KFC Potato Wedges lightly battered in their signature seasoning and double fried until super crispy on the outside and fluffy on the inside.
Crispy Potatoes are a total guilty pleasure of mine, especially the ones from Kentucky Fried Chicken! While they are my go-to side for Original Recipe Chicken, sometimes I go through the drive through ONLY for these wedges.
Sabrina’s KFC Potato Wedges Recipe
Perfecting this recipe was a labor of love but oh was it worth it! 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, most of us don’t usually keep MSG on hand, so some changes were necessary.
French fries can be a bit of a hassle to get just right at home. If you want that golden, crispy coating, you have to fry them… then fry them again. A single fry just won’t cut it, the double fry is crucial for that irresistible restaurant worthy crunch.
Besides the double frying, making these seasoned fries is actually pretty easy even without a bag of frozen pre-cut fries. I once did calculations on those fries; buying them costs roughly 10 times the cost of making them at home. The bit of extra effort to make fries from scratch is worth the savings and the taste can’t be beat!
Want to bake these instead?
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 Copycat 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
Kitchen Tools
- Cast Iron Dutch Oven: I used to fry in my cast iron skillet, but a dutch oven is perfect for frying larger pieces of food and it keeps heat really well. And I like the high sides to lessen the splatter.
- Slotted Skimmer: Love this tool for gently removing and draining oil from fried food. Regular slotted spoons tend to have pooled oil.
Ingredients
- 1 cup milk
- 1 large 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 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 ¼ inch to ½ 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 degrees.
- 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.
Video
Nutrition
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Just wanted to let you know that there is a typo on this page. It says “chicken seassoned” but should only have one s in the center of the word seasoned.
Thanks for the heads up Laura!
Love to see this recipe for an air fryer
I haven’t tested this in an air fryer. Does your air fryer have a “chips” setting? I’m wondering how they would do on 400 degrees for 20 minutes? I’ll have to test that soon! Let us know what you decided to do.
When I put the potatoes in the oil all the coating came off
Well that’s counter productive. Maybe 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!
MSG is a naturally occurring salt. Stop being so afraid of it.
No it’s not. There is naturally occurring. MSG but not the crap they use for cooking. We aren’t supposed have that concentrated amount of it.
MSG is a natural food additive made from glutamates found in seaweed, beets, etc. it isn’t a chemical.
Thanks this is a keeper!
I don’t hardly ever fry anything so what recommendations do you have about baking these instead? Or how long in the aitfryer and what temperature?
Hi Penny,
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!
The recipe is for frying on the stove top if you prefer. I’ve never tested this recipe with an air fryer.
Thanks this was a hit.
These were great!! 5 stars from the whole family!!!
Can you bake these instead of deep fry?
I have made these a couple of times they are amazing! Easy to make and simple ingredients but great flavor!
Breading and deep frying is always a less healthy option than baking, so if you’re going to do it, might as well go out. That i mind, after the first deep fry I gave them another quick dunk in the milk, then flour mixture, and then back into the oil. Wow! Talk about a delicious, thick crispy potato wedge. I may never eat at Kentucky Fried Rats again. No need with all of the copy cat recipes for their chicken, wedges, and coleslaw 🙂
So glad you enjoyed it Cindy!
Dear Sabrina,
fQuestion: Where does the chicken flavoring come from????? I see the seasoning in the recipe but nothing about chicken flavor. Perhaps I misunderstood, please clarify. Thank you’
Kindest Regards
Hello Yvonne, I’m sorry but there is no mention of chicken seasoning in this recipe at all. Maybe the confusion is from another recipe?
I believe what the person who commented , Yvonne, is referring to is the recipe description at the beginning… it states ” lightly battered in a thin KFC CHICKEN FLAVORED SEASONING” . In the recipe, there is no “chicken flavoring” . To Yvonne, I suggest adding 1/4 to 1/2 teaspoon of a powdered chicken bouillon to the dry seasoning-flour mix. That would add a chicken flavor to the coating. Hope this clears the confusion, as I was wondering the same concerning the description.
Thank you, Elizabeth!
When they say KFC flavor they do not mean it will taste like chicken. They mean the flavor will be the same as those wedges from KFC. Hence the “Kentucky fried chicken flavor” wedges. Chicken is referring to the name of the restaurant not the flavor. Just like Dairy Queen flavor fries would mean they taste like Dairy Queen not that they have dairy in them. Adding chicken flavor to the fries would just be weird.