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If you ever found yourself grabbing a bucket of chicken just for those golden, seasoned potato wedges, you’re not alone. KFC’s potato wedges had a special place in many hearts (and stomachs) before they disappeared from the U.S. menu in 2020. Their crunchy, spiced coating and fluffy inside were unmatched — the perfect partner to fried chicken.
The good news? You don’t have to keep craving them from afar. With the right ingredients and a few kitchen tricks, you can whip up a batch that’s as close to the original as it gets, all from the comfort of your own home.
Table of Contents
Why Fans Still Miss KFC’s Potato Wedges
KFC’s wedges weren’t your average side dish. They stood out because they were:
- Thicker than fries, giving a satisfying bite.
- Packed with flavor, thanks to a well-balanced spice blend.
- Crispy outside, tender inside, achieved by careful frying and the right potato choice.
When KFC replaced them with fries, fans scrambled to find copycat recipes. This homemade version brings back that nostalgic taste.
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The Three Secrets to KFC-Style Wedges
To capture the original flavor and texture, focus on these key elements:
- Potato Choice – Russet potatoes are the best pick. Their high starch content ensures a soft center with a crispy shell.
- Soaking the Potatoes – A short soak in cold water draws out excess starch, preventing sogginess.
- Signature Seasoning – A mix of flour, paprika, garlic powder, and black pepper gets you close to that KFC magic.
Homemade KFC Potato Wedges Recipe
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
- 4 large russet potatoes
- 1 cup all-purpose flour
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 1 cup milk
- 1 egg
- Vegetable oil, for frying
Step-by-Step Instructions
1. Prep the Potatoes
- Wash and scrub potatoes well.
- Slice into thick wedges.
- Soak in cold water for 30 minutes to remove starch.
- Drain and pat completely dry.
2. Mix the Dry Coating
- In a bowl, combine flour, paprika, garlic powder, onion powder, salt, and pepper.
3. Make the Wet Batter
- In a separate bowl, whisk together milk and egg until smooth.
4. Coat the Wedges
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- Dip wedges into the milk mixture.
- Roll in the flour mixture until fully coated.
- For extra crunch, repeat the process.
5. Fry Until Crispy
- Heat oil in a deep fryer or heavy pot to 350°F (175°C).
- Fry wedges in small batches for 6–8 minutes, until golden brown.
- Drain on paper towels.
6. Serve Hot
- Enjoy with ketchup, ranch, or a drizzle of gravy.
Tips for the Best Flavor
- Double Fry for Extra Crunch – Fry for 4 minutes, rest for 2 minutes, then fry again until golden.
- Season Right Away – Sprinkle with seasoning while they’re still hot.
- Don’t Skip the Soak – It’s the key to avoiding limp potatoes.
Nutrition (Per Serving)
- Calories: 320
- Protein: 6g
- Carbs: 45g
- Fat: 14g
- Sodium: 430mg
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Can You Bake Instead of Fry?
Yes! If you’d like a lighter version:
- Preheat oven to 425°F (220°C).
- Follow steps 1–4.
- Place wedges on a greased baking sheet, drizzle lightly with oil, and bake for 35–40 minutes, flipping halfway.
While baking gives you a good crunch, frying is still the closest match to KFC’s original texture.
Air Fryer Option
- Preheat air fryer to 400°F.
- Cook wedges for 15–18 minutes, shaking the basket halfway through.
Storage & Reheating
- Store cooled wedges in an airtight container in the fridge for up to 3 days.
- Reheat in an oven or air fryer to bring back crispiness.
FAQs
What potatoes did KFC use?
Russet potatoes, known for their fluffy texture and crisp edges.
Can I air-fry instead of deep-frying?
Yes, and it still gives a satisfying crunch.
How do I make them spicier?
Add cayenne pepper or chili powder to the flour mixture.
Review: ★★★★★
“These wedges taste exactly like I remember — crispy, flavorful, and so addictive!” – Home cook review
Key Takeaways:
- Russet potatoes are best for KFC-style wedges due to their starchy texture.
- Soaking in cold water removes excess starch for extra crispiness.
- Seasoned flour mix (paprika, garlic powder, onion powder, salt, pepper) mimics KFC’s flavor.
- Double-coating the wedges gives a thicker, crunchier crust.
- Double-fry method creates the most authentic KFC crunch.
- Baking or air-frying is a lighter alternative but slightly less crispy than deep-frying.
- Serve hot and season immediately for the best flavor.
Sources:
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KFC Potato Wedges (Copycat Recipe)
Ingredients
Equipment
Method
- Wash and scrub potatoes well, then cut into thick wedges.
- Soak wedges in cold water for 30 minutes to remove excess starch. Drain and pat dry.
- In a bowl, mix flour, paprika, garlic powder, onion powder, salt, and pepper.
- In a separate bowl, whisk milk and egg until smooth.
- Dip potato wedges into the milk mixture, then coat in the flour mixture. For extra crunch, repeat the process.
- Heat oil to 350°F (175°C) in a fryer or heavy pot. Fry wedges in small batches for 6–8 minutes, until golden brown.
- Drain on paper towels and season immediately. Serve hot.
Notes
- For extra crispiness, use the double-fry method: fry for 4 minutes, rest for 2 minutes, then fry again until golden.
- Can be baked at 425°F (220°C) for 35–40 minutes for a lighter option.
- Air fryer method: cook at 400°F for 15–18 minutes, shaking halfway.
Muhammad Ahtsham is the founder of EatLike.com, where he shares real-world advice on clean eating, high-protein meals, and healthy weight loss. With hands-on experience in nutrition and food blogging, his recipes and tips are practical, tested, and made to help real people see results.
