Why You’ll Love This Recipe
- Crispy and Flavorful – These wedges have the perfect crunch with a savory, well-seasoned coating.
- Easy to Make – Simple ingredients and a straightforward process make this recipe accessible to everyone.
- Better Than Takeout – Enjoy the taste of KFC potato wedges without leaving your house.
- Perfect Side Dish – Pairs well with burgers, fried chicken, or as a standalone snack.
- Make-Ahead Friendly – You can prep the potatoes in advance for easy frying later.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 3 pounds Russet potatoes
- 2 cups all-purpose flour
- 1 1/2 cups milk
- 1 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
Directions
- Wash the potatoes thoroughly and cut them into uniform wedges, about 3/8 inch thick.
- Soak the potato wedges in water for at least 1 hour (overnight is best).
- In a small bowl, whisk together the milk and egg.
- In a separate bowl, mix the flour, salt, garlic salt, onion powder, black pepper, and poultry seasoning.
- Heat oil to 350°F.
- Dredge the potato wedges in the flour mixture, then dip them in the egg wash, and coat them again with flour.
- Place the coated wedges on a wire rack and let them rest for 5-10 minutes to set the coating.
- Fry the wedges in batches for 5-6 minutes, then remove and drain on a wire rack.
- Return the wedges to the oil and fry for an additional 3-4 minutes until golden and crispy.
- Drain again and serve immediately.
Servings and Timing
- Servings: Approximately 6 servings
- Prep Time: 1 hour 15 minutes (includes soaking time)
- Cook Time: 10-12 minutes
- Total Time: About 1 hour 30 minutes
Variations
- Spicy Version – Add ½ teaspoon of cayenne pepper to the flour mixture for extra heat.
- Cheesy Wedges – Sprinkle freshly grated Parmesan cheese on the hot wedges for a cheesy twist.
- Herb-Infused – Mix dried oregano, thyme, or rosemary into the flour for a more aromatic taste.
- Air Fryer Option – Instead of deep frying, air fry at 400°F for 20-25 minutes, flipping halfway.
- Gluten-Free – Use a gluten-free flour blend for a wheat-free alternative.
Storage/Reheating
- Refrigeration: Store leftover potato wedges in an airtight container in the fridge for up to 3 days.
- Freezing: Lay the wedges on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 2 months.
- Reheating:
- Oven – Bake at 375°F for 10-15 minutes.
- Air Fryer – Reheat at 375°F for 5-7 minutes.
- Skillet – Pan-fry over medium heat for a few minutes until crispy.
FAQs
How do I make sure my wedges are crispy?
Double frying is the key to extra crispy potato wedges. The first fry cooks the potatoes, while the second fry crisps up the coating.
Can I bake these instead of frying?
Yes! Bake at 425°F for about 30-35 minutes, flipping halfway through, until golden and crispy.
Why do I need to soak the potatoes?
Soaking removes excess starch, which helps achieve a crispier texture.
What kind of potatoes should I use?
Russet potatoes are the best choice because they have a high starch content and crisp up well.
Can I make these in an air fryer?
Yes! Air fry at 400°F for 20-25 minutes, shaking the basket halfway through.
How do I keep the coating from falling off?
Let the breaded wedges rest for a few minutes before frying to help the coating adhere better.
Can I add different seasonings?
Absolutely! Experiment with smoked paprika, chili powder, or even ranch seasoning for different flavors.
What oil is best for frying?
Vegetable oil, canola oil, or peanut oil work best because they have a high smoke point.
How do I prevent greasy wedges?
Drain the wedges on a wire rack instead of paper towels to keep them crispy.
Can I prep these ahead of time?
Yes! You can coat the wedges and refrigerate them for a few hours before frying.
Conclusion
These homemade KFC-style potato wedges are crispy, flavorful, and incredibly satisfying. Whether you’re serving them as a side dish or a snack, they’re guaranteed to be a hit. Give this recipe a try, and enjoy the perfect homemade alternative to fast food!
KFC-Style Potato Wedges Recipe
Crispy on the outside and fluffy on the inside, these homemade KFC-style potato wedges are the ultimate comfort food. Made with russet potatoes, a flavorful seasoned flour coating, and double-fried to perfection, this easy snack is perfect for any occasion.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4-6 servings
- Category: Snack, Side Dish
- Method: Deep-Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 pounds Russet potatoes
- 2 cups all-purpose flour
- 1 1/2 cups milk
- 1 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
- Wash potatoes thoroughly and cut them into uniform wedges, no thicker than 3/8 inch.
- Soak the potato wedges in water for at least 1 hour or overnight for best results.
- In a small bowl, whisk together milk and egg until fully combined.
- In another bowl, mix flour, salt, garlic salt, onion powder, black pepper, and poultry seasoning.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Dredge each potato wedge in the flour mixture, dip into the egg wash, and then coat again with flour.
- Place coated wedges on a wire rack and let them rest for 5-10 minutes to set the coating.
- Fry in batches for 5-6 minutes, then remove and drain on a wire rack.
- Return the wedges to the oil for an additional 3-4 minutes for extra crispiness.
- Drain on a wire rack and serve immediately.
Notes
- Soaking the potatoes removes excess starch, helping them crisp up better.
- Double frying ensures a crunchy, golden exterior while keeping the inside fluffy.
- Serve with your favorite dipping sauce for an even tastier experience!
