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Discover the secret to making mouthwatering Kentucky Fried Chicken Potato Wedges at home with this easy copycat recipe. With fresh potatoes and a perfectly seasoned flour coating, these crispy wedges come out on top every time.
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KFC Wedge Fries
It’s a sad day for KFC fans. This well-known chicken chain removed these much-loved fried potato wedges from the menu and is now serving new fries. These new fries are just ordinary French fries.
If you are one of the wedge fans that are out there, you can still enjoy these potatoes anytime you like! These crispy potato wedges are simply seasoned and can be put together in no time at all. I hope you enjoy these homemade KFC potato wedges. If these are a total guilty pleasure for you, this copycat recipe can save the day.
Homemade potato wedges
You really can make KFC Potato Wedges from this popular fast food joint. These potatoes were a longstanding menu item that everyone loved.
What makes this recipe the best? It is the double battering of the special blend of herbs and spices and the double frying method. This way, you get all of the flavor and all of the crispness, just like KFC!
If you have never tried these before, they are a lot like Jojo potatoes, but they are sliced thinner. I think their wonderful coating really adds to the flavor of the potato. These cook quickly, and they have so much more flavor than plain French Fries.
Why KFC Potato Wedges are so good?
KFC’s wedge fries stand out for their superior flavor and texture. You won’t find any bland or soggy fries here. The golden brown exterior provides the perfect crunch, while the potato inside is tender and not mealy.
The seasoning blend, which includes assorted spices, pairs well with any dipping sauce you prefer. All of these factors come together to create something truly special!
Why you’ll love this recipe
If you’re looking for restaurant-quality potato wedges, then this is the recipe you need. Although you could just buy frozen wedges and heat them up, nothing beats the taste and texture of homemade wedges.
What’s great about this recipe is that it’s been perfectly crafted to taste like KFC wedges. With real potato flavor and a seasoned coating, they are incredibly savory. Plus, thanks to the cooking method used, they become ultra-crispy, just like the ones you used to enjoy at KFC.
Now that the fast-food chain no longer serves them, it is even more of a reason to make this copycat KFC potato wedges recipe! These fries are the ultimate comfort food, perfect for when you want to treat yourself to something indulgent and flavorful.
The real secret to extra crispy KFC Potato Wedges
For this recipe, we are actually going to cook the potatoes twice. These potatoes are deep-fried, so if you are making fried chicken, fried fish, or even onion rings, this would be a great addition to the other recipes.
When you buy frozen French fries, or when you buy French fries in restaurants they come par-cooked. So they are already partially cooked. When they are fried just before serving they are getting cooked for the second time. So, we are going to duplicate this at home.
When you cut these potatoes into thin slivers, you are going to soak them in water. This will knock off some of the excess starch. This will keep the potato flesh from browning too much.
If you have ever fried French fries at home without soaking them, the potatoes will turn a brown color. So, by soaking the potatoes, you will duplicate what you get in the restaurant.
KFC Potato Wedge ingredients
Here’s a list of what you need:
- Russet potatoes
- All-purpose flour
- Milk
- Egg
- Salt
- Garlic salt
- Onion powder
- Ground black pepper
- Poultry seasoning optional
- Oil for frying
What type of oil should you use?
When you fry these potatoes, I suggest plain vegetable oil. You could use peanut oil or soybean oil, but my personal preference is basic vegetable oil.
How to Make KFC Potato Wedges
- Wash potatoes and cut them into small wedges. Place the wedges in a bowl with water and let them soak for at least an hour to remove the starch.
- Whisk milk and egg together in a bowl.
- In a separate bowl, combine flour, salt, garlic salt, onion powder, black pepper, and poultry seasoning.
- Heat oil to 350°F.
- Dredge potatoes in the flour mixture, then dip into the milk mixture and then dip potato wedges back into the dry ingredients.
- Place potatoes on a wire rack on top of a baking sheet to allow them to dry for 5 to 10 minutes.
- Fry potatoes in batches in the hot oil for 5 to 6 minutes, then remove them from the oil and place them on a wire rack to drain.
- Place each batch of potatoes back into the oil for another 3 to 4 minutes and then place wedges onto a wire rack. Serve immediately.
