Do you love KFC Potato Wedges? You can make these favorite Kentucky Fried Chicken Potato Wedges at home, they are super easy to recreate this potato wedges recipe with simple ingredients!
It’s a sad day for KFC fans, this well-known chicken chain removed these much-loved fried potato wedges from the menu and the fast-food restaurant is now serving new fries, these new fries are just ordinary french fries. So if you want these potato wedges you are going to have to make them yourself with this favorite menu item copycat recipe.
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 these have so much more flavor than plain French Fries.
The 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.
Soak Potatoes Before Frying
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 Wedges Ingredients
Here’s a list of what you need:
- Russet potatoes
- All-purpose flour
- Garlic salt
- Onion powder
- Ground black pepper
- Poultry seasoning optional
- Oil for frying
Best Oil for Fried Potato Wedges
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 degrees.
- 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 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.
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.
Best Oil Temperature for Deep Fried Potatoes
350 degrees 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 CopyKat 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 these at home.
How to store 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 in either an air fryer for about 5 minutes at 350 degrees or in a 350 degree hot 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
- Recipe for KFC Biscuits
Tasty Fries and Fried Potato Recipes
Popular Potato Recipes
- Baked Red Potato
- Slow Cooker Baked Potatoes
- Homemade Potato Skins
- How to Cook Homemade Mashed Potatoes
- Twice Baked Potato Casserole Recipe
Homemade KFC Potato Wedges
- 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
- 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.