When KFC discontinued their legendary KFC potato wedges and replaced them with ordinary french fries, fans everywhere were devastated. Those perfectly seasoned, crispy-on-the-outside, fluffy-on-the-inside wedges had built a loyal following for decades. I was one of those disappointed customers standing in line, wondering why they’d replace something so unique with something so… common.
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Kentucky Fried Chicken Wedge Fries
After much experimentation in my kitchen, I’ve finally cracked the code to recreate these beloved wedges at home. The secret? A double-battering technique and two-stage frying method that delivers the exact texture and flavor that made the original spices made the KFC potato wedges legendary. Now, you can enjoy them anytime, regardless of menu changes!
Why This Method Works for copycat KFC potato wedges
The secret to making KFC potato wedges that rival (or even surpass) the originals comes down to three key techniques:
- Soaking the potatoes – Removes excess starch, preventing over-browning and ensuring a fluffy interior
- Double-battering – Creates multiple layers of seasoned coating for maximum flavor and crunch
- Double-frying – The first cook makes them tender inside, and the second cook makes them irresistibly crispy outside
What You’ll Need
Ingredients
- Russet potatoes – Their high starch content creates the perfect contrast between a crispy exterior and fluffy interior
- All-purpose flour – Forms the base of the seasoned coating that creates the signature crust
- Milk – Helps the seasoned coating adhere to the potatoes and adds richness
- Egg – Works with milk to create a binding layer that holds the seasoning to the potatoes
- Salt – Enhances all the flavors and creates that crave-worthy savory taste
- Garlic salt – Provides the distinctive savory note that makes these wedges instantly recognizable
- Onion powder – Adds depth of flavor and subtle sweetness to the seasoning blend
- Ground black pepper – Gives just the right amount of spicy kick to balance the other flavors
- Poultry seasoning (optional) – Contains sage, thyme, and other herbs that complement the savory coating
- Oil for frying – Creates the perfectly crisp exterior through the double-fry method
Equipment
- Large bowl for soaking potatoes
- Sharp knife for cutting wedges
- Two mixing bowls for battering stations
- Thermometer for monitoring oil temperature
- Deep fryer, Dutch oven, or heavy pot for frying
- Wire rack set over a baking sheet for draining
- Paper towels for additional oil absorption
What type of oil should you use?
When you fry these potatoes, I suggest plain vegetable oil. You could use peanut or soybean oil, but my 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.
- Combine flour, salt, garlic salt, onion powder, black pepper, and poultry seasoning in a separate bowl.
- 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 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 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 check the temperature. If the oil is too hot, it will smoke, and if it is 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 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 to 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 ensure you have the right temperature. Too hot, the oil will smoke, and if not hot enough, the potatoes will soak up the oil.
Storing and Reheating
- Avoid Microwave: This will make your crispy wedges soggy
- Refrigeration: Store leftover wedges in an airtight container for up to 5 days
- Air Fryer Reheating: 350°F for 5 minutes (the best method for maintaining crispness)
- Oven Reheating: 350°F for 8-10 minutes on a wire rack over a baking sheet
Homemade KFC Potato Wedges
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
Notes
Pro Tips for Perfect Wedges
- Cut evenly sized wedges – This ensures they cook at the same rate
- Dry thoroughly after soaking – Any moisture will cause the oil to splatter dangerously
- Maintain proper oil temperature – Use a thermometer for accuracy; 350°F for first fry, 375°F for second fry
- Don’t overcrowd the fryer – Cook in small batches for the crispiest results
- Season immediately after the final fry – If you want to add extra salt or seasonings, do it while the wedges are still hot
Nutrition
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 dishes to make at home.
End of potato wedges? Not when you have a copycat recipe!
If you are one of the wedge fans 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.
I’m Lactose Intolerant so cannot use Milk. Is it necessary for the recipe, if it does, can it be replaced with other ingredient?
I would try a plant based milk that has some fat in it in place of the milk.
These were delicious. The family love them and also I ate some without ketchup and still delicious and delightful.
The double fry method is common for potatoes, but I’ve usually seen it with two different temperatures. We’ve made great french fries by shoestringing the potatoes, soaking, drying, then cooking in 325 oil for 5-6 minutes and removing to drain. When all the potatoes have been cooked once, increase oil temperature to 375 and fry again to desired brownness (2-4 minutes). The first fry cooks the potato without browning and the second fry browns without you having to worry about the center not being done. Not sure what the first fry would do to the coating though. What do you think?
These were amazing & easy to make. I only had to fry mine once, think I cut my wedges too thin?
When you fry them the second time, do you use new oil?
No, you use the same oil.
Hi Stephanie. Thanks for all of your delicious recipes. I have an egg allergy. Can l try these and the mozzarella sticks without eggs?
The egg is needed for this style of batter. You could swap it for milk, or buttermilk, but it is going to change the texture.
Tried this recipe tonight – it came out great! Tasty and VERY crisp! My only suggestion is to up the spice. I will double the spice quantities next time ai make. Worked like a charm and was very close to KFC.
You can try vegan eggs.
I make these with vegan egg replacer and they are delicious
These are so good. Love to do my colored bell peppers like this also and zuccini.
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!
These taste just like they do at KFC.
Gosh, I love these potatoes. I loved them even more when I tried this recipe.
Thank you for sharing!
Gosh, I love these potatoes.
i like KFC. very nice, thank you the sharing.
Made these for dinner last night, the kids ate them up!
They look great, however, I don’t fry food. Can these be made in an air fryer?
These should work ok in an air fryer.
I made these along with fried chicken, everyone loved them.
Can these potatoes be made in a air fryer?
Yes, you should be able to make thees in an air fryer.
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?