If you’ve ever wished you could recreate the iconic KFC potato wedges at home, this recipe is your ticket. These wedges are golden, crispy on the outside, and tender on the inside, with a perfectly seasoned coating that rivals the fast-food favorite.
The secret to that signature crunch? A flavorful flour blend, a double-frying method, and a short resting period before cooking. Serve them alongside fried chicken, burgers, or enjoy them solo with your favorite dipping sauces.
Ingredients
- 3 pounds Russet 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)
- Oil for frying
Instructions
1. Prep the Potatoes
- Wash potatoes thoroughly.
- Cut into uniform wedges no larger than ⅜ inch thick at the thickest edge.
- Place wedges in a large bowl, cover with water, and soak for at least 1 hour (overnight is best for maximum crispiness).
2. Prepare the Coating
- In a small bowl, whisk together milk and egg until smooth.
- In another bowl, combine flour, salt, garlic salt, onion powder, black pepper, and poultry seasoning.
3. Bread the Potatoes
- Remove potatoes from water and pat dry.
- Dredge each wedge in the seasoned flour mixture, then dip into the egg wash, and dredge in the flour mixture again.
- Place breaded wedges on a wire rack over a baking sheet and let them rest for 5–10 minutes to help the coating adhere.
4. Fry to Perfection
- Heat oil to 350°F (175°C).
- Fry wedges in batches for 5–6 minutes. Remove and drain on a wire rack.
- Return each batch to the hot oil for an additional 3–4 minutes to achieve an ultra-crispy exterior.
- Drain again, season lightly if desired, and serve hot.
Tips for the Best Wedges
- Uniform size matters: It ensures even cooking.
- Double fry: This is the key to restaurant-quality crispiness.
- Serving suggestion: Pair with ranch, spicy mayo, or barbecue sauce.
Prep Time: 15 minutes (plus soaking)
Cook Time: 15 minutes
Total Time: ~1 hour 30 minutes
Servings: 6–8