These copycat recipe 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. Could I eat this as a main dish? Probably. They’re so good I could easily forget whatever else I made for dinner. Burgers. Hot dogs. Dunno. I can’t remember. But these potatoes? These I remember!
You Can Skip The Ketchup
Trust me, serving ketchup or any other dipping sauce with these copycat recipe 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. But these little bites are so packed with flavor that I just don’t need you any more.
I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.
- FAST-HEATING & FAMILY-SIZE: This powerful…
- ADJUSTABLE TEMPERATURE & VERSATILE COOKING: With…
Need The Heat?
Nothing wrong with adding a little kick to these taters. I wouldn’t go crazy with it, though. I am not a fan of potato dishes where I can’t taste the potatoes. I mean, we are having potatoes, right? Shouldn’t I taste them?
For heat I’d go with a pinch, maybe two of cayenne. Or for a little smokiness and heat, chipotle chile pepper.
The poultry seasoning adds a nice savory flavor to these potatoes. But you could swap it for something else. Old Bay is great. Ditto Cajun seasoning. Just go on the lighter side with it and keep some of that potato flavor!
Don’t forget to also make my copycat KFC bean salad!
KFC Potato Wedges (Copycat Recipe)
Equipment
Ingredients
- 3 pounds Russet potatoes rinsed, patted dry
- 1 ½ cup whole milk
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon garlic salt
- ½ teaspoon onion powder
- 1 tablespoon freshly ground black pepper
- 1 teaspoon poultry seasoning optional, but recommended
- vegetable oil for frying
Instructions
- 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.
Notes
Nutrition
Nutritional values are approximate.
