KFC Potato Wedges Recipe

Introduction

These KFC-style potato wedges are crispy on the outside, tender on the inside, and packed with savory seasoning. Perfect as a side or snack, they bring that classic fried flavor right into your kitchen.

Ingredients

• 1 cup milk
• 1 large egg
• 1 cup flour
• 2 tablespoons seasoned salt
• 1 teaspoon ground black pepper
• 1/4 teaspoon paprika
• 1/2 teaspoon garlic powder
• 5 large russet potatoes
• Shortening for frying (or canola oil)

Instructions

1. Step 1: In one large bowl, whisk together the milk and egg until well combined. In another large bowl, mix the flour, seasoned salt, black pepper, paprika, and garlic powder.
2. Step 2: Scrub the potatoes clean and slice each into wedges about 1/4 to 1/2 inch thick. Place the wedges into the milk and egg mixture and let them soak.
3. Step 3: Heat 3 inches of shortening or canola oil in a heavy-bottomed pot to 375°F (190°C).
4. Step 4: Using a slotted skimmer or tongs, lift a handful of potato wedges from the milk mixture, letting excess drip off. Toss them in the flour mixture until evenly coated.
5. Step 5: Fry the coated wedges in the hot oil for 3-4 minutes. Remove and drain on paper towels. Repeat with remaining wedges.
6. Step 6: Once all wedges have been through the first fry, return them to the hot oil and fry a second time for 4-6 minutes until golden brown and crispy. Drain and serve hot.

Tips & Variations

• For extra crispiness, double-fry the wedges as directed and avoid overcrowding the pot.
• Try swapping seasoned salt for Cajun seasoning for a spicy twist.
• Use a neutral oil with a high smoke point, like canola or peanut oil, for best frying results.

Storage

Store leftover wedges in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 400°F (200°C) for 10 minutes to regain crispiness. Avoid microwaving, as this makes them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these potato wedges instead of frying?

Yes, you can bake them for a healthier option. Coat the wedges as directed and bake at 425°F (220°C) for 25-30 minutes, turning halfway through, until crispy and golden.

What’s the purpose of soaking potato wedges in the milk and egg mixture?

Soaking in milk and egg helps the seasoning and flour coating stick better and adds moisture, resulting in a crisp exterior and tender interior after frying.

KFC Potato Wedges Recipe

Print Recipe

★★★★★

4.7 from 76 reviews

Enjoy crispy, golden KFC-style potato wedges made from fresh russet potatoes coated in a seasoned flour blend and double-fried to perfection. These homemade wedges are flavorful and irresistibly crunchy, just like the famous fast-food version.

• Author: Windy
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 5 servings 1x
• Category: Side Dish
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup milk
• 1 large egg

Dry Ingredients

• 1 cup flour
• 2 tablespoons seasoned salt
• 1 teaspoon ground black pepper
• 1/4 teaspoon paprika
• 1/2 teaspoon garlic powder

Main Ingredient

• 5 large russet potatoes

For Frying

• Shortening for frying or canola oil (enough for 3 inches deep in pot)

Instructions

1. Prepare the wet mixture: In a large bowl, whisk together the milk and egg until fully combined to create the soaking liquid for the potato wedges.
2. Mix the dry coating: In a separate bowl, combine the flour, seasoned salt, ground black pepper, paprika, and garlic powder, mixing well to ensure even seasoning.
3. Slice the potatoes: Scrub the russet potatoes clean under running water, then cut each potato into wedges about 1/4 inch to 1/2 inch thick for optimal texture and cooking.
4. Soak the wedges: Place the potato wedges in the milk and egg mixture, allowing them to soak briefly, which helps the flour coating to stick better.
5. Heat the oil: In a large heavy-bottomed pot, heat approximately 3 inches of shortening or canola oil to 375°F (190°C), using a thermometer to maintain the correct temperature for frying.
6. Coat the wedges: Remove a handful of potato wedges from the milk mixture using a slotted skimmer or tongs, allowing excess liquid to drip off, then evenly toss them in the seasoned flour mixture to coat thoroughly.
7. First fry: Carefully place the coated wedges in the hot oil and fry for 3-4 minutes until they are lightly golden but not fully cooked. Remove and drain on paper towels.
8. Second fry: After all batches have been fried once, return the wedges to the hot oil for a second fry lasting 4-6 minutes, or until the wedges are golden brown and crispy on the outside.
9. Drain and serve: Remove the wedges and let them drain again on paper towels to remove excess oil. Serve hot as a delicious snack or side dish.

Notes

• Double frying creates a crispy exterior while keeping the inside soft and fluffy.
• Use russet potatoes for the best texture and flavor in wedges.
• Maintain oil temperature at 375°F for even cooking and avoiding greasy wedges.
• You may substitute shortening with canola oil or other neutral oils suitable for deep frying.
• Seasoned salt can be adjusted according to taste or replaced with a homemade blend of salt, paprika, garlic powder, onion powder, and cayenne.

Keywords: KFC style potato wedges, crispy potato wedges, deep fried potato wedges, homemade KFC wedges, seasoned potato wedges