KFC Potato Wedges

Enjoy your favorite, crispy and tender potato wedges from the comfort of your own home.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 287kcal

Author Brandie Skibinski

Ingredients

5 large russet potatoes
1 ½ cups all purpose flour (divided use)
1 cup milk
1 large egg
2 Tablespoons seasoned salt (like Lawry’s)
1 teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon poultry seasoning
oil, for frying (I use peanut oil)

Instructions

In a large bowl add ice and cold water and set aside.
Slice 5 large russet potatoes into wedges about 1-inch to 1 ½ -inches thick and add them to the bowl. Note: I leave the skins on the potatoes for the most authentic flavor. Just make sure you scrub your potatoes clean with water.
Allow the potatoes to soak for about 30 minutes. Then remove and drain on paper towels to remove excess water (Note: this process can be skipped but it helps to produce crispy fries.)
Next, set out 3 wide and shallow bowls.
In the first bowl add in ½ cup all purpose flour.
In the second bowl whisk together 1 cup milk and 1 large egg.
In the third bowl whisk together the remaining 1 cup all purpose flour, 2 Tablespoons seasoned salt, 1 teaspoon ground black pepper, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, ½ teaspoon onion powder and ¼ teaspoon poultry seasoning.
First, dredge the potato wedges in the plain flour, then dip it into the egg mixture (allow excess to drip off), then dip it into the seasoned flour mixture and set it aside on a baking tray.
In a large deep skillet or pot, heat about 2 inches of oil to 350/375F degrees. Note: you could also use an oil fryer. It is helpful if you have a hard time maintaining or keeping up with the oil temperature or keeping it consistent.
When oil is ready, add a few potato wedges to the oil and fry for about 4 minutes. You are not frying them until brown, this is just an initial fry that cooks the interior (french fries must be fried twice to get that crispy exterior.)
When ready, place them on paper towels to drain any excess grease.
Continue frying the remaining potato wedges.
Once they are all fried add them back to the oil (in batches again) and fry a second time for 5 minutes.
Set aside to drain while you second fry the other batches.
Then enjoy!

Notes

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
This recipe makes between 4-6 servings.

Nutrition