KFC Potato Wedges (Copycat)

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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.

A Perfect Copycat! Perfectly Seasoned! KFC Potato Wedges are a total guilty pleasure of mine. Even when I’m not craving my favorite KFC Original Recipe Chicken I sometimes just go through the drive through ONLY for these wedges. Plus all the kids love them too.

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!
You'll LOVE these KFC Potato Wedges! They're so easy, crispy on the outside and fluffy on the inside!

Looking for more KFC and fried chicken recipes?

The perfect copycat KFC Potato Wedges!

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!

Recipe

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KFC Potato Wedges (Copycat)

5
  • Yield: 8 servings
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Course: Side Dish
  • Cuisine: American
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.

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

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Set up a two large bowls and in the first one whisk the milk and egg together.
  2. In the second bowl combine the flour, seasoned salt, black pepper, paprika, garlic powder.
  3. Scrub clean the potatoes and slice into 1/4 inch to 1/2 inch thick wedges.
  4. Once cut let the potatoes sit in the milk mixture.
  5. In a large heavy bottomed pot, heat 3 inches of shortening in to 375°F.
  6. Take a handful of the potatoes out of the milk mixture with a slotted skimmer or tongs.
  7. Toss in the flour mixture.
  8. Fry in the hot oil for 3-4 minutes.
  9. 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.

Nutrition Information

Yield: 8 servings, Amount per serving: calories

All images and text © for Dinner, then Dessert, Inc.

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You'll LOVE these KFC Potato Wedges! They're so easy, crispy on the outside and fluffy on the inside!
A Perfect Copycat! Perfectly Seasoned KFC Potato Wedges!

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Comments

    1. 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!

      1. So if i naked these do i only use the spices? I’m confused. Also if i fry these do i fry them a second time as far as dipping them back in the eggs and ect and then flour and fry again? I’m sorry plz help

        1. Yes, you’ll add 2-3 tablespoons of oil and then coat them in the spices if you plan on baking them. If you do decide to fry them, no need to dip them back in the batter after the first time frying. The second time frying is just to create a double crisp on the wedge. Hope this clears up any confusion!

  1. I love these wedges! Sometimes i will indulge on the way home and get some. I love how tender they are on the inside and super crunchy on the outside, yum. Now i want some. Hah.

  2. Already made these for two dinners!!! Hubby and kids loved them. This recipe is definitely a keeper!! Thank you!!!

    Rating: 5
  3. Just a thought, can you freeze these after the first fry, then bake them later in the oven? That way you could freeze a big batch of them, no more frozen fries from the grocery store.
    I may have to try this as soon as the weather is a bit warmer. That way I can deep fry outside instead of smelling up the house.

    1. I haven’t tested it that way so I’m not sure. If you decide to try it, I’d love to know how they turned out. Thanks!

  4. Every time I see cooks or sites online recommending CANOLA OIL, I want to scream. Years ago, this was used to grease the railroad tracks but when that was no longer needed, they needed to find another way to make money so why not human consumption….thus, canola oil in our grocery stores. If you must deep fry, use peanut oil as it stands up well to high heat. EVOO (Extra virgin olive oil) in our salads, (not for cooking ) and a little coconut oil otherwise. Buy the smallest bottles you can find and forget about price per unit. As soon as you open ANY oil, it starts to go rancid so store in dark, cool place and don’t keep it long. Healthy eating……June Schiavoni

  5. I tried this recipe and it turned out SOOOO GOOOD. The only thing I would say it up the spice a mount in the flour…the first batch while delicious I felt it needed more salt….but I like salt lol. So now I dip in milk then season and then I coat in flour to really season them….I JUST LOVE THE CRUNCH! Thanks for sharing!

    Rating: 5
  6. This was the worst fries I have ever tasted or made in my life time I followed step by step and ugh… Was it nasty it didnt get soft at all it stayed hard so I put them in the oven and still an disaster!!!!! Why does everyone seem to have it right and i am amazing in the kitchen

    1. Sorry they didn’t live up to your expectation. If you’d like, you can email me at contact @ dinnerthendessert .com and we can try and troubleshoot what might have gone wrong.