KFC Potato Wedges Recipe
Few fast-food sides have reached legendary status like KFC’s potato wedges. With their crispy, seasoned coating and fluffy interior, these wedges were the ultimate comfort food companion to fried chicken. Though they’ve been retired from the KFC menu, that doesn’t mean you can’t bring them back to life in your own kitchen.
As a professional chef, I’ve tested and tweaked this KFC Potato Wedges Recipe to replicate the signature flavor and crunch you remember. Whether you’re serving them as a snack, side dish, or crowd-pleasing appetizer, this step-by-step guide will give you foolproof results every time.
Why You’ll Love This KFC Potato Wedges Recipe
There’s something magical about the way KFC’s potato wedges hit the palate — crispy, bold, and tender all at once. This homemade version delivers all that and more:
- Crispy on the outside, fluffy on the inside
- Perfectly seasoned with a KFC-inspired spice blend
- Easy to make with pantry-friendly ingredients
- Great for air frying, deep frying, or baking
- Tastes just like the original, if not better!
If you’ve been mourning the loss of KFC’s wedges, this recipe is your redemption.
Ingredients You’ll Need
To recreate that unmistakable flavor and texture, the right ingredients make all the difference. Here’s everything you need for this KFC Potato Wedges Recipe:
For the Potato Wedges:
- 4 large russet potatoes – scrubbed clean, skin on
- Cold water & ice – for soaking the wedges
For the Seasoned Flour Coating:
- 1 ½ cups all-purpose flour
- ½ cup cornstarch – helps add that signature crispy crunch
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground black pepper
- 1 tsp salt
- 1 tsp dried oregano
- 1 tsp chili powder (optional for heat)
- ½ tsp baking powder – adds extra lightness to the coating
For the Egg Wash:
- 2 large eggs
- 1 cup milk (whole milk preferred)
For Frying:
- Vegetable oil or canola oil – enough for deep frying
Step-by-Step Instructions
Step 1: Prep the Potatoes
Start by washing your russet potatoes thoroughly. Leave the skins on — that’s part of the rustic charm and flavor of the original KFC wedges.
Cutting Technique:
Slice each potato in half lengthwise, then into quarters. Depending on the size, you should get 6–8 wedges per potato. Aim for even thickness so they cook uniformly.
Step 2: Soak for Crispiness
Soak the potato wedges in a large bowl of ice water for at least 30 minutes (up to 2 hours). This step pulls out excess starch and helps the wedges crisp up beautifully during frying.
Pro Tip: If you have time, soak overnight in the fridge for the ultimate crunch.
Step 3: Make the Seasoned Coating
In a large mixing bowl, whisk together the flour, cornstarch, and all the seasonings. This is where the KFC magic happens — don’t skimp on the spices!
Step 4: Prepare the Egg Wash
In a separate bowl, whisk the eggs and milk together. This helps the flour mixture cling to the potatoes and creates that iconic craggy coating.
Step 5: Double-Dip for Extra Crunch
Drain the soaked potato wedges and pat them dry with a clean kitchen towel.
Now, follow this coating sequence:
- Dredge each wedge in the seasoned flour.
- Dip it into the egg wash.
- Dredge again in the flour mixture, pressing slightly to ensure a thick, even coating.
Set aside on a wire rack and repeat until all wedges are coated.
Step 6: Fry to Perfection
Heat your oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Fry in small batches to avoid overcrowding.
Cook the wedges for about 5–7 minutes, until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined tray or a wire rack.
Pro Tip: After frying, sprinkle with a pinch of salt while they’re still hot for extra flavor.
Chef’s Tips for Success
- Choose the Right Potato: Russet potatoes are high in starch, which makes them ideal for achieving fluffy centers and crispy exteriors.
- Don’t Skip the Soak: It might seem optional, but soaking is the secret weapon for restaurant-quality wedges.
- Season Generously: The flour mixture is your flavor base — don’t hold back.
- Use a Thermometer: Temperature control is key. Too low, and your wedges will be greasy. Too high, and they’ll burn outside before cooking through.
- Drain Properly: Always drain on a wire rack instead of a paper towel to preserve crispness.
Flavor Variations
While this KFC Potato Wedges Recipe is a faithful copycat, you can easily switch it up to suit your taste.
