These copycat KFC potato wedges could easily be the most dangerous side dish ever made. There’s no way you could make too many of these. There’s no way you’d ever have any leftovers. They are absolutely divinely yummy. Crunchy on the outside. Creamy on the inside. Absolutely packed with flavor.
Trust me, serving ketchup or any other dipping sauce with these copycat KFC potato wedges is just about a waste of time. They’re delicious right off the plate, nothing added. They are by far my favorite potato side, and that’s saying a lot because up until now I dreamed about baked potatoes almost nightly. Well, they’ve been replaced with these wedges. Sorry, bakers.
Don’t forget to also make my copycat KFC bean salad!
Copycat KFC Potato Wedges
- 3 pounds Russet potatoes rinsed, patted dry
- 1 1/2 cup whole milk
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1 tablespoon freshly ground black pepper
- 1 teaspoon poultry seasoning optional, but recommended
- oil for frying
- In a small bowl or pie plate whisk together the milk and egg.
- In another small bowl or pie plate, whisk together the flour, salt, garlic salt, onion powder, pepper and poultry seasoning, if using.
- Cut the potatoes into wedges. You want the wedges to be thin and uniform. Try to cut them so they are 3/8" in thickness at the center.
- Lay a wire rack on top of a large baking sheet.
- Working in small batches, dip the potatoes first into the flour mixture, then into the milk mixture, and back into the flour again. Transfer to the wire rack.
- After all of the potatoes have been dredged let them dry for at least 10 minutes.
- Meanwhile, heat oil to 350 F.
- Working in batches, fry the potatoes for 5-6 minutes. They will not be quite done or golden brown. Transfer to a wire rack to drain.
- Once all of the potatoes have been fried the first time, fry them again, but this time for 3-4 minutes or until golden brown and crunch delicious. Transfer to a rack to drain and cool slightly.