I started making these copycat KFC potato wedges after my kids begged for them three weekends in a row, and honestly, they taste even better than the drive-through version. The double-fry method sounds fancy, but it's actually simple, and the result is restaurant-style potato wedges that stay crispy long after they leave the fryer.
If you're craving something salty and satisfying, try pairing them with Easy Italian-American Meatballs recipe or serving them alongside Easy Peri Peri Chicken Recipe for the ultimate comfort meal. They're also perfect next to Easy Nando's Portuguese Chicken and Rice for a classic fast-food spread at home .
Why You'll Love This copycat KFC potato wedges
These homemade potato wedges are easier than you'd think. You don't need any fancy equipment, just a heavy pot and a little patience. The seasoning blend is simple but packed with flavor, and the double-fry method guarantees that perfect crunch every single time.
They're also incredibly versatile. Serve them as a side dish with fried chicken, pair them with burgers, or just snack on them straight from the wire rack with your favorite dipping sauce. Kids and adults alike can't resist them, and they're way more affordable than ordering takeout.
Plus, you control the salt and spices, so you can adjust them exactly how you like. They're crispy, golden, and just as satisfying as the fast-food version, maybe even better.
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copycat KFC potato wedges Ingredients
Here's everything you need to make these crispy, seasoned potato wedges at home.
See Recipe Card Below This Post For ingredients Quantites
- Whole milk: Helps create a coating that the flour mixture clings to, giving the wedges their crispy exterior.
- Egg: Binds the wet mixture and adds richness to the batter.
- Russet potatoes: These starchy potatoes fry up light and fluffy inside while getting beautifully crisp outside. Make sure to scrub them well.
- All-purpose flour: Forms the base of the coating and gives the wedges structure.
- Cornstarch: Adds extra crispiness to the coating and helps it stay crunchy longer.
- Kosher salt: Seasons the coating and balances all the other flavors. Keep extra on hand for sprinkling after frying.
- Black pepper: Adds a mild heat and depth to the seasoning mix.
- Smoked paprika: Brings a subtle smokiness and a gorgeous golden color to the copycat KFC potato wedges.
- Garlic powder: Adds savory, aromatic flavor without overpowering the other spices.
- Onion powder: Gives a sweet, savory base note that rounds out the seasoning.
- Poultry seasoning: This is the secret ingredient that makes these taste like the real KFC wedges. It adds herby, slightly peppery flavor.
- Peanut oil: The best oil for deep frying because it has a high smoke point and a neutral flavor. You can also use vegetable or canola oil if needed.
how to make copycat KFC potato wedges
Heat oil: Pour 4 inches of peanut oil into a heavy-bottom pot or Dutch oven and heat it to 325°F. Use a thermometer to check the temperature.
Prepare wet mix: In a large bowl, whisk together the milk and egg until smooth. Set it aside.
Prepare potatoes: Scrub the potatoes clean, then slice them into wedges about ¼ to ½ inch thick. Drop the wedges into the milk and egg mixture and toss them around until they're fully coated.
Prepare dry mix: In a gallon-sized plastic bag, combine the flour, cornstarch, salt, pepper, smoked paprika, garlic powder, onion powder, and poultry seasoning. Close the bag and shake it well to mix everything evenly.
Coat wedges: Line a sheet pan with parchment paper. Working in batches, add the wet potato wedges to the bag, close it tightly, and shake until each wedge is coated in the flour mixture. Remove them, tap off any extra flour, and lay them on the sheet pan so they don't touch. Repeat with the rest.
Fry first time: Carefully add the copycat KFC potato wedges in batches to the hot oil and fry for 5 to 6 minutes, stirring occasionally, until they turn lightly golden brown. Pierce one with a fork to check, there should be no resistance. They'll still look pale at this stage.
Drain: Use a slotted spoon or spider to lift the copycat KFC potato wedges out and place them on a wire rack set over a sheet pan. Let them drain while you fry the remaining batches.
Increase oil heat: Turn up the heat and bring the oil temperature to 350°F. This second fry is what makes them extra crispy.
Fry again: Add the wedges back in batches and fry for 2 to 3 minutes, stirring occasionally, until they're deep golden brown and shatteringly crisp.
Drain again: Remove the copycat KFC potato wedges and place them back on the wire rack. Immediately sprinkle them with extra kosher salt while they're still hot. Repeat with the rest of the wedges.
Serve: Pile them on a platter and serve right away while they're hot and crispy. They're perfect on their own or with your favorite dipping sauce.
Substitutions and Variations
You can tweak this recipe based on what you have in your kitchen or your personal taste.
Oil: If you don't have peanut oil, use vegetable oil or canola oil. Both have high smoke points and work well for deep frying.
Potatoes: Russet potatoes are best because of their starchy texture, but Yukon Gold potatoes can work in a pinch. They'll be slightly creamier inside.
Spices: Don't have poultry seasoning? Mix dried thyme, sage, and a pinch of marjoram together. You can also add a little cayenne pepper if you want a spicy kick.
Coating: For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend and make sure your cornstarch is certified gluten-free.
