KFC Potato Wedges Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://thedishspot.com/kfc-potato-wedges-recipe/
