KFC Potato Wedges (Copycat)
This recipe guides you in creating crispy, seasoned potato wedges reminiscent of KFC's classic side. Russet potatoes are cut, soaked, then double-coated in a savory milk-and-egg wash followed by a spiced flour dredge. Baked to golden perfection, these wedges offer a comforting and flavorful side dish or snack.
Equipment
- 2 Mixing Bowls One for wet ingredients, one for dry.
- 1 Whisk For mixing batter and dredge.
- 1 Cutting Board
- 1 Chef's knife For cutting potatoes into wedges.
- 2 Baking Sheets For baking, or a deep fryer/large pot for frying.
Ingredients
Main
- 1 cup milk
- 1 egg
- 1 cup flour
- 2 tablespoons seasoned salt
- 1 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 1/2 teaspoon garlic powder
- 5 large russet potatoes
Instructions
- Wash and scrub potatoes thoroughly. Cut each potato lengthwise into 8-10 uniform wedges.
- Place cut potato wedges in a large bowl, cover with cold water, and soak for at least 30 minutes to remove excess starch. Drain and pat very dry with paper towels.
- In one large mixing bowl, whisk together the milk and egg to create the wet batter.
- In a second large mixing bowl, combine the flour, seasoned salt, black pepper, paprika, and garlic powder. Mix well.
- Working in batches, dip the dry potato wedges first into the wet milk mixture, allowing excess to drip off, then transfer to the dry flour mixture.
- Toss the wedges in the dry mixture until evenly coated. Press the flour mixture onto the wedges to ensure good adhesion.
- Preheat your oven to 425°F (220°C). Lightly grease two large baking sheets or line with parchment paper. (If deep frying, heat oil to 350-375°F / 175-190°C).
- Arrange coated potato wedges in a single layer on the prepared baking sheets, ensuring they don't overcrowd to promote even crisping. Drizzle lightly with oil if baking.
- Bake for 25-35 minutes, flipping halfway through, until golden brown and crispy. (If deep frying, fry in batches for 5-7 minutes until golden and cooked through).
- Remove from oven (or oil), drain any excess oil if fried, and serve immediately with your favorite dipping sauce.
Notes
Potato Prep: Soaking russet potatoes in cold water for at least 30 minutes, or even an hour, is crucial to remove excess starch, ensuring a crispier exterior. Pat them thoroughly dry before coating. Batter Adhesion: For best results, ensure the potatoes are completely dry before dipping in the wet mixture. This allows the batter to adhere better. The seasoned salt is key here, so don't skimp, but also taste it for balance. Cooking Method: While baking offers a healthier alternative, for a true KFC-style crisp, deep-frying in oil heated to 350-375°F (175-190°C) is ideal. If baking, a generous drizzle of oil and a higher temperature (425-450°F / 220-230°C) will help achieve a golden, crispy finish. Flipping halfway through baking is recommended. Seasoning: A pinch of cayenne or chili powder can add a subtle kick, aligning with KFC's unique spice blend. Ensure they are seasoned immediately after cooking.