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Homemade KFC-Style Potato Wedges

Craving those crispy, golden KFC potato wedges?

You don’t have to wait for takeout to enjoy them!

With this easy copycat recipe, you can recreate the legendary crunch and flavor right at home.

These potato wedges are double-battered and double-fried to perfection, giving you that irresistible crispy exterior and fluffy interior.

Best of all, you can enjoy them hot and fresh, just like the ones you loved—only better!

For Potato Wedges

• Russet Potatoes – 3 pounds, cut into wedges. These potatoes are perfect for frying because they hold their shape and texture well.
• All-Purpose Flour – 2 cups, used for coating the wedges and creating that crispy, golden crust.
• Milk – 1 1/2 cups, combined with egg to create an egg wash for the coating.
• Egg – 1 large, combined with milk to create the egg wash for dipping.
• Salt – 2 teaspoons, for seasoning the coating and bringing out the flavors.
• Garlic Salt – 1 teaspoon, for an extra layer of savory flavor.
• Onion Powder – 1/2 teaspoon, to add a mild, sweet onion flavor.
• Ground Black Pepper – 1 tablespoon, for seasoning and a little heat.
• Poultry Seasoning (optional) – 1 teaspoon, to add a warm, herby note to the coating.
• Vegetable Oil – for frying, used to crisp up the wedges to golden perfection.

For Frying

• Heat oil to 350°F for the first fry and 375°F for the second fry, ensuring the perfect crispy texture.

Homemade KFC-Style Potato Wedges Recipe

Craving the crispy, golden potato wedges you loved at KFC? Now you can recreate them at home with this simple yet foolproof recipe!

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Course: Main Course

Cuisine: American

Keyword: Homemade KFC-Style Potato Wedges Recipe

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 8

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Ingredients:

• 3 pounds Russet potatoes
• 2 cups all-purpose flour
• 1 1/2 cups milk
• 1 large egg
• 2 teaspoons salt
• 1 teaspoon garlic salt
• 1/2 teaspoon onion powder
• 1 tablespoon ground black pepper
• 1 teaspoon poultry seasoning (optional)
• Oil for frying

 

Instructions:

1. Prepare Potatoes:
   • Wash the potatoes thoroughly and cut them into wedges.
   • Aim for wedges no larger than 3/8 inch thick at the outside. Try to make the wedges as uniform as possible for even cooking.
2. Soak Potatoes:
   • Place the cut potato wedges in a large bowl and cover them with water.
   • Let them soak for at least 1 hour, or preferably overnight, to help remove excess starch and make them crispier.
3. Prepare Egg Wash:
   • In a small bowl, whisk together the milk and egg until fully combined.
4. Prepare Dry Mix:
   • In another bowl, mix the flour, salt, garlic salt, onion powder, black pepper, and poultry seasoning (if using).
5. Heat Oil:
   • Heat oil in a deep fryer or large pot to 350°F (175°C).
6. Coat Potatoes:
   • Start by dredging each potato wedge in the flour mixture.
   • Then dip it into the egg wash, and return it to the flour mixture for a second coating.
   • This double battering technique ensures a crispy, golden texture.
7. Rest Coated Wedges:
   • Place the coated wedges on a wire rack set over a baking sheet.
   • Let them sit for 5-10 minutes to allow the coating to set and adhere better during frying.
8. First Fry:
   • Fry the potato wedges in batches for about 5-6 minutes, or until they start to turn golden brown.
   • Remove them from the oil and place them on a wire rack to drain.
9. Second Fry:
   • Increase the oil temperature to 375°F (190°C).
   • Return the wedges to the oil in batches for another 3-4 minutes to crisp up the coating further.
   • Once done, drain on a wire rack.
10. Serve:
    • Serve the wedges immediately for the best crispy texture.
    • Add extra seasoning, if desired, while the wedges are still hot.

 

 

Pro Tips:

• Evenly Cut Wedges: Ensure all wedges are the same size to ensure even cooking.
• Thoroughly Dry Potatoes: After soaking, dry the potatoes completely to prevent splattering when frying.
• Oil Temperature: Use a thermometer to maintain the correct oil temperatures—350°F for the first fry, and 375°F for the second.
• Fry in Batches: Avoid overcrowding the fryer to get the crispiest wedges.
• Season Immediately: Sprinkle any additional seasonings or salt right after frying while the wedges are hot.

 

 

Nutrition

Calories: 404kcal | Carbohydrates: 57g | Protein: 9g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 25mg | Sodium: 908mg | Potassium: 820mg | Fiber: 3g | Sugar: 3g | Vitamin A: 110IU | Vitamin C: 9.7mg | Calcium: 87mg | Iron: 3.2mg

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1. Can I use a different type of potato for the wedges?
   Yes! While Russet potatoes are perfect for making crispy wedges, you can also use Yukon Gold potatoes if you prefer. They may result in a slightly different texture but will still taste delicious!
2. Do I need to soak the potatoes before cooking?
   Soaking the potatoes is key for crispy wedges. It helps remove excess starch, which ensures they turn out perfectly crisp. You can soak them for at least 1 hour or overnight for the best results.
3. Can I skip the double-frying step?
   Double-frying is the secret to getting those crispy golden wedges with a fluffy center. It’s highly recommended for the best texture, but if you’re short on time, you can skip the second fry. Just note that the texture won’t be quite as crispy.
4. How can I make the coating stick better?
   Make sure to dry the potato wedges thoroughly after soaking. Any moisture will prevent the coating from sticking properly. Let them rest on a wire rack for a few minutes after coating to help the crust set before frying.
5. Can I prepare the wedges in advance?
   Yes, you can cut and soak the potato wedges a day ahead. Just keep them submerged in water in the fridge to prevent browning. When you’re ready, simply coat and fry them for that perfect crispy texture!

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