1. Spicy Cajun Wedges
Add cayenne pepper and smoked paprika to the flour mix for a fiery kick.
2. Cheesy Ranch Wedges
Sprinkle with ranch seasoning powder and grated parmesan right after frying.
3. Herb-Garlic Wedges
Toss with chopped parsley and minced garlic butter for an herby twist.
4. Air-Fried Version
Want to go lighter? Air fry the wedges at 400°F for 20–25 minutes, flipping halfway through. Spray with oil before cooking for a crisp finish.
Serving Suggestions
These wedges are incredibly versatile. Here’s how to serve them like a pro:
- With dipping sauces: Think ranch, spicy mayo, honey mustard, or KFC’s classic gravy.
- As a side: Serve with fried chicken, burgers, pulled pork sandwiches, or BBQ ribs.
- Game day platter: Pair with wings, nachos, and sliders for a crowd-pleasing spread.
- Loaded style: Top with cheese, bacon, scallions, and sour cream for loaded potato wedges.
Storage and Reheating Tips
Storing Leftovers:
Let the wedges cool completely, then store in an airtight container in the fridge for up to 3 days.
Reheating:
- Oven: Bake at 375°F for 10–15 minutes until hot and crisp.
- Air fryer: 5–7 minutes at 375°F for maximum crunch.
- Avoid microwaving — it makes them soggy.
Frequently Asked Questions
Q: Can I bake these instead of frying?
Yes! Preheat your oven to 425°F, place coated wedges on a greased baking sheet, spray with oil, and bake for 30–35 minutes, flipping once.
Q: Why do my wedges fall apart during frying?
This could be due to over-soaking or undercooked interiors. Make sure your wedges aren’t too thin, and maintain the correct oil temperature.
Q: Can I make them gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free flour blend and double-check that your cornstarch and spices are certified gluten-free.
Final Thoughts
Whether you’re reliving nostalgic flavors or introducing your family to an iconic fast-food favorite, this KFC Potato Wedges Recipe brings the perfect balance of crunch, seasoning, and comfort straight to your kitchen. With its easy prep and foolproof flavor, it’s sure to become a go-to in your recipe repertoire.
So grab some russet potatoes, fire up your fryer (or oven), and let’s bring those beloved KFC potato wedges back to life—crispy, golden, and finger-lickin’ good!
KFC Potato Wedges Recipe
Ingredients
For the Potato Wedges:
- 4 large russet potatoes skin on
- Cold water & ice for soaking
For the Seasoned Flour Coating:
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground black pepper
- 1 tsp salt
- 1 tsp dried oregano
- 1 tsp chili powder optional
- ½ tsp baking powder
For the Egg Wash:
- 2 large eggs
- 1 cup whole milk
For Frying:
- Vegetable or canola oil for deep frying
Instructions
Prep the Potatoes:
- Wash and scrub the potatoes thoroughly. Cut each into 6–8 wedges, leaving the skin on.
Soak the Wedges:
- Place wedges in a large bowl filled with ice water. Soak for at least 30 minutes (up to 2 hours). Drain and pat dry thoroughly.
Prepare the Coating:
- In a large bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, pepper, salt, oregano, chili powder, and baking powder.
Make the Egg Wash:
- In a separate bowl, whisk together the eggs and milk until well combined.
Coat the Wedges:
- Dredge each wedge in the flour mix → dip in the egg wash → dredge again in the flour mix. Press gently to ensure even coating. Place on a wire rack.
Fry the Wedges:
- Heat oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C). Fry wedges in batches for 5–7 minutes or until golden brown and crispy. Avoid overcrowding the pot.
Drain and Serve:
- Remove wedges and place them on a wire rack or paper towel-lined tray. Season with a pinch of salt while hot. Serve immediately with your favorite dipping sauces.
Notes
- Soaking Tip: Soaking removes starch and helps make the wedges extra crispy. For best results, soak overnight in the fridge.
- Baking Option: Bake at 425°F for 30–35 minutes, flipping halfway through, and spraying with oil for crispness.
- Air Fryer Option: Air fry at 400°F for 20–25 minutes, flipping halfway through.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in an oven or air fryer to restore crispness. Avoid microwaving.