KFC Potato Wedges Recipe
Ingredients
- 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
Instructions
- 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.
- 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).
- 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.
- Heat the Oil:
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- 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.
- 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.
- First Frying:
- Fry the potatoes in batches for 5-6 minutes.
- Remove them from the oil and let them drain on a wire rack.
- 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.
- Serve:
- Serve the potato wedges immediately while they are hot and crispy.
Most Popular 20 Questions and Their Answers Related to KFC Potato Wedges
- 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.
- Do I have to soak the potatoes?
- Soaking helps remove excess starch, making the wedges crispier. It’s recommended but not mandatory.
- Can I bake these instead of frying?
- Yes, bake at 425°F (220°C) for 25-30 minutes, turning halfway through until crispy.
- 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.
- Can I freeze the potato wedges?
- Yes, freeze them after the first frying. Re-fry them directly from frozen.
- What kind of oil should I use?
- Use oils with high smoke points like vegetable oil, canola oil, or peanut oil.
- How do I make them extra crispy?
- Ensure to double fry the potatoes and let them dry on a wire rack between frying.
- Can I add other spices to the flour mix?
- Yes, customize the seasoning with paprika, cayenne pepper, or any preferred spices.
- What dipping sauces go well with these wedges?
- Ranch, ketchup, honey mustard, or barbecue sauce are great options.
- How can I make them less greasy?
- Drain them well on a wire rack after frying and pat with paper towels if needed.
- Can I use an air fryer?
- Yes, cook at 400°F (200°C) for about 20-25 minutes, shaking the basket halfway through.
- What should I serve with these wedges?
- They pair well with fried chicken, burgers, or as a standalone snack.
- 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.
- Can I use almond or soy milk for the egg wash?
- Yes, any milk alternative will work for the egg wash.
- What is the best way to reheat them?
- Reheat in an oven or air fryer to retain crispiness.
- Why are my wedges soggy?
- Ensure the oil is hot enough and don’t overcrowd the fryer.
- Can I skip the egg in the wash?
- The egg helps the coating adhere better, but you can skip it if necessary.
- How can I make them spicy?
- Add cayenne pepper or chili powder to the flour mix.
- Are these gluten-free?
- Use a gluten-free flour blend to make them gluten-free.
- 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
- Uniform Thickness:
- Ensure all potato wedges are cut to the same thickness (no larger than 3/8 inch) for even cooking.
- Soaking Potatoes:
- Soak the potato wedges in water for at least 1 hour, or overnight, to remove excess starch for crispier wedges.
- Use Russet Potatoes:
- Russet potatoes have a higher starch content, making them ideal for crispy wedges.
- 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.
- Dry the Potatoes Thoroughly:
- Pat the soaked potatoes dry with paper towels before dredging to ensure the coating sticks well.
- Season the Flour:
- Add a variety of seasonings to the flour mix, such as paprika, cayenne pepper, or dried herbs, for extra flavor.
- Use Buttermilk:
- Substitute milk with buttermilk in the egg wash for a tangy flavor and better coating adhesion.
- Proper Oil Temperature:
- Maintain the oil at 350°F (175°C) for optimal frying. Use a thermometer to monitor the temperature.
- Don’t Overcrowd the Fryer:
- Fry the potato wedges in small batches to prevent lowering the oil temperature and ensure even cooking.
- Rest Between Coatings:
- Let the coated potatoes rest on a wire rack for 5-10 minutes before frying to allow the coating to set.
- Use a Wire Rack:
- After frying, place the wedges on a wire rack over a baking sheet to drain excess oil and maintain crispiness.
- Season Immediately:
- Sprinkle salt and additional seasonings on the wedges immediately after frying while they are still hot.
- Experiment with Coatings:
- Try adding cornmeal or panko breadcrumbs to the flour mix for extra crunch.
- Add Baking Powder:
- Adding a small amount of baking powder to the flour mix can make the coating lighter and crispier.
- Infuse the Oil:
- Add a clove of garlic or a sprig of rosemary to the oil for additional flavor during frying.
- Preheat the Oil:
- Ensure the oil is hot before adding the potato wedges to prevent them from absorbing too much oil.
- 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.
- Use Fresh Oil:
- For the best flavor and texture, use fresh oil and avoid reusing oil that has been used multiple times.
- Serve Immediately:
- Serve the potato wedges hot and fresh for the best taste and texture.
- Complement with Dips:
- Serve with a variety of dipping sauces like ranch, ketchup, or spicy mayo to enhance the eating experience.