KFC Potato Wedges

These crispy KFC Potato Wedges are the best copycat, double fried with a seasoned flour crust just like the drive thru. Russet potatoes go fluffy inside and shatter crisp outside.

Course Side Dish

Cuisine American

Keyword KFC Potato Wedges

Prep Time 15

Cook Time 8

Servings servings

Calories 239kcal

Author Jason Decker

Equipment

Deep Fryer

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

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