KFC potato wedges are thick-cut russet potatoes in a peppery, seasoned flour crust, fried until deep golden and crunchy outside and soft and fluffy inside. This copycat dips the wedges in milk and egg, tosses them in flour mixed with seasoned salt and a few spices, and fries them twice. The recipe takes about 35 minutes, with no long water soak. It is a home version in the style of the fast-food side, not the chain’s own seasoning.
How to make KFC potato wedges: Whisk 1 cup milk with 1 egg. Mix 1 cup flour with seasoned salt, black pepper, paprika and garlic powder. Cut 5 large russet potatoes into wedges 1/4 to 1/2 inch thick and put them in the milk. Heat 3 inches of shortening to 375°F. Toss the wedges in the flour and fry 3 to 4 minutes in batches. Fry all of them again, 4 to 6 minutes, until golden brown and crispy.
Why You’ll Love It
- A real crust. The flour coating fries up craggy and crisp.
- Soft inside. Russets turn fluffy in the middle.
- No long soak. The potatoes go straight from the knife to the dip.
- Pantry seasoning. Four spices you probably own.
- Feeds a crowd. Five large potatoes make 8 servings.
Ingredient Notes
Russet potatoes. Five large ones, scrubbed, with the skin left on.
Whole milk and egg. One cup of milk and 1 large egg. This is the wet dip that makes the flour stick.
Flour. One cup, for the coating.
Seasoned salt. Two tablespoons. It is the main seasoning, so no other salt is needed.
The spices. A teaspoon of coarse pepper, 1/4 teaspoon of paprika and 1/2 teaspoon of garlic powder.
Shortening. Enough to fill the pot 3 inches deep. Canola oil can be used in its place.
Ingredients
- 1 cup whole milk
- 1 large egg
- 1 cup flour
- 2 tablespoons seasoned salt
- 1 teaspoon black pepper, coarsely ground
- 1/4 teaspoon paprika
- 1/2 teaspoon garlic powder
- 5 large russet potatoes, scrubbed and cut into wedges
- Shortening, for frying (or canola oil)
How to Make KFC Potato Wedges
1. Mix the dip. Whisk the milk and egg together in one large bowl.
2. Season the flour. In a second bowl, combine the flour, seasoned salt, black pepper, paprika and garlic powder.
3. Cut and dip the potatoes. Scrub the potatoes and cut them into wedges 1/4 to 1/2 inch thick. Put the cut wedges in the milk mixture.
4. Heat the shortening. Heat 3 inches of shortening in a large, heavy-bottomed pot to 375°F.
5. Coat and first-fry. Use tongs to lift a handful of wedges from the milk and toss them in the seasoned flour. Fry in the hot shortening for 3 to 4 minutes. Continue with the remaining batches.
6. Fry again. Once every batch has had its first fry, fry the wedges a second time for 4 to 6 minutes per batch, until golden brown and crispy.
Do You Need to Soak the Potatoes in Water?
Not for this method. The cut potatoes go into the milk and egg, then into the flour, then into the pot. There is no bowl of ice water and no waiting, which is why the whole recipe fits into about 35 minutes.
Some other copycats do ask for a soak, and the times vary a lot.
| Method | Water soak | What to know |
|---|---|---|
| This recipe | None | Wedges go straight into the milk dip. The crunch comes from the flour crust and the two fries |
| A short soak | An optional 30-minute ice-water soak | That half hour is extra. It is not counted in the stated total |
| A long soak | At least 1 hour | Also extra time. Keep the bowl in the refrigerator |
So if you see a short total time on a recipe that soaks, read it twice. The soak is usually left out of the number.
What makes these wedges crisp is the coating and the double fry. The first fry, at 3 to 4 minutes, sets the crust and starts cooking the potato. The second fry, at 4 to 6 minutes, finishes the inside and turns the outside deep golden and crunchy. Cutting the potatoes to an even thickness matters as well, because thin and thick pieces will not finish together.
Tips for Success
How thick should the wedges be?
Between 1/4 and 1/2 inch at the widest edge. Try to keep them all about the same.
How do I keep the oil at the right heat?
Use a thermometer and fry in small batches. Too many cold potatoes at once drop the heat, and the coating soaks up fat and turns greasy.
Where should I drain them?
On a wire rack. Paper towels trap steam under the wedges and soften the crust.
Can I use oil in place of shortening?
Yes. Canola oil works.
Should I add more salt?
Taste one first. Two tablespoons of seasoned salt is a lot of seasoning.
How long does it really take?
The recipe allows 15 minutes of prep and 20 minutes of frying. With a small pot and many batches, plan on a bit more.
Storage and Reheating
Refrigerate leftovers within 2 hours, in shallow, covered containers. They keep for 3 to 4 days in the fridge or 3 to 4 months in the freezer. Reheat until hot all the way through, to 165°F. A hot oven brings back more of the crunch than a microwave does.
What to Serve With It
Serve the wedges hot with fried chicken, burgers or a bowl of dip. If you would like to skip the frying, bake the baked garlic parmesan potato wedges. For more potato sides, try the slow cooker loaded potato bake, the 4-ingredient slow cooker potato casserole or the ham and potato au gratin. And for a full meal, there is baked potato soup and a sausage and potato casserole with spring veggies.
Frequently Asked Questions
Do these wedges need a long water soak, and is soaking included in the total time?
No soak is needed here, and none is counted in the time. Recipes that do soak usually leave that time out of their totals.
How do I get a crisp seasoned coating on the wedges?
Dip them in milk and egg, toss them in seasoned flour and fry them twice at 375°F.
Is KFC bringing potato wedges back, and are they available now?
I cannot confirm what is on the menu today. Check with your local restaurant.
Are KFC potato wedges healthy?
They are a fried side dish, so think of them as a treat.
Final Notes
I set a wire rack over a baking sheet next to the stove before the first wedge goes in. If you make it, leave a comment to tell me how it turned out or ask a question.
KFC Potato Wedges
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Ingredients
- 1 cup whole milk
- 1 large egg
- 1 cup flour
- 2 tablespoons seasoned salt
- 1 teaspoon black pepper coarsely ground
- 1/4 teaspoon paprika
- 1/2 teaspoon garlic powder
- 5 large russet potatoes scrubbed and sliced into 1/4- to 1/2-inch-thick wedges
- shortening enough for 3 inches in the pot; canola oil is an alternative
Instructions
- Whisk the milk and egg together in one large bowl.
- In a second bowl, combine the flour, seasoned salt, black pepper, paprika and garlic powder.
- Scrub the potatoes and cut them into wedges 1/4 to 1/2 inch thick. Put the cut wedges in the milk mixture.
- Heat 3 inches of shortening in a large, heavy-bottomed pot to 375°F.
- Use tongs to lift a handful of wedges from the milk and toss them in the seasoned flour. Fry in the hot shortening for 3 to 4 minutes. Continue with the remaining batches.
- Once every batch has had its first fry, fry the wedges a second time for 4 to 6 minutes per batch, until golden brown and crispy.
Notes
Nutrition
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