Homemade KFC-Style Potato Wedges

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Craving that crispy, golden crunch of KFC’s famous potato wedges?

This homemade version nails the bold seasoning and addictively crispy coating—right from your own kitchen.

Skip the drive-thru and make a big batch in under 30 minutes.

They’re warm, crunchy, and packed with flavor—everything you love about fast food comfort, made easy at home.

Serve with your favorite dipping sauces or alongside burgers and fried chicken for a family-friendly side dish that always disappears fast.

For the Potato Wedges

• Russet Potatoes – Go for 3 pounds. Russets work best for frying because they’re starchy and get nice and crispy on the outside while staying fluffy inside.
• All-Purpose Flour – 2 cups to coat the wedges and give them that crispy, seasoned crust.
• Milk – 1½ cups to mix with the egg for the wet batter layer.
• Egg – Just one, whisked into the milk to help the flour coating stick better.
• Salt – 2 teaspoons to season the flour mixture.
• Garlic Salt – 1 teaspoon for an extra layer of bold, savory flavor.
• Onion Powder – ½ teaspoon for a hint of sweet, oniony goodness.
• Black Pepper – 1 tablespoon for a good kick of peppery spice.
• Poultry Seasoning (Optional) – 1 teaspoon if you want to match that classic KFC seasoning profile even closer.
• Oil – For frying. Use enough to submerge the wedges safely in batches.

Homemade KFC-Style Potato Wedges

Make crispy, flavorful potato wedges just like KFC at home!

Print Pin

Course: Side Dish

Cuisine: American

Keyword: Homemade KFC-Style Potato Wedges

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 8

Notes

Ingredients

• 3 lbs Russet potatoes
• 2 cups all-purpose flour
• 1½ cups milk
• 1 egg
• 2 tsp salt
• 1 tsp garlic salt
• ½ tsp onion powder
• 1 tbsp ground black pepper
• 1 tsp poultry seasoning (optional)
• Oil for frying

Instructions

1. Prep the Potatoes
   Wash the potatoes thoroughly. Cut them into uniform wedges, no thicker than ⅜ inch at the thickest part.
2. Soak the Wedges
   Place the cut potatoes in a large bowl and cover them with water. Soak for at least 1 hour (overnight is best) to remove excess starch.
3. Make the Egg Wash
   In a small bowl, whisk together the milk and egg until well combined.
4. Prepare the Flour Coating
   In a separate bowl, mix the flour, salt, garlic salt, onion powder, black pepper, and poultry seasoning (if using).
5. Heat the Oil
   Heat oil in a deep fryer or large pot to 350°F (175°C).
6. Coat the Potatoes
   Remove wedges from water and pat dry. Dredge each wedge in the seasoned flour, then dip in the egg wash, and coat once more in the flour mixture.
7. Let the Coating Set
   Place coated wedges on a wire rack over a baking sheet. Let them sit for 5–10 minutes so the coating adheres better when frying.
8. First Fry
   Fry the wedges in batches for 5–6 minutes. Remove and place back on the wire rack to drain.
9. Second Fry (for extra crispiness)
   Return the potatoes to the hot oil for another 3–4 minutes until golden and crispy. Drain again on the wire rack.
10. Serve Hot
    Enjoy your crispy homemade KFC-style wedges right away!  

Nutrition

Calories: 404kcal | Carbohydrates: 57g | Protein: 9g | Fat: 16g | Saturated Fat: 12g
Cholesterol: 25mg | Sodium: 908mg | Potassium: 820mg | Fiber: 3g | Sugar: 3g
Vitamin A: 110IU | Vitamin C: 9.7mg | Calcium: 87mg | Iron: 3.2mg

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1. Can I bake these potato wedges instead of frying them?
Yes, for a healthier option, you can bake the potato wedges. Preheat your oven to 425°F (218°C). After coating the wedges with the flour mixture, place them on a baking sheet lined with parchment paper. Bake for about 30–35 minutes, flipping halfway through, until they are golden and crispy.

2. How do I store and reheat leftover potato wedges?
Store any leftover potato wedges in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in the oven at 400°F (204°C) for about 10 minutes, or until heated through and crispy.

3. Can I make these potato wedges in an air fryer?
Absolutely! Preheat your air fryer to 400°F (204°C). Place the coated potato wedges in a single layer in the air fryer basket. Cook for 15–20 minutes, shaking the basket halfway through, until they are golden and crispy.

4. What type of oil is best for frying these wedges?
Use an oil with a high smoke point, such as canola, vegetable, or peanut oil. These oils can handle the high temperatures needed for frying without breaking down.

5. Why is my coating falling off during frying?
To prevent the coating from falling off, ensure you allow the coated potato wedges to rest for 5–10 minutes before frying. This helps the coating adhere better. Also, make sure the oil is hot enough (around 350°F or 175°C); if it’s too cool, the coating can become soggy and fall off.

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