heat about 2 inches of oil to 350/375F degrees. Note: you could also use an oil fryer. It is helpful if you have a hard time maintaining or keeping up with the oil temperature or keeping it consistent.
When oil is ready, add a few potato wedges to the oil and fry for about 4 minutes. You are not frying them until brown, this is just an initial fry that cooks the interior (french fries must be fried twice to get that crispy exterior.) When ready, place them on paper towels to drain any excess grease. Continue frying the remaining potato wedges.
Once they are all fried add them back to the oil (in batches again) and fry a second time for 5 minutes. Set aside to drain while you second fry the other batches. Then enjoy!
CRAVING MORE RECIPES?
KFC Gravy
KFC Mac & Cheese
KFC Cole Slaw
KFC Chocolate Parfaits
KFC Lemon Creme Parfaits
KFC Strawberry Parfaits
Southern Fried Chicken
Print
KFC Potato Wedges
Enjoy your favorite, crispy and tender potato wedges from the comfort of your own home.
Course Side DishCuisine American
Prep Time 20 minutes minutesCook Time 20 minutes minutesTotal Time 40 minutes minutes
Servings 6
Calories 287kcal
Author Brandie Skibinski
Ingredients5 large russet potatoes1 ½ cups all purpose flour (divided use)1 cup milk1 large egg2 Tablespoons seasoned salt (like Lawry’s)1 teaspoon ground black pepper½ teaspoon paprika½ teaspoon garlic powder½ teaspoon onion powder¼ teaspoon poultry seasoningoil, for frying (I use peanut oil)
InstructionsIn a large bowl add ice and cold water and set aside.Slice 5 large russet potatoes into wedges about 1-inch to 1 ½ -inches thick and add them to the bowl. Note: I leave the skins on the potatoes for the most authentic flavor. Just make sure you scrub your potatoes clean with water.Allow the potatoes to soak for about 30 minutes. Then remove and drain on paper towels to remove excess water (Note: this process can be skipped but it helps to produce crispy fries.)Next, set out 3 wide and shallow bowls.In the first bowl add in ½ cup all purpose flour.In the second bowl whisk together 1 cup milk and 1 large egg.In the third bowl whisk together the remaining 1 cup all purpose flour, 2 Tablespoons seasoned salt, 1 teaspoon ground black pepper, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, ½ teaspoon onion powder and ¼ teaspoon poultry seasoning. First, dredge the potato wedges in the plain flour, then dip it into the egg mixture (allow excess to drip off), then dip it into the seasoned flour mixture and set it aside on a baking tray. In a large deep skillet or pot, heat about 2 inches of oil to 350/375F degrees. Note: you could also use an oil fryer. It is helpful if you have a hard time maintaining or keeping up with the oil temperature or keeping it consistent.When oil is ready, add a few potato wedges to the oil and fry for about 4 minutes. You are not frying them until brown, this is just an initial fry that cooks the interior (french fries must be fried twice to get that crispy exterior.)When ready, place them on paper towels to drain any excess grease.Continue frying the remaining potato wedges.Once they are all fried add them back to the oil (in batches again) and fry a second time for 5 minutes.Set aside to drain while you second fry the other batches.Then enjoy!
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
This recipe makes between 4-6 servings.
NutritionCalories: 287kcal | Carbohydrates: 59g | Protein: 9g | Fat: 2g | Sodium: 2364mg | Fiber: 3g | Sugar: 3g
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