KFC Potato Wedges (Copycat)
Recreate the beloved KFC Potato Wedges at home with this easy copycat recipe, offering crispy exteriors and fluffy interiors.
Ingredients
For the coating
- 1 cup milk Adds moisture and creaminess.
- 1 large egg Helps bind the coating.
- 1 cup flour Base for the coating.
- 2 tablespoons seasoned salt Elevates flavor.
- 1 teaspoon ground black pepper Adds heat.
- 1/4 teaspoon paprika For smokiness and color.
- 1/2 teaspoon garlic powder Infuses garlic aroma.
For the wedges
- 5 large russet potatoes The star ingredient.
- Shortening or canola oil For frying.
Instructions
Preparation
- In a large bowl, whisk together the milk and egg until they are well combined.
- In a separate bowl, mix together the flour, seasoned salt, black pepper, paprika, and garlic powder.
- Scrub the russet potatoes clean and slice them into 1/4 to 1/2 inch thick wedges.
- Soak the potato wedges in the milk and egg mixture for a few minutes.
- In a heavy-bottomed pot, heat about 3 inches of shortening or canola oil to 375°F (190°C).
Cooking
- Remove a handful of potato wedges from the milk mixture and toss them in the flour mixture until evenly coated.
- Carefully place the coated potato wedges into the hot oil and fry for about 3-4 minutes until golden brown.
- Once all batches have been fried once, fry them a second time for 4-6 minutes until they are crispy and golden brown.
Notes
Fry in small batches to avoid overcrowding the pot and maintain oil temperature for crispiness. Consider using sweet potatoes for a healthier version.