KFC Potato Wedges (Copycat)
Enjoy the iconic taste of KFC Potato Wedges at home with this easy-to-follow recipe that delivers crispy, flavorful snacks perfect for any occasion.
Ingredients
For the Coating
- 1 cup milk for a moist texture
- 1 unit egg to help bind and coat the wedges
- 1 cup flour creating that crispy outer layer
- 2 tablespoons seasoned salt for robust flavor
- 1 teaspoon ground black pepper a dash of spice
- 1/4 teaspoon paprika adding a subtle smokiness
- 1/2 teaspoon garlic powder for that savory punch
For the Potatoes
- 5 large russet potatoes the star of the dish, ensuring a fluffy inside
- Shortening or canola oil for frying
Instructions
Preparation
- In a large bowl, whisk together the milk and egg until well combined.
- In a separate bowl, mix the flour, seasoned salt, black pepper, paprika, and garlic powder.
- Scrub the potatoes clean under running water and slice them into 1/4 to 1/2-inch thick wedges.
- Soak the potato wedges in the milk mixture for at least 15 minutes.
- In a heavy-bottomed pot, heat 3 inches of shortening or oil to 375°F (190°C).
Frying
- Remove a handful of potato wedges from the milk mixture and toss them in the seasoned flour mixture until coated evenly.
- Fry the coated potatoes in hot oil for about 3-4 minutes until they start turning golden.
- Return them to the hot oil for a second fry of 4-6 minutes until deeply golden brown and crispy.
Notes
Double frying helps achieve that extra-crispy texture. Try variations with other spices or use an air fryer for a healthier option.