KFC Potato Wedges (Copycat)

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!

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KFC Potato Wedges (Copycat)

KFC Potato Wedges lightly battered in a thin KFC chicken seasoning and double fried until crispy on the outside and fluffy on the inside.
Yield 8 servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder


  • 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 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.



Calories: 189kcal | Carbohydrates: 37g | Protein: 6g | Fat: 1g | Cholesterol: 23mg | Sodium: 1772mg | Potassium: 619mg | Fiber: 2g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 7.6mg | Calcium: 57mg | Iron: 2mg
Keyword: KFC Potato Wedges (Copycat)

KFC Potato Wedges Copycat Collage

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!KFC Potato Wedges Copycat CollageKFC Potato Wedges Copycat Collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert โ€“ Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. 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 ๐Ÿ™‚

  2. 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

    1. 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?

      1. 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.

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