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KFC Potato Wedges are the crispy, craggy, perfectly seasoned copycat that hits exactly like the drive thru, double fried until the outside shatters and the inside goes fluffy. I made a giant batch on a *rainy Friday movie night* when the kids were begging for the real thing, and they vanished faster than our homemade french fries ever do.
The secret is a milk and egg dip, a seasoned flour dredge, and a double fry that gives you that signature shatter crisp crust.
KFC Potato Wedges Quick Look
- 🕐 Prep Time: 15 minutes
- 🍴 Cook Time: 15 minutes
- ⏳ Total Time: 30 minutes
- 🍽 Serving: 6 servings
- ⚡ Calories: 239kcal
- 🌶 Flavor Profile: Crispy and savory with paprika, garlic, and that signature KFC spice
- ✋ Difficulty: Easy, on par with our homemade french fries
Quick Answer
Cut russet potatoes into wedges and toss them in a milk and egg wash. Shake them in a bag of seasoned flour made with cornstarch, salt, pepper, smoked paprika, garlic powder, onion powder, and poultry seasoning. Fry the wedges twice, first at 325 degrees until cooked through, then at 350 degrees until golden and crispy. Sprinkle with salt and serve hot.
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Why This Recipe Works
Click to see the technique science
- The double fry is the whole secret. The first low temperature fry cooks the potato through and sets the crust, while the second hot fry blisters the outside into that signature KFC shatter crisp shell.
- Cornstarch in the dredge makes it crispier. Mixing cornstarch with the flour creates a lighter, crunchier coating than flour alone, because cornstarch fries up extra crisp and stays that way.
- The milk and egg wash glues the coating on. Dipping the wedges in the milk and egg mixture gives the seasoned flour something to cling to, so the crust does not slide off in the oil.
- Poultry seasoning is the copycat flavor. That blend of sage, thyme, and herbs is the unexpected ingredient that makes these taste like the real KFC wedges instead of generic potato wedges.
- Russet potatoes fry up fluffy. High starch russets give you the soft, fluffy center under the crisp crust. Waxy potatoes stay dense and never get that contrast.
- Salting right out of the oil makes it stick. Sprinkling salt the second the wedges hit the rack means it sticks to the hot, oily crust for that perfect seasoned finish.
Why You’ll Love This Recipe
- It tastes exactly like the drive thru. The seasoned flour and double fry nail that craggy, crispy, fluffy KFC wedge down to the last bite, no trip out required.
- Better than fast food and cheaper. A few russet potatoes and pantry spices make a giant batch for the whole family. The same copycat magic as our Chick Fil A grilled chicken club.
- The ultimate dippable side. Crispy enough to scoop ketchup, ranch, or honey mustard, these are the snack and side that disappears at every game day spread.
Key Ingredients
- Russet potatoes: High starch russets fry up with a fluffy center and crisp edges. Scrub them well and leave the skin on for that classic KFC wedge look.
- All purpose flour and cornstarch: The flour builds the crust and the cornstarch makes it extra crispy and craggy. Do not skip the cornstarch, it is the texture secret.
- Milk and egg: Whisked together into a wash that coats the wedges so the seasoned flour clings on tight through the fry.
- Smoked paprika, garlic powder, and onion powder: The savory backbone of the seasoning that gives the wedges their warm color and that fast food flavor.
- Poultry seasoning: The not so secret copycat ingredient. That herby sage and thyme blend is what makes these taste like the real KFC wedges, the same trick in our southern fried chicken.
- Peanut oil: A high smoke point oil for frying that stays clean and gives the crispiest, most neutral tasting crust.
See recipe card for exact quantities.
Variations and Substitutions
- Make them spicy. Add a teaspoon of cayenne or a tablespoon of hot sauce to the milk and egg wash for a spicy KFC wedge kick.
- Bake them. Toss the coated wedges in oil and bake at 425 degrees for 30 to 35 minutes, flipping halfway, for a lighter version.
- Air fry them. Air fry the coated wedges at 400 degrees for 18 to 20 minutes, shaking the basket halfway, for crispy wedges with way less oil.
- Swap the oil. No peanut oil? Vegetable, canola, or corn oil all work great for frying at the same temperatures.
- Use a different dip. Serve with ranch, honey mustard, or our homemade barbecue sauce instead of ketchup.
How to Make KFC Potato Wedges
- Heat 4 inches of oil in a heavy bottom pot or deep fryer to 325 degrees. In a large bowl, whisk together the milk and egg and set aside.
- Scrub the potatoes and cut them into wedges about a quarter to half inch thick. Toss them in the milk and egg mixture until coated.
- In a large bag, combine the flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and poultry seasoning. Add the wedges a handful at a time and shake to coat.
- Tap off any excess flour and lay the coated wedges on a parchment lined tray, not touching. Repeat with all the potatoes.
- Fry a handful of wedges at a time at 325 degrees for 5 to 6 minutes until lightly golden and cooked through. Drain on a wire rack and repeat with all the wedges.
- Raise the oil to 350 degrees and fry the wedges again for 2 to 3 minutes until golden brown and crispy. Drain, sprinkle with salt right away, and serve hot.
Recipe Tips & Tricks
- Do not skip the double fry. The two stage fry is what gives KFC wedges their cooked through fluffy inside and shatter crisp outside. One fry leaves them soggy or raw in the middle.
- Cut the wedges evenly. Uniform quarter to half inch wedges cook at the same rate, so you do not get some burnt and some underdone.
- Keep the oil temperature steady. Use a thermometer and fry in small batches so the oil does not drop too low, which makes greasy, limp wedges.
- Tap off the excess flour. Too much loose flour burns in the oil and makes it dirty. A firm tap keeps the crust clean and crisp.
