KFC Potato Wedges

KFC Potato Wedges Recipe


  • 3 pounds Russet potatoes
  • 2 cups all-purpose flour
  • 1 1/2 cup milk
  • 1 egg
  • 2 teaspoons salt
  • 1 teaspoon garlic salt
  • 1/2 teaspoon onion powder
  • 1 tablespoon ground black pepper
  • 1 teaspoon poultry seasoning (optional)
  • Oil for frying


  1. Prepare the Potatoes:
    • Wash the potatoes thoroughly.
    • Cut the potatoes into wedges no larger than 3/8 of an inch thick at the outside. Aim for uniform thickness.
  2. Soak the Potatoes:
    • Place the potato wedges in a large bowl and cover them with water.
    • Soak for at least 1 hour (overnight for best results).
  3. Prepare the Breading Station:
    • In a small bowl, whisk together the milk and egg.
    • In another bowl, mix the flour, salt, garlic salt, onion powder, black pepper, and poultry seasoning.
  4. Heat the Oil:
    • Heat oil in a deep fryer or large pot to 350°F (175°C).
  5. Bread the Potatoes:
    • Dredge the soaked potato wedges in the flour mixture, ensuring they are well coated.
    • Dip the floured potatoes into the milk and egg mixture.
    • Return the potato wedges to the flour mixture for a second coating.
  6. Dry the Potatoes:
    • Place the breaded potatoes on a wire rack set over a baking sheet.
    • Allow them to sit for 5-10 minutes to let the coating set.
  7. First Frying:
    • Fry the potatoes in batches for 5-6 minutes.
    • Remove them from the oil and let them drain on a wire rack.
  8. Second Frying:
    • Fry the potatoes again for an additional 3-4 minutes until they are golden brown and crispy.
    • Drain the second batch on the wire rack.
  9. Serve:
    • Serve the potato wedges immediately while they are hot and crispy.

Most Popular 20 Questions and Their Answers Related to KFC Potato Wedges

  1. Can I use a different type of potato?
    • Russet potatoes are preferred for their texture, but you can use other types like Yukon Gold or red potatoes.
  2. Do I have to soak the potatoes?
    • Soaking helps remove excess starch, making the wedges crispier. It’s recommended but not mandatory.
  3. Can I bake these instead of frying?
    • Yes, bake at 425°F (220°C) for 25-30 minutes, turning halfway through until crispy.
  4. Can I make these ahead of time?
    • You can prep the potatoes and keep them soaked in water in the fridge overnight. Fry them when ready to serve.
  5. Can I freeze the potato wedges?
    • Yes, freeze them after the first frying. Re-fry them directly from frozen.
  6. What kind of oil should I use?
    • Use oils with high smoke points like vegetable oil, canola oil, or peanut oil.
  7. How do I make them extra crispy?
    • Ensure to double fry the potatoes and let them dry on a wire rack between frying.
  8. Can I add other spices to the flour mix?
    • Yes, customize the seasoning with paprika, cayenne pepper, or any preferred spices.
  9. What dipping sauces go well with these wedges?
    • Ranch, ketchup, honey mustard, or barbecue sauce are great options.
  10. How can I make them less greasy?
    • Drain them well on a wire rack after frying and pat with paper towels if needed.
  11. Can I use an air fryer?
    • Yes, cook at 400°F (200°C) for about 20-25 minutes, shaking the basket halfway through.
  12. What should I serve with these wedges?
    • They pair well with fried chicken, burgers, or as a standalone snack.
  13. How can I store leftovers?
    • Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer.
  14. Can I use almond or soy milk for the egg wash?
    • Yes, any milk alternative will work for the egg wash.
  15. What is the best way to reheat them?
    • Reheat in an oven or air fryer to retain crispiness.
  16. Why are my wedges soggy?
    • Ensure the oil is hot enough and don’t overcrowd the fryer.
  17. Can I skip the egg in the wash?
    • The egg helps the coating adhere better, but you can skip it if necessary.
  18. How can I make them spicy?
    • Add cayenne pepper or chili powder to the flour mix.
  19. Are these gluten-free?
    • Use a gluten-free flour blend to make them gluten-free.
  20. Can I add cheese?
    • Yes, sprinkle with grated cheese immediately after frying for a cheesy twist.

Enjoy your homemade KFC Potato Wedges with these tips and tricks for the perfect outcome!

Secrets to Achieve the Perfect KFC Potato Wedges

  1. Uniform Thickness:
    • Ensure all potato wedges are cut to the same thickness (no larger than 3/8 inch) for even cooking.
  2. Soaking Potatoes:
    • Soak the potato wedges in water for at least 1 hour, or overnight, to remove excess starch for crispier wedges.
  3. Use Russet Potatoes:
    • Russet potatoes have a higher starch content, making them ideal for crispy wedges.
  4. Double Frying Technique:
    • Fry the wedges twice—first at a lower temperature to cook them through, and then at a higher temperature to crisp them up.
  5. Dry the Potatoes Thoroughly:
    • Pat the soaked potatoes dry with paper towels before dredging to ensure the coating sticks well.
  6. Season the Flour:
    • Add a variety of seasonings to the flour mix, such as paprika, cayenne pepper, or dried herbs, for extra flavor.
  7. Use Buttermilk:
    • Substitute milk with buttermilk in the egg wash for a tangy flavor and better coating adhesion.
  8. Proper Oil Temperature:
    • Maintain the oil at 350°F (175°C) for optimal frying. Use a thermometer to monitor the temperature.
  9. Don’t Overcrowd the Fryer:
    • Fry the potato wedges in small batches to prevent lowering the oil temperature and ensure even cooking.
  10. Rest Between Coatings:
    • Let the coated potatoes rest on a wire rack for 5-10 minutes before frying to allow the coating to set.
  11. Use a Wire Rack:
    • After frying, place the wedges on a wire rack over a baking sheet to drain excess oil and maintain crispiness.
  12. Season Immediately:
    • Sprinkle salt and additional seasonings on the wedges immediately after frying while they are still hot.
  13. Experiment with Coatings:
    • Try adding cornmeal or panko breadcrumbs to the flour mix for extra crunch.
  14. Add Baking Powder:
    • Adding a small amount of baking powder to the flour mix can make the coating lighter and crispier.
  15. Infuse the Oil:
    • Add a clove of garlic or a sprig of rosemary to the oil for additional flavor during frying.
  16. Preheat the Oil:
    • Ensure the oil is hot before adding the potato wedges to prevent them from absorbing too much oil.
  17. Monitor Frying Time:
    • Fry the wedges for 5-6 minutes during the first fry and 3-4 minutes during the second fry for perfect crispiness.
  18. Use Fresh Oil:
    • For the best flavor and texture, use fresh oil and avoid reusing oil that has been used multiple times.
  19. Serve Immediately:
    • Serve the potato wedges hot and fresh for the best taste and texture.
  20. Complement with Dips:
    • Serve with a variety of dipping sauces like ranch, ketchup, or spicy mayo to enhance the eating experience.