Do you miss those iconic KFC potato wedges that disappeared from the menu? I know I do! When they switched to fries a few years back, my daughter Emily and I were genuinely disappointed.
Those perfectly seasoned, double-fried wedges with their crispy coating and fluffy centers were our favorite side dish to pair with that famous fried chicken.
After plenty of trial and error in my kitchen (and maybe a few potato casualties along the way), I've finally cracked the code! This copycat recipe recreates those beloved KFC potato wedges with shocking accuracy.
The secret? A double-dredge in seasoned flour and a double-fry technique that gives them that signature crispy exterior while keeping the inside perfectly tender.
These homemade wedges make the perfect side dish for almost any meal, or honestly, they're amazing all on their own with some dipping sauce. Ready to bring back this discontinued fast food favorite? Let's get cooking!
Why You Will Like This Recipe
- These wedges taste incredibly close to the original KFC potato wedges with that perfect balance of seasonings
- The double-breading and double-frying technique creates an ultra-crispy exterior that doesn't get soggy
- They're actually quite simple to make with basic pantry ingredients
- You can prep them ahead of time (the soaking actually improves the texture!)
- They're substantially more satisfying than regular french fries
- Perfect for dipping in your favorite sauces (I'm partial to ranch, but ketchup works too)
Ingredients
- 3 pounds Russet potatoes (about 5-6 medium potatoes)
- 2 cups all-purpose flour
- 1½ cups milk
- 1 egg
- 2 teaspoons salt
- 1 teaspoon garlic salt
- ½ teaspoon onion powder
- 1 tablespoon ground black pepper
- 1 teaspoon poultry seasoning (optional but recommended)
- Oil for frying (vegetable or canola work best)
Instructions
- Wash your potatoes thoroughly under cool running water, scrubbing the skin to remove any dirt. Pat them dry with paper towels.
- Cut each potato in half lengthwise, then cut each half into 3-4 wedges, depending on the size of your potato. The wedges should be no larger than ⅜ inch thick at the widest part. Try to keep them uniform in size so they cook evenly. (I find that cutting them all at once and then comparing helps get them more consistent!)
- Place all your potato wedges in a large bowl and cover completely with cold water. Let them soak for at least 1 hour, or even better, overnight in the refrigerator. This removes excess starch and helps them get extra crispy when fried.
- When you're ready to cook, drain the potatoes in a colander and pat them completely dry with paper towels. Any excess moisture will cause the oil to splatter dangerously.
- In a shallow bowl, whisk together the milk and egg until well combined.
- In another bowl, combine the flour, salt, garlic salt, onion powder, black pepper, and poultry seasoning. Mix well to distribute all the seasonings.
- Set up your dredging station: potatoes, then flour mixture, then egg wash, then flour mixture again, and finally a wire rack set over a baking sheet.
- Take each potato wedge and dredge it first in the flour mixture, coating all sides. Then dip it into the egg wash, and finally back into the flour mixture for a second coating. Place it on the wire rack.
- Repeat with all potato wedges, then let them rest on the rack for 5-10 minutes. This resting time allows the coating to set up and adhere better to the potatoes during frying. (I learned this the hard way when my first batch had the coating slide right off! Patience pays off here.)
- While the wedges are resting, heat your oil in a large, deep pot or deep fryer to 350°F. Use a candy/deep fry thermometer to monitor the temperature if possible.
- Working in batches (don't overcrowd the pot!), carefully lower the potato wedges into the hot oil and fry for 5-6 minutes until they're light golden brown.
- Remove the first batch with a slotted spoon or spider strainer and place back on the wire rack to drain. Continue with remaining batches.
- For the second fry (this is crucial!), return each batch of wedges to the 350°F oil and fry for an additional 3-4 minutes until they're deep golden brown and ultra crispy.
- Transfer the finished wedges to the wire rack, sprinkle with a little extra salt while they're still hot if desired, and serve immediately.
Storage & Reheating
- These wedges are best enjoyed fresh and hot, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, place them in a 400°F oven for 5-10 minutes until hot and crispy again. Avoid microwaving as this will make them soggy.
- For maximum crispiness when reheating, place them on a wire rack over a baking sheet in the oven.
- You can freeze the wedges after the first fry, then finish with the second fry when ready to serve.
Tips for Perfect KFC Potato Wedges
- Don't skip the soaking step! This removes excess starch from the potatoes and is essential for achieving that perfect texture.
- Make sure your oil stays at 350°F throughout the cooking process. If it gets too hot, the coating will burn before the inside cooks; if it's too cool, the wedges will absorb more oil and become greasy.
- Let the coating set up on the wedges before frying. Those 5-10 minutes of resting time make a huge difference in how well the breading adheres.
- Work in small batches when frying. Overcrowding the pot will lower the oil temperature too much and result in soggy wedges.
- The poultry seasoning might seem like an odd addition, but it contains several herbs that help recreate that signature KFC flavor profile. If you don't have it, a pinch of dried thyme, sage, and rosemary works too!
- Have you ever wondered why restaurant fries always taste better? Double-frying is their secret, and it works perfectly for these wedges too!
