KFC Potato Wedges (Restaurant Copycat)

⏱️ 37 minutes (not including soaking time)👥 4-6 servings servings❤️ Taste: 10/10
KFC Potato Wedges (Restaurant Copycat)

Nutrition Facts

Calories
385
Protein
7g
Carbs
52g
Fiber
4g

Health Benefits

Gut Health4/10
Anti-Inflammatory4/10
Blood Sugar Control3/10

Ingredients

  • •- 5 medium russet potatoes (about 2.5 pounds)
  • •- 2/3 cup all-purpose flour
  • •- 2 tablespoons cornstarch
  • •- 1 1/2 teaspoons paprika
  • •- 3/4 teaspoon garlic powder
  • •- 3/4 teaspoon onion powder
  • •- 1 1/4 teaspoons salt, plus extra for finishing
  • •- 1/3 teaspoon freshly ground black pepper
  • •- 1/4 teaspoon cayenne pepper
  • •- 3/4 cup whole milk
  • •- 1 large egg
  • •- 2 1/2 quarts vegetable oil for deep frying

Instructions

  1. 1Scrub potatoes thoroughly under cold running water, leaving skins intact. Cut each potato in half lengthwise, then slice each half into 3-4 wedges, creating uniform pieces approximately 1/2 to 3/4 inch thick at the widest part.
  2. 2Place cut potato wedges in a large bowl and cover completely with cold water. Soak for 45 minutes to remove excess starch for maximum crispiness. Drain wedges thoroughly and pat completely dry using paper towels or a clean kitchen cloth - this step is critical for proper coating adhesion.
  3. 3Whisk together milk and egg in a shallow bowl or pie dish until well combined. Set wet mixture aside.
  4. 4Combine flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a separate shallow bowl or large plate. Mix dry ingredients thoroughly with a fork until seasonings are evenly distributed throughout.
  5. 5Pour vegetable oil into a large, heavy-bottomed pot or deep fryer, filling to a depth of at least 3 inches. Heat oil to exactly 350°F, monitoring with a deep-fry thermometer.
  6. 6Working with 4-5 wedges at a time, dip each potato wedge into the egg-milk mixture, coating completely. Allow excess liquid to drip off briefly, then press wedge into seasoned flour mixture, coating all sides generously. For extra crispy coating, dip coated wedge back into wet mixture briefly, then press into flour mixture one final time.
  7. 7Carefully lower 6-8 coated wedges into hot oil using a slotted spoon or spider strainer, being careful not to overcrowd the pot. Fry until deep golden brown and crispy, approximately 8-10 minutes, turning once halfway through cooking. Internal temperature should reach 210°F for perfectly fluffy interiors.
  8. 8Remove fried wedges using slotted spoon and transfer immediately to a paper towel-lined plate or wire rack. Sprinkle with additional salt while still piping hot for optimal flavor.
  9. 9Repeat frying process with remaining wedges, allowing oil temperature to return to 350°F between batches.
  10. 10Serve wedges immediately while hot and crispy, arranged in a basket or on a platter lined with parchment paper for authentic restaurant presentation.