Homemade KFC Potato Wedges
User Reviews
4.8
Homemade KFC Potato Wedges
Description
Homemade KFC Potato Wedges are prepared using russet potatoes cut into uniform wedges no more than 3/8 inch thick to ensure even cooking. Soaking the wedges in water for at least an hour, preferably overnight, helps remove starch to reduce stickiness during frying. A seasoned flour mixture combined with egg and milk forms a batter that crisps up on frying. The wedges are first dredged in flour, then dipped in an egg wash, and again coated with flour before resting briefly to set the coating. They are fried in hot oil at 350°F for 5 to 6 minutes to cook through and develop a crunchy crust, then drained on wire racks to maintain crispness. The seasoning blend including garlic salt and poultry seasoning provides a distinct savory flavor that sets these wedges apart. Proper oil temperature and frying in small batches prevent sogginess and ensure even golden frying.
This preparation produces wedges with a pleasant crunch outside and soft, fluffy potato inside, suitable for serving alongside fried chicken or as a snack with ketchup or your preferred sauce. The familiar seasoning mix echoes flavors found in popular fast food, making them appealing for those wanting a homemade alternative.
For best results, dry the wedges thoroughly after soaking to avoid oil splatter during frying. Maintain the oil temperature precisely using a thermometer and avoid overcrowding the fryer to keep the wedges crispy. Season the wedges immediately after frying while still hot for better adherence of extra salt or spices.
Ingredients
- 3 pounds russet potato
- 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
- cooking 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 potato wedges evenly to ensure uniform cooking.
- Dry wedges thoroughly after soaking to prevent dangerous oil splatter.
- Maintain frying oil at 350°F for the first fry and increase to 375°F for a second fry to crisp the wedges.
- Cook in small batches to avoid overcrowding and maintain crispiness.
- Season the wedges immediately after frying while hot for best flavor adherence.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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