✔ Updated · parboil-then-fry method, oven + air fryer options
These copycat KFC potato wedges have that peppery, crackly coating and a soft, fluffy middle you remember. My trick is a quick parboil before frying, so they cook all the way through without burning.
At a glance
The one tip that matters: Parboil the wedges for just 4 to 5 minutes and let them steam dry. The insides are already tender, so the fryer only has to make the outside golden and crisp.
Why I Love These Wedges
- That KFC-style coating: peppery seasoned flour that fries up craggy and crisp.
- Fluffy, cooked-through centers, thanks to a quick parboil.
- Bake or air fry them if you'd rather skip the deep fryer.
What Makes KFC-Style Wedges Different
Unlike plain oven wedges, KFC-style wedges have a thin, seasoned flour coating that fries up craggy and peppery, with a soft, almost mashed-potato center. Restaurants usually par-cook and freeze their wedges before frying, which is why the inside is so fluffy.
At home, a short parboil does the same job. KFC in the US swapped its wedges for fries in 2021, so this copycat is the easiest way I know to get that flavor back.
The Seasoning
The coating is simple: flour, seasoned salt, plenty of black pepper, paprika, garlic powder and onion powder, with an optional pinch of cayenne. If you want to go further, use a spoonful of my copycat KFC seasoning in place of the paprika and pepper.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Don't skip the parboil. My first batch went in raw: the coating was nearly burnt before the middles were cooked. A 4 to 5 minute parboil fixes that completely.
- Dry them well. Wet wedges make the coating gummy and spatter in the oil. Ten minutes on a rack is enough.
- Watch the oil temperature. Use a thermometer and keep it at 350°F. Too cool and the wedges soak up oil; too hot and the coating darkens before it crisps.
- Fry in small batches. Crowding drops the oil temperature and the wedges stick together. I keep a wire rack over a sheet pan right by the stove to drain them.
- Season while hot. A light shake of seasoned salt the second they come out of the oil sticks best.
- Reheat in the oven or air fryer. Refrigerate leftovers within 2 hours for up to 3 to 4 days. Reheat at 400°F for 6 to 8 minutes until hot and crisp again; the microwave makes them soggy.
Copycat KFC Potato Wedges
6
servings20
minutes30
minutes390
kcal50
minutesCopycat KFC-style potato wedges: russet wedges parboiled until just tender, dipped in egg and milk, coated in a peppery seasoned flour and fried until deep golden and crisp, with a fluffy center. Oven and air fryer options included.
Ingredients
- For the Wedges
4 large russet potatoes, scrubbed (about 3 lb)
1 tablespoon salt, for the cooking water
- For the Dip
1/2 cup milk
1 large egg
- For the Seasoned Coating
1 cup all-purpose flour
1 tablespoon seasoned salt
1 teaspoon black pepper, finely ground
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon cayenne pepper (optional)
- For Frying
6 cups vegetable, canola or peanut oil, for frying
Directions
- Cut and Parboil
- Cut each potato in half lengthwise, then cut each half into 4 long wedges, so you get 8 wedges per potato. Leave the skin on.
- Put the wedges in a large pot, cover with cold water and add 1 tablespoon salt. Bring to a boil and cook for 4 to 5 minutes, just until a knife meets slight resistance in the center. Don’t let them get soft or they’ll break up.
- Drain and spread the wedges on a rack or towel-lined tray. Let them steam dry and cool for 10 minutes.
- Coat
- Whisk the milk and egg together in a shallow bowl. In a second shallow bowl, whisk the flour, seasoned salt, pepper, paprika, garlic powder, onion powder and cayenne until evenly mixed.
- Dip a few wedges at a time into the egg mixture, let the excess drip off, then roll them in the seasoned flour, pressing so it sticks. Set the coated wedges on a tray.
- Fry
- Heat 2 to 3 inches of oil in a heavy pot or deep fryer to 350°F. Fry the wedges in small batches for 5 to 6 minutes, turning once, until deep golden brown and crisp.
- Lift out with a slotted spoon onto a wire rack set over a sheet pan, sprinkle with a little extra seasoned salt while hot, and serve right away. Let the oil come back to 350°F between batches.
Recipe Video
Notes
- Optional: While potato wedge dishes are generally not meant to be exceedingly spicy, you can add just a dash of chili pepper if you are trying to create a spicier version for your guests.
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Oven and Air Fryer Potato Wedges
- Oven: heat to 425°F. Spread the coated wedges on a parchment-lined sheet pan, spray or brush generously with oil and bake 30 to 35 minutes, turning halfway, until golden.
- Air fryer: heat to 400°F. Spray the coated wedges with oil and air fry in a single layer for 15 to 18 minutes, shaking the basket halfway.
- Skip the coating? Toss parboiled wedges with 2 tablespoons oil and the spices only, then bake or air fry the same way for a lighter, gluten-free wedge.
What to Serve With Potato Wedges
For a full fried-chicken night at home, pair the wedges with my copycat KFC original chicken or KFC-style chicken tenders, a tangy bowl of copycat KFC coleslaw and a KFC Twister wrap. There are plenty more ideas in my KFC copycat recipes roundup.
Frequently Asked Questions
How do you make KFC potato wedges at home?
Cut russet potatoes into wedges, parboil them for 4 to 5 minutes and let them dry. Dip them in egg and milk, roll them in flour seasoned with seasoned salt, black pepper, paprika, garlic and onion powder, then fry at 350°F for 5 to 6 minutes until golden.
Does KFC still sell potato wedges?
KFC in the US replaced its potato wedges with Secret Recipe Fries in 2021, which is why so many people make them at home now. Menus vary by country, so check your local KFC app to see what's offered near you.
Are KFC potato wedges gluten free?
No. KFC-style wedges are coated in wheat flour, so they contain gluten. For a gluten-free copycat at home, use a cup-for-cup gluten-free flour blend in the coating and fry in fresh oil that hasn't been used for breaded foods.
Are these potato wedges vegetarian or vegan?
This copycat recipe is vegetarian, because the coating uses egg and milk. For a vegan version, skip the egg and dip the wedges in unsweetened plant milk mixed with a tablespoon of flour before rolling them in the seasoned flour.
Can I bake these instead of frying them?
Yes. After coating, arrange the wedges on a parchment-lined sheet pan, brush or spray generously with oil and bake at 425°F for 30 to 35 minutes, turning halfway, until golden and crisp. They're a little less crunchy than fried but still delicious.
These sound goodcant wait to try them thanks for recipe seeing they are taking all our beloved recipes away .
Thanks can’t wait to try them