Cooking Tips
I personally use a fryer when I fry food, but you can prepare these KFC potato wedges in a Dutch oven or even a plain old cooking pot. I just make sure there is plenty of oil so the potatoes can be fully submerged and do not fry too many at once.
350 degrees Fahrenheit is the optimal cooking temperature, so you may want to use a candy thermometer to make sure you have the temperature right. Too hot, the oil will smoke, and if not hot enough, the potatoes will soak up the oil.
What to serve with these KFC wedge fries
It would be a mistake not to enjoy these crispy wedges with some KFC fried chicken, honey BBQ wings, chicken sandwiches, or KFC mac and cheese! They also taste amazing with other foods not served at KFC, such as sloppy joes or burgers.
The KFC wedges are versatile enough that you can enjoy them with all sorts of entrees or just by themselves with some dipping sauce as a snack.
How to store the leftovers and the best way to reheat them
Leftover fried potato wedges are best kept in an airtight container in the fridge for up to five days.
You will want to reheat these at 350°F in either an air fryer for about 5 minutes or oven for 8 to 10 minutes. This way, they will be crispy when you enjoy them for the second time!
Best Oil Temperature for Deep Fried Potatoes
350 degrees Fahrenheit is the optimal cooking temperature, so you may want to use a candy thermometer to make sure you have the temperature right. Too hot, the oil will smoke, and if not hot enough, the potatoes will soak up the oil.
End of potato wedges? Not when you have a copycat recipe!
If you are one of the wedge fans that are out there, you can still enjoy these potatoes anytime you like! These crispy potato wedges are simply seasoned and can be put together in no time at all. I hope you enjoy these homemade KFC potato wedges. If these are a total guilty pleasure you can still enjoy them when you make them at home.
How to store and reheat leftovers
Leftover fried potato wedges are best kept in an airtight container in the fridge for up to five days. You will want to reheat these at 350°F in an air fryer for about 5 minutes or in the oven for 8 to 10 minutes. This way they will be crispy when you enjoy them for the second time.
Love KFC? Check out these KFC copycat recipes
- BBQ Chicken Tenders
- How to Prepare Coleslaw like KFC
- KFC Chicken Pot Pie
- KFC Fried Chicken
- KFC Green Beans
- Recipe for KFC Biscuits
Tasty Fries and Fried Potato Recipes
- Cheddars Texas Cheese Fries
- Outback Cheese Fries
- Fried Mojos Recipe
Popular Potato Recipes
- Baked Red Potato
- Slow Cooker Baked Potatoes
- Homemade Potato Skins
- How to Cook Homemade Mashed Potatoes
- Twice Baked Potato Casserole Recipe
Be sure to take a look at more of my favorite restaurant recipes and easy side dishesto make at home.
Homemade KFC Potato Wedges
Recreate the KFC potato wedges at home.
4.84 from 31 votes
Print Pin Rate Add to Collection
Course: Side Dish
Cuisine: American
Keyword: KFC Potato Wedges, KFC Recipes
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Servings: 8
Calories: 404kcal
Author: Stephanie Manley
Ingredients
- 3 pounds Russet potatoes
- 2 cups all-purpose flour
- 1 1/2 cup 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 well, and cut into small wedges. The wedges should be no larger than 3/8 of an inch thick at the outside of the potato. Ideally, the potato wedges should be cut as uniformly as possible.
Place the potato wedges in a large bowl and add enough water to cover the potatoes. Allow the potatoes to soak for at least 1 hour (best overnight).
Combine milk and egg in a small bowl. Whisk together to mix the egg fully into the milk.
In another bowl, combine flour, salt, garlic salt, onion powder, black pepper, and poultry seasoning.
Heat oil to 350 degrees.
Dredge the potatoes in the flour, then dip into the egg wash, and then back into the flour.
Place the breaded potatoes on a wire rack on top of a baking sheet to allow them to dry. The coating will set up and stay on the potatoes better if allowed to set for 5 to 10 minutes before frying
Fry potatoes in batches for 5 to 6 minutes, remove and place on a wire rack to drain.
After the first cooking time, place each batch of potatoes back into the oil for another 3 to 4 minutes. This second cooking will result in potatoes with a very crisp outer coating. When removed for the second time drain on the wire rack, and then serve immediately.
Video
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
