Side Dishes

Making KFC Copycat Crispy Potato Wedges

Potato wedges are a universal favorite, a versatile side dish that can complement nearly any meal. If you’re a fan of KFC’s deliciously crispy potato wedges, you’re in luck! This blog post will guide you through everything you need to know to recreate KFC’s famous potato wedges at home, right in your own kitchen.

Potato wedges are a delightful alternative to traditional French fries. They have a satisfying crunch, a soft, fluffy interior, and can be seasoned in endless ways to suit your tastes. Their larger size makes them easier to prepare at home without the need for specialized equipment.

Ingredients for Perfect KFC Copycat Potato Wedges

Here are the ingredients you’ll need to recreate KFC’s famous crispy potato wedges:

  • 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

Why These Ingredients?

  • Russet Potatoes: These are ideal for frying due to their high starch content, which helps achieve a fluffy interior.
  • All-Purpose Flour: Provides a light, crispy coating.
  • Milk and Egg: Create a batter that helps the flour mixture adhere to the potato wedges.
  • Salt, Garlic Salt, and Onion Powder: Basic seasonings that enhance the flavor of the potatoes.
  • Black Pepper: Adds a bit of heat and depth of flavor.
  • Poultry Seasoning: Optional, but it can add a unique flavor twist similar to KFC’s secret spices.
  • Oil: Necessary for frying; choose a high smoke point oil like canola or vegetable oil.

Step-by-Step Instructions

Let’s dive into the detailed process of making these delicious KFC copycat potato wedges.

Step 1: Preparing the Potatoes

  1. Wash the Potatoes: Start by washing the potatoes thoroughly to remove any dirt. Since we’ll be leaving the skins on, this step is crucial.
  2. Cut the Potatoes: Cut each potato into small wedges. Aim for wedges that are no larger than 3/8 of an inch thick at the outside. Uniformly cut wedges ensure even cooking.
  3. Soak the Potatoes: Place the potato wedges in a large bowl and cover them with water. Soaking the potatoes for at least 1 hour (or overnight) helps remove excess starch, which is key to achieving a crispy texture.

Step 2: Preparing the Coating

  1. Mix the Wet Ingredients: In a small bowl, whisk together the milk and egg until fully combined.
  2. Prepare the Dry Mixture: In another bowl, combine the flour, salt, garlic salt, onion powder, black pepper, and poultry seasoning. This mixture will form the crispy coating on the potato wedges.

Step 3: Coating the Potatoes

  1. Dredge the Potatoes: Take the soaked potato wedges and dredge them in the flour mixture. Ensure each wedge is evenly coated.
  2. Dip in Egg Wash: Next, dip the floured potato wedges into the milk and egg mixture, allowing any excess to drip off.
  3. Coat Again: Finally, dredge the potato wedges in the flour mixture again. This double coating process is essential for a thick, crispy crust.

Step 4: Frying the Potatoes

  1. Heat the Oil: Heat oil in a deep fryer or a large pot to 350 degrees Fahrenheit. Using a thermometer can help maintain a consistent temperature, which is crucial for even frying.
  2. First Fry: Fry the potato wedges in batches for 5 to 6 minutes. Avoid overcrowding the fryer to ensure each wedge cooks evenly. Once done, remove the wedges and place them on a wire rack to drain.
  3. Resting: Allow the potato wedges to rest for 5 to 10 minutes. This resting period helps set the coating.
  4. Second Fry: Return the potato wedges to the hot oil and fry for an additional 3 to 4 minutes. This second frying makes the exterior extra crispy while keeping the inside soft and fluffy.
  5. Drain and Serve: Remove the potato wedges from the oil and let them drain on a wire rack. Serve immediately for the best texture and flavor.

Tips for Perfect KFC Copycat Potato Wedges

  1. Choose the Right Potatoes: Russet potatoes are ideal due to their high starch content and low moisture.
  2. Uniform Cutting: Ensure your potato wedges are uniformly cut to guarantee even cooking.
  3. Soaking: Don’t skip the soaking step. It removes excess starch and prevents the wedges from sticking together.
  4. Double Coating: The combination of flour and an egg wash, followed by a second coating of flour, creates a thick, crispy crust.
  5. Oil Temperature: Maintaining the oil at the right temperature is crucial. Too hot, and the wedges will burn; too cool, and they will absorb too much oil and become greasy.
  6. Double Frying: This technique ensures maximum crispiness. The first fry cooks the potatoes, and the second fry crisps up the exterior.
  7. Season Immediately: If you like additional seasoning, sprinkle it on the wedges immediately after the second frying while they’re still hot.

