Homemade KFC Potato Wedges

Do you love KFC Potato Wedges? You can recreate these favorite Kentucky Fried Chicken Potato Wedges at home, they are super easy to recreate!

Homemade KFC Potato Wedges and ketchup in a paper serving basket

What is one of the best things there is about making copycat recipes at home? You can recreate a meal just like you want. When you are at a food court you are not likely to assemble a meal just like you want. When you cook at home you can put together a meal just like you want. You can make these fried potato wedges at home so easily.

If you have never tried these before, they are a lot like jojo potatoes, but they are sliced thinner, and I think they wonderful coating really adds 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.

When you cut these potatoes into the 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.

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.

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 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.

fried potato wedges and ketchup in a paper serving basket

These are simply seasoned and can be put together in no time at all. I hope you enjoy these crispy potato wedges.

Love KFC? Check out these KFC Copycat Recipes

Tasty Fries and Fried Potato Recipes

Popular Potato Recipes

Be sure to take a look at more of my favorite restaurant recipes and easy side dishes to make at home.

homemade KFC Potato Wedges and ketchup in a paper basket

Homemade KFC Potato Wedges

Recreate the KFC potato wedges at home.
5 from 12 votes
Print Pin Rate Add to Collection
Course: Side Dish
Cuisine: American
Keyword: KFC Recipes
Servings: 8
Calories: 404kcal


  • 3 pounds Russet potatoes
  • 2 cups 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


  • In one small bowl combine milk and egg. Whisk together to whisk the egg in fully. In another bowl add flour, salt, garlic salt, onion powder, black pepper, and poultry seasoning. 
  • 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. Heat oil to 350 degrees. To prepare potatoes first dredge potatoes in the flour, then dip into the egg wash, and then back into the flour. Place 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 serving. 
  • Fry potatoes 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.



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
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About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions


  1. Taye

    5 stars
    Hi Stephanie. Thanks for all of your delicious recipes. I have an egg allergy. Can l try these and the mozzarella sticks without eggs?

  2. Carla

    5 stars
    I made these tonight and they were a huge hit with my husband and 3 kids! Next time I will add just a smidge more of the seasonings but it was delicious anyway! Thanks for the recipe!

  3. Denise

    5 stars
    I always wondered how to make these, I tried them, and they tasted pretty close. Do you know how to do Shakey’s Pizza potatoes?

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