KFC Potato Wedges lightly battered in a thin KFC chicken flavored seasoning and double fried until super crispy on the outside and fluffy on the inside.
I tried a half dozen different batches of this recipe trying to figure out how thick the batter should be and how salty the breading should be. Plus MSG is not really an ingredient I want in my house, so some changes needed to happen.
French fries are generally a side dish we don’t want to do at home. Yes, you have to fry….then fry again. It isn’t optional if you want a good crispy fry. The second fry is the only way to get it.
Making your seasoned fries at home are actually easy and don’t take a lot of ingredients or frozen bags of premade fries. I once did calculations on those fries, buying them costs roughly 10 times the cost of making them at home. I’m not saying you don’t have some sunken costs in effort, but really if you’re already cooking by the stovetop you could totally add these as something you make on the side.
Want to bake these KFC Potato Wedges?
Ditch the milk/egg/flour and instead coat the wedges with the spices and enough oil to suit your tastes (I would use 2-3 tablespoons) and bake in a 400 degree oven for 25-30 minutes. I fried them to stay authentic to the recipe, but it would be almost as delicious baked!
Looking for more KFC and fried chicken recipes?
- KFC Original Recipe Chicken (Copycat)
- KFC Coleslaw (Copycat)
- Pioneer Take-Out Fried Chicken
- Chick-fil-A Nuggets (Copycat)
- Chick-Fil-A Crispy Chicken Sandwich and Lemonade
Tools Used in the making of these KFC Potato Wedges:
Cast Iron Dutch Oven: I used to fry in my cast iron skillet, but this dutch oven is perfect for frying larger pieces of food and it keeps heat really well. Plus the lid is a second pan!
Slotted Skimmer: Love this tool for gently removing and draining oil from fried food.
Seasoned Salt: Has that extra something but without the MSG you don’t want!
KFC Potato Wedges (Copycat)
Ingredients
- 1 cup milk
- 1 egg
- 1 cup flour
- 2 tablespoons seasoned salt
- 1 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 1/2 teaspoon garlic powder
- 5 large russet potatoes
- shortening for frying (or canola oil)
Instructions
- Set up a two large bowls and in the first one whisk the milk and egg together.
- In the second bowl combine the flour, seasoned salt, black pepper, paprika, garlic powder.
- Scrub clean the potatoes and slice into 1/4 inch to 1/2 inch thick wedges.
- Once cut let the potatoes sit in the milk mixture.
- In a large heavy bottomed pot, heat 3 inches of shortening in to 375°F.
- Take a handful of the potatoes out of the milk mixture with a slotted skimmer or tongs.
- Toss in the flour mixture.
Fry in the hot oil for 3-4 minutes.
Once all the batches are done with the first round of frying, fry them a second time for 4-6 minutes until golden brown and crispy.
Unsure what I did wrong.
Followed all directions and used the correct measurements.
The seasoning doesn’t really taste like anything and the potatoes were still a bit hard after frying them twice as directed. Baked them 15 minutes at 400 and they softened up, but the flavor profile seems to be nonexistent.
Hi can I store and freeze them? Do you know how long is its shelf life? Thanks
Sure, once made you can flash freeze them on the baking sheet. Once frozen, move them to a freezer bag. They should stay good for up to 3 months.
This recipe is soooo gooood!! The kids can’t get to the dinner table fast enough. That is if I can keep em away until their fried again. Thank you for the recipe!
This was my first time attempting to fry anything ever, so I’m sure this was user error. I wasn’t sure when to spice the potatoes, so I just added them to the milk mixture bowls and coated the potatoes in everything at once. I love that your site lets you change the serving sizes (I went from eight to two). I felt that the breading/milk mixture didn’t stick too well (I probably accidentally added too much milk), so I dipped them again before the second frying time. I didn’t have a kitchen thermometer to measure the oil, so I think that may be why all the fries stuck together in big morphed clumps. Not the best looking, but tasted pretty good. I think if I try this recipe once or twice more I will be able to nail it. ?
Hey Tesla, just wanted to reach out. I remember my first time frying and wish the internet was a thing back then (oops showing my age) but the temp is 95% your success rate when it comes to frying. So I’d go with a fry daddy or an air Fryer. I mean you can do it over the stove med high heat of about 10 min should get you up to temp, but to hot will burn the outside and not cook the inside. To cool, the batter won’t stay on. It’ll kind of Flake off in the oil. As for the big clump of yummy potato just stir the fries/wedges half-way through the frying process. Either way good luck in your foodie venture and I hope this helped.
I’m not a cook or chef, so I don’t understand the double fry instruction. You say to fry them once for 3 to 4 minutes, then fry again for 4 to 6 minutes. But why not fry them only once for 7 to 10 minutes? I don’t get the logic of taking them out of the fryer after 3 or 4 minutes and then putting them right back in. Thanks.
The first frying gives the outside a water tight barrier so when you fry it the second time, the outside gets crispier but the inside stays moist. Hope this helps to explain. Enjoy!
Is it bad to bake them with the wet ingredients? Because I know it says to just use the spices and use oil but I was wondering if I could js follow the recipe and bake them?
You can TOTALLY bake these! Ditch the milk/egg/flour and instead coat the wedges with the spices and enough oil to suit your tastes (I would use 2-3 tablespoons) and bake in a 400 degree oven for 25-30 minutes. I fried them to stay authentic to the recipe, but it would be almost as delicious baked!
Double frying is a standard method for frying french fries or potato wedges. You cook them for 3 to 4 minutes and then you would take them and set them on a paper towel lined cookie sheet or something similar. Let them cool off for around 10 minutes. You would then put them back in the hot oil and cook them the second time. What this does is, the first cook makes the center tender and cooked through. By letting them cool off between cooks and then putting them back in the hot oil makes the outside crispy. I usually start my first cook at 325° F and then turn up my heat to 375° F for the second cook. Hope this helps.
Hey when your double frying them it’s at two different temperatures, if you fry at a lower temperature the oil will seep into the potato’s but it won’t make it very crispy, if you start at a high temp you will get outside crispy but won’t be getting any oil in the potatoes, so the idea is to let some oil get into the potato’s at the lower temp, then higher temp to crisp up the outside. Hopefully that helps ?