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Imagine biting into a wedge that’s crispy on the outside yet perfectly fluffy and warm on the inside. KFC potato wedges are popular for a reason, and we’re going to make them at home!

KFC potato wedges in a red serving basket

Hey there! Today, we’re diving into a recipe that will bring the iconic taste of KFC right into your kitchen. No, it’s not chicken. We’re making KFC Potato Wedges!

Full disclosure, guys, I love KFC. If I could have a full KFC restaurant in my kitchen, I might actually do it. HA! They don’t do their potato wedges anymore, though! Doesn’t that make for a sad day?? 

So, if I had my way, I’d like to have a handful of potato wedges that remind me of the great taste many KFC fans long for.

Whether you’re a long-time KFC fan or just love good homemade potato wedges, this recipe is sure to be a hit.

These crispy potato wedges make my mouth water. The batter is filled with paprika, garlic, and onion powder, along with poultry seasoning. Sounds amazing, right?

We’re using russet potatoes in this recipe because they’re big and they fry well. There’s a reason all the big restaurants like them for this.

So without further ado, let’s get making these amazing KFC Potato wedges!

Some of our other favorite copycat recipes we have on our site include: Copycat Cracker Barrel Hashbrown Casserole Recipe, Copycat Mrs Fields Chocolate Chip Cookies Recipe, and Copycat Chipotle Bowl (Chicken Burrito Bowl Recipe).

KFC potato wedges in a serving basket with fried chicken

WHY THIS RECIPE WORKS:

  1. The Perfect Texture: With a crispy exterior and a fluffy interior, these wedges deliver the ideal contrast in textures.
  2. Easy to Make: Simple instructions make this recipe accessible to cooks of all skill levels.
  3. Homemade Goodness: There’s something satisfying about making a fast-food favorite from scratch.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • Whole milk
  • Large egg
  • Russet potatoes
  • All-purpose flour
  • Cornstarch
  • Kosher salt
  • Black pepper
  • Smoked paprika
  • Garlic powder
  • Onion powder
  • Poultry seasoning
  • Peanut oil for frying
ingredients needed to make KFC potato wedges

HOW TO MAKE KFC POTATO WEDGES:

  1. Heat 4 inches of oil in a heavy bottom pot like a dutch oven or deep fryer to 325°F.
  2. In a large bowl, whisk together the milk and egg, and set aside.
  3. 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. 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. 
  5. 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.
  6. 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.
  7. 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. 
  8. 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.
steps on how to make KFC potato wedges

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

DOES KFC STILL HAVE THEIR POTATO WEDGES?

KFC has replaced their potato wedges with secret recipe fries in many locations. Figures, right?

However, with this recipe for copycat KFC potato wedges, you can recreate the magic of their classic potato wedges at home!

Move over french fries, the true favorite is back in town!

CAN I MAKE THESE SPICY?

Absolutely! Add a bit of cayenne pepper or chili powder to the flour mixture for an extra kick. Heck, you could just add some of your favorite hot sauce if you like!

overhead image of KFC potato wedges in a serving basket

CAN I BAKE OR AIR FRY THESE?

Sure can! For baking, place them on a parchment-lined baking sheet and bake until crispy.

If using an air fryer, arrange them in a single layer in the air fryer basket and cook until golden brown. I’m actually a big fan of air fryer potato wedges, just fyi.

ANY ADDITIONS?

You can add all kinds of things to this KFC potato wedges recipe. Here are a few ideas for you!

  • Grated Parmesan cheese
  • Sprinkle of garlic salt
  • Chopped fresh herbs like parsley or chives
  • A dash of cayenne pepper for heat
  • Dipping sauces like BBQ sauce or ranch dressing
  • A light dusting of chili powder
  • Lemon zest for a tangy twist
  • Sprinkle of paprika for extra smokiness
  • Drizzle of hot sauce for spice lovers
  • Grated cheddar cheese melted on top

ANY SUBSTITUTIONS?

Sure thing! This isn’t a fast-food restaurant. You get to decide what’s in it!

  • Swap russet potatoes for Yukon gold for a different texture.
  • Almond milk can replace whole milk for a dairy-free option.
  • Gluten-free flour blend can be used instead of all-purpose flour.
  • In place of poultry seasoning, a mix of dried herbs like thyme and rosemary can be used.
a hand holding up KFC potato wedges in air with ketchup

HOW TO STORE:

Refrigerator: Store in an airtight container for up to 4-5 days.

Freezer: Freeze the wedges on a baking sheet, then transfer to a freezer bag. They can be stored for up to 3 months.

DANA’S TIPS AND TRICKS:

  • 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.
a bite taken out of KFC potato wedges in a serving basket

Creating KFC Potato Wedges at home is a fun and rewarding experience. Whether you’re reliving memories of your favorite fast-food treat or discovering a new way to enjoy potato wedges, this recipe is sure to bring joy to your kitchen and your taste buds.

Serve them up at your next family gathering, party, or just because you deserve a treat! Happy cooking!

If you’ve tried these KFC POTATO WEDGES, let me know how they turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

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5 from 1 vote

KFC Potato Wedges

Author Dana at ThisSillyGirlsKitchen.com
Prep: 15 minutes
Cook: 8 minutes
Imagine biting into a wedge that’s crispy on the outside yet perfectly fluffy and warm on the inside. KFC potato wedges are popular for a reason, and we’re going to make them at home!
Servings 6 servings

Equipment

Ingredients
  

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

Nutrition is calculated without oil for frying.
  • 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

Calories: 239kcal | Carbohydrates: 47g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 32mg | Sodium: 1197mg | Potassium: 712mg | Fiber: 3g | Sugar: 3g | Vitamin A: 283IU | Vitamin C: 8mg | Calcium: 84mg | Iron: 3mg
Nutrition Disclaimer
Course Side Dish
Cuisine American

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5 from 1 vote (1 rating without comment)

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