Crispy KFC Potato Wedges (Copycat) That Taste Just Like The Real Thing

There’s something irresistible about those perfectly seasoned, crispy-on-the-outside, fluffy-on-the-inside KFC potato wedges. I still remember my disappointment when KFC removed these iconic wedges from their menu in 2020, replacing them with fries that just didn’t hit the same spot. If you’re like me and have been missing these perfect potato wedges, I’ve got great news for you! After countless hours in the kitchen and numerous taste tests with friends and family (who were more than happy to be my guinea pigs), I’ve finally cracked the code on KFC’s famous potato wedges.

Today, I’m sharing my perfected copycat recipe that brings back all those flavors you’ve been missing. This isn’t just any potato wedge recipe – it’s the result of meticulous testing to recreate that signature KFC taste and texture that had us all hooked. The secret? A special blend of spices and a double-cooking method that guarantees that unmistakable crunch giving way to pillowy potato goodness.

Let me walk you through creating these nostalgic treats in your own kitchen. Not only will these satisfy your KFC cravings, but they might just become your new favorite way to prepare potatoes!

Why This Recipe Works

Before diving into the ingredients and steps, let me explain why this particular combination works so beautifully:

• The double-cooking method (par-boiling then frying) creates the perfect texture contrast
• The special seasoning blend closely mimics KFC’s secret recipe
• Soaking the potatoes helps remove excess starch for optimal crispiness
• The breading technique creates that signature KFC coating that’s neither too thick nor too thin
• Using russet potatoes gives you that ideal starchy interior that becomes fluffy when cooked

I’ve tested this recipe with various potatoes, cooking times, and seasoning combinations. What I’m sharing today represents the closest match to those beloved KFC wedges we all miss.

Ingredients You’ll Need

For perfect KFC-style potato wedges, quality ingredients make all the difference. Here’s everything you’ll need:

For the Potato Wedges:

• 4 large russet potatoes (about 2-2.5 pounds)
• 2 quarts cold water
• 2 tablespoons salt (for soaking)
• 2 cups vegetable oil (for frying)

For the Seasoned Coating:

• 1 cup all-purpose flour
• 2 teaspoons salt
• 1½ teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon white pepper
• ½ teaspoon cayenne pepper (adjust to taste)
• ½ teaspoon dried thyme
• ½ teaspoon celery salt
• ¼ teaspoon black pepper

For the Batter:

• 2 large eggs
• ¼ cup milk
• 1 tablespoon hot sauce (I use Frank’s RedHot)

Special Equipment Needed

While most of this recipe can be made with basic kitchen tools, a few special items will help you achieve the best results:

• Deep fry thermometer
• Large heavy-bottomed pot or deep fryer
• Slotted spoon or spider strainer
• Wire cooling rack
• Baking sheet
• Paper towels

Don’t worry if you don’t have all these items – I’ll offer alternatives as we go through the recipe.

Step-by-Step Instructions

Preparing the Potatoes

1. Scrub the potatoes thoroughly under cold running water to remove any dirt. Leave the skins on for that authentic KFC texture.
2. Cut each potato lengthwise into wedges. I find that cutting each potato into 8 equal wedges gives the perfect thickness – not too thick that they won’t cook through, and not too thin that they’ll become too crispy.
3. Place the potato wedges in a large bowl and cover with cold water. Add 2 tablespoons of salt and stir to dissolve. Let the potatoes soak for at least 30 minutes (or up to 3 hours in the refrigerator). This step draws out excess starch, which is crucial for achieving that perfect crispy exterior.
4. After soaking, drain the potatoes and pat them completely dry with paper towels. Any excess moisture will cause the oil to splatter and prevent proper crisping.

Par-Cooking the Potatoes

5. Fill a large pot with water and bring to a boil. Add 1 tablespoon of salt to the water.
6. Carefully add the potato wedges to the boiling water and cook for exactly 5 minutes. This par-boiling step is critical – it ensures the insides get fluffy while allowing the outsides to become crispy when fried.
7. Drain the potatoes in a colander and let them cool to room temperature. For best results, place them on a wire rack to allow air circulation and prevent them from becoming soggy.