- Drain on a wire rack, not paper towels. A rack lets air circulate so the bottoms stay crispy instead of steaming soft on a towel.
- Salt immediately. Sprinkle salt the second the wedges come out of the oil so it sticks to the hot crust.
- Serve right away. Like our crispy onion petals, these are best hot and fresh out of the fryer when the crust is at its crispiest.
Serving Ideas and Suggestions
KFC potato wedges are the ultimate copycat side. Pile them next to our southern fried chicken for the full bucket meal at home, or serve them alongside a grilled chicken club for a fast food feast that beats the drive thru.
For game day, set out a big basket of these wedges with bowls of ketchup, ranch, and homemade barbecue sauce for dipping. They hold their crunch on a snack table next to a tray of crispy onion petals for the ultimate fried appetizer spread.
These wedges are hearty enough to be the star next to a simple burger or sandwich. Serve them as the side to a backyard cookout plate, or pile them high for an after school snack the kids will devour before dinner is even ready.
KFC Potato Wedges FAQs
The signature flavor comes from poultry seasoning combined with smoked paprika, garlic powder, onion powder, salt, and pepper in the flour dredge. The poultry seasoning blend of sage and thyme is the secret copycat ingredient that makes them taste like the real KFC wedges.
The double fry is the trick. Fry the wedges first at 325 degrees to cook them through, then again at 350 degrees to crisp the outside. Adding cornstarch to the flour and draining on a wire rack also keeps them extra crispy.
Yes, you can bake or air fry them for a lighter version. Bake the coated wedges at 425 degrees for 30 to 35 minutes, or air fry at 400 degrees for 18 to 20 minutes, flipping halfway, until golden and crispy.
Russet potatoes are the best choice because their high starch content fries up fluffy on the inside with a crisp exterior. Leave the skin on for that classic craggy KFC wedge look and texture.
KFC replaced their classic potato wedges with secret recipe fries in 2020, which is exactly why this copycat recipe is so popular. Now you can make the original wedges at home any time you crave them.
Store leftover KFC potato wedges in an airtight container in the fridge for up to 3 days. Reheat them in a 400 degree oven or air fryer for 5 to 8 minutes to bring back the crisp. Skip the microwave, it makes them soggy.
Other Recommended Copycat Recipes
If these KFC Potato Wedges scratched that drive thru itch, drop a star rating and tell us how crispy yours came out. Snap a picture of your basket for Pinterest so everyone can see that golden crunch.
Craving the whole copycat bucket, our southern fried chicken recipe brings that same crunchy, well seasoned crust with a buttermilk free egg wash and a self rising flour dredge, the perfect main to pile next to a basket of these crispy wedges.
Pile a basket of wedges next to our game day buffalo chicken sandwiches, tangy, spicy, tender pulled buffalo chicken piled on soft brioche buns with ranch and blue cheese, an easy slow cooker game day dinner.
KFC Potato Wedges
Equipment
Ingredients
- 1 cup whole milk
- 1 large egg
- 4 large russet potatoes
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon kosher salt plus more for sprinkling
- 1 & 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon poultry seasoning
- Peanut oil for frying
Instructions
- Heat 4 inches of oil in a heavy bottom pot like a dutch oven or deep fryer to 325°F.Peanut oil for frying
- In a large bowl, whisk together the milk and egg, and set aside.1 cup whole milk, 1 large egg
- Clean and scrub the potatoes well, then cut them into wedges about ¼ – ½ inch thick. Place them into the milk/egg mixture, and toss them around, so they are coated.4 large russet potatoes
- In a large gallon-sized plastic bag, add the dry ingredients: flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and poultry seasoning. Close the bag and toss it around to distribute the spices.1 cup all-purpose flour, 2 tablespoons cornstarch, 1 tablespoon kosher salt, 1 & 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon poultry seasoning
- Line a sheet tray with parchment paper. Add the wedges a handful at a time to the bag, close the bag and shake it until the wedges are coated in the flour mixture. Take the wedges out, tap off any excess flour and place them on the prepared sheet tray, not touching. Repeat with all the potatoes.
- Place a handful of potatoes at a time into the heated oil. Fry for 5-6 minutes until lightly golden brown, and they should be cooked through the center, stir them around, so they fry evenly. Test a potato by piercing it with a fork, there should be no resistance. Let the wedges drain on a wire rack placed on a sheet tray. Repeat with all the wedges.
- Heat the oil to 350°F. Add a handful of wedges at a time and fry until golden brown and crispy, 2-3 minutes. Stir them around, so they fry evenly.
- Place fried potato wedges onto the wire rack over the sheet tray and immediately sprinkle with more salt. Repeat with the remaining wedges, and serve immediately.
Notes
- Ensure Even Cooking: Cut the wedges into equal size to ensure they cook evenly.
- Preheat Your Oil: Always start with the oil at the right temperature for crispy wedges.
- Don’t Overcrowd the Pot: Cook in batches to prevent wedges from sticking together.
- Drain Excess Oil: Use a wire rack over a paper towel to drain the wedges after frying.
- Season While Hot: Season the wedges as soon as they come out of the oil so the seasoning sticks.
- Double Fry for Crispiness: Fry once to cook through, then increase the heat and fry again for a crispy exterior.
Nutrition
Love This Recipe?
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KFC wedge flavor is spot on.🤯 Decided to air fry fries so soaked for 30 minutes in ice cold water. Patted dry. Then followed recipe. Cooked at 435° for 20 mins, flipping halfway through. Also sprayed with oil before placing in airfryer. Next time I will fry them. Tasting these wedges reminded me how good KFC’s are, but these are so much butter. Thank you!!💌