KFC Potato Wedges: Crispy Comfort Food Made Easy at Home

Recreate the nostalgic KFC Potato Wedges with this easy copycat recipe that delivers crispy comfort right at home.

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Prep Time 30

Cook Time 10

Soaking Time 30

Total Time 1 10

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Wedges

2-3 large Russet Potatoes Substitute with Yukon Gold for a creamier inside.

For the Coating

1 cup All-Purpose Flour Chickpea flour is a gluten-free alternative.
1/2 cup Cornstarch Provides extra crispiness.

For the Seasoning

to taste Salt Adjust according to your taste preference.
to taste Black Pepper Fresh ground gives the best flavor.
to taste Paprika Offers a smoky undertone.
to taste Garlic Powder Contributes to flavor.
to taste Onion Powder Adjust quantities to your liking.

Equipment

Deep fryer
large bowl
Slotted spoon
Kitchen thermometer

Method

Step‑by‑Step Instructions for KFC Potato Wedges

Wash and peel the russet potatoes. Cut into thick wedges and soak in cold water for about 30 minutes.
Mix the coating ingredients: combine flour, cornstarch, and seasonings in a bowl.
Drain and pat dry the potatoes. Dredge each wedge in the flour mixture.
Heat oil to 325°F (163°C). Fry the wedges in batches for 5-6 minutes until softened.
Increase oil temperature to 375°F (190°C) and fry the wedges for an additional 3-4 minutes until golden brown.
Season the fried wedges immediately and serve hot with your favorite dips.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gSodium: 500mgPotassium: 800mgFiber: 4gSugar: 1gVitamin C: 15mgCalcium: 2mgIron: 10mg

Notes

Reheat leftovers in the oven to maintain crispiness. For freezing, place in a single layer until solid, then transfer to a freezer-safe bag.

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