Preparing the Coating and Batter

8. While the potatoes are cooling, prepare your seasoned coating. In a large, shallow dish, combine all the seasoned coating ingredients: flour, salt, paprika, garlic powder, onion powder, oregano, basil, white pepper, cayenne pepper, thyme, celery salt, and black pepper. Whisk thoroughly to ensure even distribution of spices.
9. In a separate bowl, whisk together the batter ingredients: eggs, milk, and hot sauce until well combined.

Coating and Frying the Potato Wedges

10. Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature, as maintaining the right heat is crucial for perfect wedges.
11. Working with a few wedges at a time, dip them first in the egg mixture, allowing excess to drip off, then dredge in the seasoned flour mixture, pressing gently to ensure the coating adheres well.
12. Carefully place the coated potato wedges into the hot oil, being careful not to overcrowd the pot (which would lower the oil temperature). Fry in batches if necessary.
13. Fry for 3-4 minutes until golden brown and crispy, turning occasionally with a slotted spoon for even cooking.
14. Remove the wedges with a slotted spoon or spider strainer and place them on a wire rack set over a baking sheet to drain excess oil. Sprinkle with a little additional salt while still hot if desired.
15. Repeat with remaining potato wedges, making sure the oil returns to 350°F before adding each new batch.

Pro Tips for Perfect KFC-Style Potato Wedges

After making these countless times, I’ve picked up some tricks that make a huge difference:

• Don’t skip the soaking: This removes excess starch and is key for achieving that perfect crispy exterior.
• Maintain oil temperature: Use a thermometer and allow the oil to return to 350°F between batches. If the oil is too cool, the wedges will absorb too much oil and become greasy; if it’s too hot, they’ll burn on the outside before cooking through.
• Double-coat for extra crispiness: For an even crunchier coating (like the extra crispy KFC version), you can double-dip the wedges – after the first coating, dip them back in the egg mixture and then in the flour mixture again.
• Season immediately after frying: If you want to add any additional seasoning, do it right after the wedges come out of the fryer while they’re still hot and steaming.
• Keep them warm properly: If making a large batch, keep the finished wedges warm in a 200°F oven on a wire rack (not stacked) until all batches are done.

Perfect Seasoning Variations

While my seasoning blend closely mimics the classic KFC flavor, you might want to try these delicious variations:

Spicy Cajun Style

• Add 1 teaspoon of Cajun seasoning to the flour mixture
• Increase cayenne pepper to 1 teaspoon
• Add ¼ teaspoon of ground mustard

Garlic Parmesan Version

• Increase garlic powder to 2 teaspoons
• Add 3 tablespoons of grated Parmesan cheese to the flour mixture
• Sprinkle freshly grated Parmesan over the wedges immediately after frying

Ranch Flavored

• Add 1 tablespoon of dried buttermilk powder to the flour mixture
• Increase dried dill to 1 teaspoon
• Add ¼ teaspoon of MSG (optional, but gives that umami flavor)

Nutrition Information

For those keeping track of nutritional content, here’s the approximate breakdown per serving (assuming the recipe makes 6 servings):

Keep in mind that these values are estimates and actual nutrition content may vary based on specific ingredients and cooking methods.

Storage and Reheating Instructions

While these wedges are best enjoyed fresh and hot from the fryer, here’s how to store and reheat any leftovers:

Storing:

• Allow wedges to cool completely
• Place in an airtight container, separating layers with paper towels to absorb moisture
• Refrigerate for up to 3 days

Reheating:

For best results, reheat in one of these ways:

I strongly recommend the oven or air fryer method, as they help restore much of the original crispiness. The microwave will work in a pinch, but the texture will suffer significantly.

Serving Suggestions

These KFC-style potato wedges deserve to be paired with the perfect dipping sauces and accompaniments. Here are my favorite ways to serve them:

Classic Dipping Sauces:

• Homemade ranch dressing
• Honey mustard sauce
• Spicy ketchup (regular ketchup mixed with a dash of hot sauce)
• Garlic aioli
• BBQ sauce (sweet or spicy)

Complete the Meal with:

• Fried chicken (for the full KFC experience)
• Crispy chicken tenders
• Coleslaw
• Corn on the cob
• Biscuits or dinner rolls
• Fresh garden salad

These wedges make a fantastic side dish, but they’re hearty enough to be the star of a casual lunch when paired with a dipping sauce and a simple salad.