Frequently Asked Questions
Russet potatoes are definitely the way to go here. They have a high starch content that creates the perfect contrast between the crispy exterior and fluffy interior.
I've tried making these with red potatoes and Yukon golds, but they just don't get that authentic KFC texture. Russets also hold their shape better during the double-frying process.
Soaking the cut potatoes in cold water removes excess starch from their surface, which prevents them from sticking together and helps them crisp up beautifully when fried.
It also adds moisture to the inside of the potato, creating that fluffy interior we're looking for. I've tested both 1-hour soaking and overnight soaking, and honestly, the overnight soak produces noticeably better results if you have the time.
Yes, you can! While deep-frying gives the most authentic result, you can air fry these wedges at 380°F for about 15-20 minutes, turning halfway through.
Spray them with a little oil before air frying to help the coating crisp up. They won't be quite as crunchy as the deep-fried version, but they'll still be delicious and use significantly less oil.
The double-frying technique is essential for creating that signature KFC crispiness. The first fry (5-6 minutes) cooks the potato through and creates the initial crust.
The brief rest in between allows the moisture inside to release steam, which helps create tiny fissures in the coating. The second fry (3-4 minutes) seals these fissures and creates that extra-crunchy outer shell that makes these wedges so addictive.
I tried making them with just one fry, and they were good, but not great—the double-fry is worth it!
Recipes You May Like
- Air Fryer Sweet Potato Wedges - A healthier alternative with a different flavor profile but just as satisfying!
- Southern Fried Chicken Recipe - The perfect main dish to pair with these KFC-style potato wedges
- Old Fashioned Baked Macaroni and Cheese - Another classic comfort food side that goes great with these wedges
Conclusion
These copycat KFC potato wedges bring back all the nostalgic flavor of the discontinued fast food favorite. With their perfectly seasoned, crispy exterior and fluffy center, they're honestly even better than the original (am I allowed to say that?).
The double-dredge and double-fry technique might seem like extra work, but I promise the results are absolutely worth it. Emily gives these her enthusiastic seal of approval—she actually said they're "even better than the real ones, Mom!" which is high praise from my picky eater.
Whether you're serving these alongside fried chicken for the full KFC experience or just enjoying them on their own with your favorite dipping sauce, these potato wedges are sure to become a regular request in your household.
Have you tried making copycat fast food recipes at home? I'd love to hear about your successes in the comments below! Also, don’t forget to save this to your Pinterest for later
KFC Potato Wedges
Equipment
- Deep fryer or large pot
- Wire Rack
- Baking Sheet
- Deep fry thermometer
Ingredients
- 3 pounds Russet potatoes about 5-6 medium potatoes
- 2 cups all-purpose flour
- 1 ½ cups milk
- 1 egg
- 2 teaspoons salt
- 1 teaspoon garlic salt
- ½ teaspoon onion powder
- 1 tablespoon ground black pepper
- 1 teaspoon poultry seasoning optional but recommended
- oil for frying vegetable or canola work best
Instructions
- Wash your potatoes thoroughly under cool running water, scrubbing the skin to remove any dirt. Pat them dry with paper towels.
- Cut each potato in half lengthwise, then cut each half into 3-4 wedges, depending on the size of your potato. The wedges should be no larger than ⅜ inch thick at the widest part. Try to keep them uniform in size so they cook evenly.
- Place all your potato wedges in a large bowl and cover completely with cold water. Let them soak for at least 1 hour, or even better, overnight in the refrigerator. This removes excess starch and helps them get extra crispy when fried.
- When you're ready to cook, drain the potatoes in a colander and pat them completely dry with paper towels. Any excess moisture will cause the oil to splatter dangerously.
- In a shallow bowl, whisk together the milk and egg until well combined.
- In another bowl, combine the flour, salt, garlic salt, onion powder, black pepper, and poultry seasoning. Mix well to distribute all the seasonings.
- Set up your dredging station: potatoes, then flour mixture, then egg wash, then flour mixture again, and finally a wire rack set over a baking sheet.
- Take each potato wedge and dredge it first in the flour mixture, coating all sides. Then dip it into the egg wash, and finally back into the flour mixture for a second coating. Place it on the wire rack.
- Repeat with all potato wedges, then let them rest on the rack for 5-10 minutes. This resting time allows the coating to set up and adhere better to the potatoes during frying.
- While the wedges are resting, heat your oil in a large, deep pot or deep fryer to 350°F. Use a candy/deep fry thermometer to monitor the temperature if possible.
- Working in batches (don't overcrowd the pot!), carefully lower the potato wedges into the hot oil and fry for 5-6 minutes until they're light golden brown.
- Remove the first batch with a slotted spoon or spider strainer and place back on the wire rack to drain. Continue with remaining batches.
- For the second fry (this is crucial!), return each batch of wedges to the 350°F oil and fry for an additional 3-4 minutes until they're deep golden brown and ultra crispy.
- Transfer the finished wedges to the wire rack, sprinkle with a little extra salt while they're still hot if desired, and serve immediately.
Notes
Nutrition
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