KFC Potato Wedges are lightly battered in a 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
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.
Recipe Card
Ingredients
- 1 cup whole milk
- 1 large egg
- 1 cup flour
- 2 tablespoons seasoned salt
- 1 teaspoon coarse ground black pepper
- 1/4 teaspoon paprika
- 1/2 teaspoon garlic powder
- 5 large russet potatoes , sliced into wedges
- shortening for frying (or canola oil)
Instructions
- Set up a 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, and garlic powder.
- Scrub the potatoes clean and slice into 1/4-inch to 1/2-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°F.
- Take a handful of the potatoes out of the milk mixture with tongs.
- Toss potatoes 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.
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
Table of Contents
About this Recipe
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.
Chef’s Note
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!
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.
Alternate Cooking Technique: Baking
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!
Related Recipes
More Amazing Potatoes
The following photos were used in previous versions of this post:
Haven’t made them yet, I’m out of potatoes. I was just curious if they could be frozen? I’m thinking probably not. I’ve been looking for something similar to something like what I’ve made at a little place I worked at back in the late 80’s and early 90’s.
Chicken and spuds. We cooked both similar to KFC, we just dipped the rinsed chicken in a dry seasoned that came premixed. They came in these heavy boxes. We cut our own potatoes that were huge. I think we got six wedges per potato, anyway that seasoned mix was so good. I wished I had gotten a list of its ingredients before I came back to Oklahoma. Washington state we called them spuds, here they call them potato wedges. I still call them spuds even after 34 years.
Hi Bonnie, I wouldn’t recommend it because the coating would likely freeze unevenly, and could fall off while frying.
Sounds like a tasty dry seasoning from your past job. Maybe you can some tests in your kitchen to capture it again.
My boyfriend absolutely loved this recipe. The seasoning stuck to the wedges completely. Excellent flavor!
So glad you both enjoyed the recipe Carla and thanks for letting us know with a five star review!
How is there only 1 gram of fat after frying in oil? Im gonna just gonna try air frying without oil. Enough ketchup and hot sauce will make up for the lack of the oil taste. ?
How did your Potato wedges turn out using the air fryer?
We’ve been using another potato wedge recipe that’s baked but not as many spices and we are not strangers to deep frying so wanted to try but was exciting seeing the option to bake and suggestion on how to adjust. Thank you!!
Cathy Thomson
Glad to hear you enjoyed the recipe and really appreciate the five star review!
what can I use instead of egg? egg allergy in my house.
Replace 1C milk with 1C buttermilk.
Add either flour or cornstarch to milk until it is almost as thick as pancake batter.
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!
Try bread crumbs. 1st dip in flour,then dip in the egg or milk or both mixture. Let the excess drip off. Then shake in fine bread crumbs. I dont recommend planko or panko or whatever them bigger sized crumbs are. Them are good with bigger things like chicken pieces or pork chops. Theyre are crispier but not good for sticking to smaller things like mushrooms or potato wedges. Happy cooking!!
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.
wrong, commercial msg is the amino acid “glutamate ” attached to a mineral “salt” and is produced in like yeast form. you get so much more glutamate in natural form from your regular diet like mushrooms and beef and everything else but you can’t taste it because its not attached to something your tongue can’t taste for example salt. the amount you sprinkle in your food as you cook is no way near the amount you get naturally.
glutamate is a non-essential amino acid. what that means is that if you don’t get enough, then your body will make its own glutamate because its that important for brain health.
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?
Air fryer. Thank me later. ?
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.