Cost Breakdown

One of the best things about making these copycat wedges at home is the cost savings. Let’s break it down:

This recipe serves about 4-6 people, making it approximately $1.10 per person – significantly less than what you’d pay at KFC, especially considering you’re getting a more generous portion!

Troubleshooting Common Issues

Even experienced cooks can run into issues. Here’s how to solve the most common problems with homemade potato wedges:

Wedges not crispy enough:

• Ensure potatoes are thoroughly dried after soaking and par-boiling
• Oil temperature may be too low – use a thermometer to maintain 350°F
• Don’t overcrowd the frying pot – fry in smaller batches if needed

Coating falling off:

• Make sure to pat potatoes completely dry before coating
• Press the coating firmly onto the wedges
• Allow the egg mixture to drip off sufficiently before dredging in flour

Wedges too dark on outside, undercooked inside:

• Oil temperature may be too high – reduce to 325°F
• Cut wedges into more uniform sizes
• Increase par-boiling time by 1-2 minutes

Wedges absorbing too much oil:

• Ensure oil is hot enough before adding potatoes
• Don’t overcrowd the pot
• Use a wire rack instead of paper towels for draining

Questions & Answers

Q: Can I make these potato wedges in an air fryer instead of deep frying?

A: Yes! You can adapt this recipe for an air fryer. After coating the par-boiled potato wedges, spray them generously with cooking oil spray. Cook at 400°F for about 15-18 minutes, turning halfway through. While they won’t be identical to the deep-fried version, they’ll still be delicious with a similar flavor profile and much less oil.

Q: Can I prepare these wedges in advance for a party?

A: You can par-boil the potatoes and keep them refrigerated for up to 24 hours before coating and frying. For the best results, though, I recommend coating and frying them just before serving. If you need to make them slightly ahead of time, keep them warm in a 200°F oven on a wire rack for up to 30 minutes without significant quality loss.

Q: My coating isn’t as thick as KFC’s. What am I doing wrong?

A: For a thicker coating, try the double-coating method: after the first coat of flour mixture, dip the wedges back into the egg mixture and then into the flour mixture again. Also, make sure your flour mixture has enough seasoning – the spices help create that distinctive KFC texture and flavor.

Q: Are russet potatoes really necessary, or can I use another variety?

A: While you can use other varieties, russet potatoes are strongly recommended for this recipe. Their high starch content gives you that fluffy interior while the exteriors crisp up beautifully. Yukon Gold potatoes would be my second choice, though they tend to remain a bit more moist inside.

Q: How can I reduce the sodium content in this recipe?

A: You can reduce the salt in both the soaking water and the coating mixture by half. Also, consider using a salt-free herb blend to boost flavor without adding sodium. However, keep in mind that part of what makes the KFC taste authentic is that distinctive salty flavor.

Why These Are Better Than KFC’s Original

After perfecting this recipe, I’ve had several friends tell me they actually prefer these homemade wedges to the originals! Here’s why these might actually be better than what you remember from KFC:

1. Freshness: Made to order right in your kitchen, without sitting under heat lamps
2. Customization: You control the seasonings, spice level, and size of the wedges
3. Quality ingredients: No preservatives, artificial flavors, or mystery additives
4. Portion control: Make as many or as few as you want
5. Consistent availability: KFC discontinued their wedges, but you can have these anytime!

When you make these at home, there’s something special about serving them piping hot from your own kitchen. The aroma that fills your house is an experience in itself – something you just don’t get from takeout.

Final Thoughts

There’s something deeply satisfying about recreating a beloved restaurant item at home, especially one that’s no longer available. These KFC copycat potato wedges bring back all those fond memories of family meals and weekend treats, but with the pride of having made them yourself.

I hope this recipe brings the same joy to your kitchen that it has to mine. Whether you’re making these for a special occasion, game day snack, or just because you’re craving that distinctive KFC flavor, I’m confident these wedges will become a regular in your recipe rotation.

Remember, the key to success lies in not rushing the process – from the initial soaking to maintaining the proper oil temperature. Your patience will be rewarded with potato wedge perfection that might just have you saying “KFC who?”

If you try this recipe, I’d love to hear how it turned out for you! Did you make any modifications? What dipping sauces did you pair it with? The beauty of cooking is making recipes your own, so don’t be afraid to experiment once you’ve mastered the basic technique.

Happy cooking, and enjoy those crispy, flavorful wedges!