Variations and Serving Suggestions

Flavor Variations

While the classic seasoning mix in this recipe is delicious, you can experiment with other flavors:

  • Spicy Wedges: Add cayenne pepper or chili powder to the flour mixture.
  • Herb Wedges: Mix dried rosemary, thyme, or oregano into the flour mixture.
  • Cheesy Wedges: Sprinkle grated Parmesan cheese over the wedges right after frying.

Dipping Sauces

Potato wedges are perfect for dipping. Here are some sauce ideas:

  • Classic Ketchup: A timeless favorite.
  • Garlic Aioli: Blend mayonnaise with minced garlic and a squeeze of lemon juice.
  • Spicy Sriracha Mayo: Mix mayonnaise with sriracha for a spicy kick.
  • Ranch Dressing: A creamy, herby dip that pairs perfectly with crispy wedges.

Main Course Pairings

Potato wedges are incredibly versatile and can be paired with a variety of main courses:

  • Burgers: Whether beef, chicken, or veggie, wedges are a great side.
  • Grilled Steak: The crispiness of the wedges complements the juicy tenderness of a steak.
  • Barbecue: Serve them alongside ribs, pulled pork, or grilled chicken.
  • Fish: Swap out traditional fries for wedges with your fish and chips.

Frequently Asked Questions

Can I bake these potato wedges instead of frying?

Yes, you can bake them for a healthier option. Preheat your oven to 425 degrees Fahrenheit. Place the coated potato wedges on a baking sheet lined with parchment paper and bake for about 30-35 minutes, flipping halfway through, until they are golden and crispy.

How do I store and reheat leftovers?

Store any leftover potato wedges in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in the oven at 400 degrees Fahrenheit for about 10 minutes, or until heated through and crispy.

Can I make these potato wedges in an air fryer?

Absolutely! Preheat your air fryer to 400 degrees Fahrenheit. Place the potato wedges in a single layer in the air fryer basket. Cook for 15-20 minutes, shaking the basket halfway through, until they are golden and crispy.

What kind of oil should I use for frying?

Use a high smoke point oil such as canola, vegetable, or peanut oil. These oils can handle the high temperatures needed for frying without breaking down.

Why is my coating falling off?

Ensure you allow the coated potato wedges to rest before frying. This helps the coating set and adhere better. Also, make sure the oil is hot enough; if it’s too cool, the coating can become soggy and fall off.

Making KFC Copycat Crispy Potato Wedges

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time: minutesServings:4 servingsCalories:300 kcal Best Season:Summer

Ingredients

Instructions

  1. Start by washing the potatoes thoroughly to remove any dirt. Since we’ll be leaving the skins on, this step is crucial.
  2. Cut each potato into small wedges. Aim for wedges that are no larger than 3/8 of an inch thick at the outside. Uniformly cut wedges ensure even cooking.
  3. Place the potato wedges in a large bowl and cover them with water. Soaking the potatoes for at least 1 hour (or overnight) helps remove excess starch, which is key to achieving a crispy texture.
  4. In a small bowl, whisk together the milk and egg until fully combined.
  5. In another bowl, combine the flour, salt, garlic salt, onion powder, black pepper, and poultry seasoning. This mixture will form the crispy coating on the potato wedges.
  6. Take the soaked potato wedges and dredge them in the flour mixture. Ensure each wedge is evenly coated.
  7. Next, dip the floured potato wedges into the milk and egg mixture, allowing any excess to drip off.
  8. Finally, dredge the potato wedges in the flour mixture again. This double coating process is essential for a thick, crispy crust.
  9. Heat oil in a deep fryer or a large pot to 350 degrees Fahrenheit. Using a thermometer can help maintain a consistent temperature, which is crucial for even frying.
  10. Fry the potato wedges in batches for 5 to 6 minutes. Avoid overcrowding the fryer to ensure each wedge cooks evenly. Once done, remove the wedges and place them on a wire rack to drain.
  11. Allow the potato wedges to rest for 5 to 10 minutes. This resting period helps set the coating.
  12. Return the potato wedges to the hot oil and fry for an additional 3 to 4 minutes. This second frying makes the exterior extra crispy while keeping the inside soft and fluffy.
  13. Remove the potato wedges from the oil and let them drain on a wire rack. Serve immediately for the best texture and flavor.

Hey family,

My name is Aaron Brown. You can call me “A.B.”

My mission is to help you level up the process of making your favorite mealswith my video tutorials and recipe guides,plus my tried-and-true spices, cookware, and more that make every meal special.

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