Homemade KFC Potato Wedges
User Reviews
4.8
93 reviews
Excellent
Homemade KFC Potato Wedges
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Recreate the beloved KFC potato wedges at home with this authentic copycat recipe. Our secret double-battering and double-frying technique creates perfectly seasoned wedges with a crispy golden exterior and fluffy center that taste even better than the discontinued original!
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Ingredients
- 3 pounds Russet potatoes
- 2 cups all-purpose flour
- 1 1/2 cup 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
Instructions
- Wash potatoes well, and cut into small wedges. The wedges should be no larger than 3/8 of an inch thick at the outside of the potato. Ideally, the potato wedges should be cut as uniformly as possible.
- Place the potato wedges in a large bowl and add enough water to cover the potatoes. Allow the potatoes to soak for at least 1 hour (best overnight).
- Combine milk and egg in a small bowl. Whisk together to mix the egg fully into the milk.
- In another bowl, combine flour, salt, garlic salt, onion powder, black pepper, and poultry seasoning.
- Heat oil to 350 degrees.
- Dredge the potatoes in the flour, then dip into the egg wash, and then back into the flour.
- Place the breaded potatoes on a wire rack on top of a baking sheet to allow them to dry. The coating will set up and stay on the potatoes better if allowed to set for 5 to 10 minutes before frying
- Fry potatoes in batches for 5 to 6 minutes, remove and place on a wire rack to drain.
- After the first cooking time, place each batch of potatoes back into the oil for another 3 to 4 minutes. This second cooking will result in potatoes with a very crisp outer coating. When removed for the second time drain on the wire rack, and then serve immediately.
Notes
- Cut evenly sized wedges - This ensures they cook at the same rate
- Dry thoroughly after soaking - Any moisture will cause the oil to splatter dangerously
- Maintain proper oil temperature - Use a thermometer for accuracy; 350°F for first fry, 375°F for second fry
- Don't overcrowd the fryer - Cook in small batches for the crispiest results
- Season immediately after the final fry - If you want to add extra salt or seasonings, do it while the wedges are still hot
Nutrition Information
Show Details
Calories
404kcal
(20%)
Carbohydrates
57g
(19%)
Protein
9g
(18%)
Fat
16g
(25%)
Saturated Fat
12g
(60%)
Cholesterol
25mg
(8%)
Sodium
908mg
(38%)
Potassium
820mg
(23%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
110IU
(2%)
Vitamin C
9.7mg
(11%)
Calcium
87mg
(9%)
Iron
3.2mg
(18%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 57g | 19% |
| Protein | 9g | 18% |
| Fat | 16g | 25% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 25mg | 8% |
| Sodium | 908mg | 38% |
| Potassium | 820mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 110IU | 2% |
| Vitamin C | 9.7mg | 11% |
| Calcium | 87mg | 9% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
93 reviews
Excellent
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