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KFC Potato Wedges Recipe

Recreate the iconic KFC Potato Wedges at home with this crispy, golden, and perfectly seasoned recipe. These wedges are crunchy on the outside, fluffy on the inside, and packed with that signature fast-food flavor everyone loves!
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Prep Time 45 minutes
Cook Time 15 minutes
Course Appetizer, Main Course, Snack
Cuisine American
Servings 4
Calories 320 kcal

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.