KFC Potato Wedges

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Are you craving KFC’s famous potato wedges? You can make them at home! These crispy, flavorful wedges are a perfect side dish for any meal. With just a few simple ingredients and steps, you can recreate KFC’s potato wedges in your own kitchen.

The secret to getting that signature KFC crunch is double-coating the potatoes and frying them twice. This method gives you wedges that are crispy on the outside and soft on the inside. You’ll love how easy it is to make these tasty treats yourself!

Exact Ingredients List

Here’s what you’ll need to make KFC-style potato wedges at home:

• 3 pounds Russet potatoes
• 2 cups all-purpose flour
• 1 1/2 cups milk
• 1 egg
• 2 teaspoons salt
• 1 teaspoon garlic salt
• 1/2 teaspoon onion powder
• 1 tablespoon ground black pepper
• 1 teaspoon poultry seasoning (optional)
• Oil for frying

Make sure to have these ingredients ready before you start cooking. The Russet potatoes are key for getting that perfect fluffy interior.

Don’t forget to pick up enough oil for frying. You’ll need enough to fully submerge the potato wedges.

The seasoning mix gives these wedges their signature KFC flavor. Feel free to adjust the spices to your taste.

Remember, fresh ingredients will give you the best results. Now you’re all set to create crispy, delicious potato wedges just like KFC!

Instructions

Start by washing your potatoes thoroughly. Cut them into small wedges, about 3/8 inch thick. Try to make the cuts as even as possible for uniform cooking.

Soak the wedges in water for at least an hour. This helps remove excess starch and makes them crispier.

Mix milk and egg in a bowl. In another bowl, combine flour, salt, garlic salt, onion powder, black pepper, and poultry seasoning.

Heat your oil to 350°F. Dredge each potato wedge in flour, then dip in the egg mixture, and coat with flour again.

Let the coated wedges rest on a wire rack for 5-10 minutes. This helps the coating stick better.

Fry the wedges in batches for 5-6 minutes. Remove and drain on a wire rack.

For extra crispiness, fry each batch again for 3-4 minutes. Drain and serve hot.

Remember to be careful when working with hot oil. Enjoy your homemade KFC-style potato wedges!

Possible Substitutes List & Recipe Variations

You can try these tasty swaps to change up your KFC-style potato wedges:

Potato options:

• Sweet potatoes
• Yukon Gold potatoes
• Red potatoes

Seasoning variations:

• Cajun spice blend
• Italian herb mix
• Taco seasoning

Want a healthier version? Try baking instead of frying. Coat the wedges in oil and seasonings, then bake at 425°F for 25-30 minutes, flipping halfway through.

For extra crunch, add 1/4 cup of cornstarch to your flour mixture. This will give your wedges an even crispier coating.

You can also experiment with different dipping sauces:

• Ranch dressing
• Honey mustard
• Spicy mayo
• BBQ sauce

Don’t have milk? Use buttermilk or a plant-based alternative like almond milk. The batter might be slightly different, but still tasty!

For a gluten-free option, swap the all-purpose flour for rice flour or a gluten-free flour blend. The texture may change a bit, but they’ll still be delicious.

Tips, Tricks & Storing

For extra crispy wedges, double-fry them. First, fry at a lower temperature to cook the inside. Then, fry again at a higher temperature for a crispy exterior.

Cut your wedges evenly for consistent cooking. Aim for 3/8 inch thickness at the widest part.

Soaking the potatoes in cold water removes excess starch. This leads to crispier wedges. Try soaking for at least an hour, or overnight for best results.

Let the breaded wedges sit for 5-10 minutes before frying. This helps the coating stick better during cooking.

Use a wire rack for draining. This keeps your wedges crispy instead of soggy.

To store leftovers, let them cool completely. Place in an airtight container and refrigerate for up to 3 days.

Reheat in the oven at 400°F for 10-15 minutes to restore crispiness. Avoid microwaving, as this can make them soggy.

For a healthier option, try air frying your wedges. Spray with oil and cook at 400°F for about 20 minutes, flipping halfway through.