Baking option: If you prefer not to deep fry, you can bake these at 425°F for 35 to 40 minutes, flipping halfway through. They won't be quite as crispy, but they'll still taste great.
Equipment for copycat KFC potato wedges
Heavy-bottom pot or Dutch oven: Essential for deep frying. The heavy bottom helps maintain a steady oil temperature.
Large bowl: For whisking together the milk and egg mixture.
Gallon-sized plastic bag: Makes it easy to coat the copycat KFC potato wedges evenly in the seasoned flour.
Parchment paper: Prevents the coated copycat KFC potato wedges from sticking to the sheet pan before frying.
Wire rack: Lets excess oil drain off so the copycat KFC potato wedges stay crispy instead of soggy.
Sheet pan: Holds the wire rack and catches any drips.
Thermometer: A candy or deep-fry thermometer helps you keep the oil at the right temperature for perfect results.
Storage and Reheating Tips
Refrigerator: Place cooled copycat KFC potato wedges in an airtight container and refrigerate for up to 3 days. They'll lose some crispness, but they're still tasty.
Freezer: Freeze cooked copycat KFC potato wedges in a single layer on a sheet pan, then transfer them to a freezer bag. They'll keep for up to 2 months.
Reheating: The best way to reheat them is in the oven. Spread them on a baking sheet and bake at 400°F for 10 to 12 minutes until they're hot and crispy again. You can also use an air fryer at 375°F for 5 to 7 minutes.
expert tips
Cut evenly: Try to slice your potato wedges about the same size so they cook at the same rate. Uneven pieces can lead to some copycat KFC potato wedges being overcooked while others are underdone.
Don't skip the double fry: The first fry cooks the potato through, and the second fry crisps up the coating. Skipping the second round means you'll miss out on that signature crunch.
Check your oil temperature: Use a thermometer to keep the oil steady at 325°F for the first fry and 350°F for the second. If the oil is too cool, the copycat KFC potato wedges will absorb too much oil and turn greasy. If it's too hot, they'll burn before cooking through.
Drain properly: Let the copycat KFC potato wedges rest on a wire rack instead of paper towels. This keeps air circulating around them so they stay crispy instead of steaming and getting soggy.
Season immediately: Sprinkle salt on the copycat KFC potato wedges right after they come out of the oil. The salt sticks better when the wedges are hot and slightly oily.
Work in batches: Don't crowd the pot. Frying too many copycat KFC potato wedges at once drops the oil temperature and leads to limp, greasy results. Give them space to float freely.
FAQ
What are the ingredients in KFC wedges?
copycat KFC potato wedges traditionally use russet potatoes coated in a seasoned flour mixture that includes salt, pepper, paprika, garlic powder, onion powder, and poultry seasoning. The coating is what gives them that signature crispy texture and savory flavor. Ours uses the same blend to recreate that iconic taste at home.
Why are KFC wedges so good?
The double-frying method is the secret. The first fry cooks the potato through and sets the coating, while the second fry at a higher temperature creates that shatteringly crisp exterior. The blend of spices, especially the poultry seasoning, gives them a unique savory flavor that's hard to resist. It's also about the texture contrast, crispy outside and fluffy inside.
What are the ingredients in KFC potato fries?
copycat KFC potato wedges (which are different from thin-cut fries) are made with whole russet potatoes, a seasoned batter that includes flour, cornstarch, and a mix of spices, and they're deep-fried in oil. The exact recipe varies slightly by location, but the core ingredients remain the same. Our version captures that same flavor profile using simple pantry staples.
What is the coating on KFC fries?
The coating is a seasoned batter made from flour, cornstarch, and spices like paprika, garlic powder, onion powder, and poultry seasoning. The cornstarch is key because it makes the coating extra crispy. Before coating, the copycat KFC potato wedges are dipped in a milk and egg mixture, which helps the dry ingredients stick and creates that thick, crunchy layer when fried.
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Pairing
These are my favorite dishes to serve with copycat KFC potato wedges
Copycat KFC Potato Wedges
Ingredients
Method
- In a large bowl, whisk together the milk and egg until well combined. mix
- Scrub and clean the potatoes, then cut them into wedges about ¼ - ½ inch thick. prep
- Dip the potato wedges into the milk and egg mixture, ensuring they are fully coated. prep
- In a large gallon-sized plastic bag, add the flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and poultry seasoning. Close the bag and shake to mix evenly. mix
- Place the coated potato wedges, a handful at a time, into the plastic bag. Shake until the wedges are fully coated with the flour mixture. prep
- Tap off excess flour from each wedge and place on the prepared sheet pan, ensuring they do not touch. prep
- Once the oil reaches 325°F, add the wedges in batches and fry for 5-6 minutes until they are lightly golden. stir them around to fry evenly, checking for tenderness by piercing with a fork. bake
- Transfer the fried wedges to a wire rack over a sheet pan to drain. Repeat with the remaining wedges. prep
- Add the potato wedges to the oil in batches and fry for 2-3 minutes until they are golden brown and crispy. stir occasionally for even frying. bake
- Transfer the crispy wedges back to the wire rack and sprinkle with more salt immediately after draining. finish
- Serve immediately and enjoy these crispy, homemade potato wedges. finish
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