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)
- 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)
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.