I’ve long been a die-hard fan of KFC’s uniquely delicious potato wedges, and I recently set out to create a recipe that the Colonel himself would be proud of. With the help of some tried-and-true cooking methods and the assistance of some old stand-by spices, I was pleased with the results. If you expect to have a family gathering soon, you can try out this KFC potato wedges recipe that will bring even the pickiest eaters to the snack table.
Friends and relatives will be amazed at how similar these are to the real thing. Here, without further ado, is a basic walk-through of the process.
Wedges can be tough to get exactly, right especially when you are creating them from scratch at home. The goal is to create a perfectly cooked chewy interior with a crust that has just the right amount of crisp. In restaurants, this texture is achieved by flash freezing the potatoes and then cooking them in large fryers for a few minutes until the wedges come out just right.
There are ways to recreate this texture at home, and it’s actually not as hard as you might think. Getting a crispy crust on the wedges is what truly gives this particular side dish the high ratings it undoubtedly deserves.
How to Make KFC Potato Wedges
Buying the potatoes and cutting them into wedges will save you a lot of money going forward. Bags of frozen fries can cost several dollars, so anyone who wishes to make this particular recipe will be better off buying large bags of potatoes and cutting them into wedges.
Russet potatoes are perfectly fine all-purpose potatoes that have a delicate taste that work well in most dishes. Buy a five or ten-pound bag at the local market and go to work carefully slicing them up with a sharp knife that is designed to cut through slice through hard vegetables like potatoes or squash.
Lets jump right into how to make these with the best ingredients that produce copycat results. You’ll soon know how to make fried potato wedges the KFC way.
KFC Potato Wedges Copycat Recipe
Course: SidesCuisine: AmericanDifficulty: Easy8
servings15
minutes18
minutes190
kcalKFC potato wedges bring a warmth and joy with each and every bite of fluffiness. The KFC wedges continue to be a guilty pleasure of mine and I have to get my fix when I’m in their restaurant. I don’t eat at their restaurant a lot so I reverse engineered this copycat recipe which is just as good as the original providing seasoned potato wedges everytime.
Ingredients
1 cup milk
1 large egg
2 tbls seasoned salt
1 cup of flour
1 teaspoon ground black pepper
1/4 tsp paprika
1/2 teaspoon garlic powder
5 large russet potatoes
Canola oil
dash of chili pepper (Optional)
Rosemary (Optional)
Directions
- Follow typical directions for preparing whole potatoes by scrubbing them with a brush and carefully rinsing them afterward.
- Insert a knife into the potato and cut 1/4 or 1/2 wedges. To prevent the ensuing wedges from turning brown, immediately plunge them into a bowl containing a mixture of one cup of milk and one egg. For large batches, you might increase the mixture by doubling the milk and adding an egg.
- Set up a second bowl with one cup of flour and add in salt, pepper, paprika, and garlic or onion powder. If you’re going for a unique taste for your wedges, you can also add rosemary or even parsley, which will spice up the mixture just a bit.
- Ensure that the flour and the spices are whisked together well for an even distribution. You’ll want an even coating of spices and flour on your potatoes so that the batch comes out as uniform as possible. 2 teaspoons of salt, 1/2 teaspoon of black pepper, and a 1/4 teaspoon each of garlic powder and paprika should do the trick.
- Once the wedges have been coated with milk, add shortening to a pan with a heavy bottom and begin heating to 375 degrees Fahrenheit.
- Using tongs or a large spoon with slots, cover the potatoes in flour and cook them in the oil for 4 minutes.
- After the entire batch has been fried, fry each wedge again for another 5 minutes or so to get that crispy exterior your guests will love. This second round of frying is what gives them the KFC texture that many of us are used to from going to the fast food joint.
- To get the true restaurant feel, you can serve the potato wedges in a basket with tissue paper.
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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Nutrition Facts
8 servings per container
- Amount Per ServingCalories190
- % Daily Value *
- Total Fat 1g 2%
- Cholesterol 23mg 8%
- Sodium 1772mg 74%
- Potassium 619mg 18%
- Total Carbohydrate 37g 13%
- Dietary Fiber 2g 8%
- Sugars 2g
- Protein 6g 12%
- Vitamin A 5%
- Vitamin C 2%
- Calcium 57%
- Iron 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Baking the Potato Wedges
Baking wedges is an alternative that will allow you to create that great KFC taste while avoiding using milk and flour.
Instead, vegetable oil is brushed directly onto the fries and then placed in an oven that has been set to 400 degrees. This is a less intensive option for people who are using the stove top to cook other aspects of their meal.
If you do go ahead with the baking option, bake them for 30 minutes and turn them over with a spatula halfway through baking.
Best Way to Serve the Wedges
Add them into basket with a tissue to give a restaurant like feel. This will be a particularly impressive display for a family gathering or a friend’s birthday. The recipe itself is a near perfect copycat, and you can expect your friends to be thrilled with the visuals as well. Set the basket out for consumption as soon as the wedges are done so that they can be eaten while still piping hot.
Adding complimentary sides to your potatoes is one way to put together a wonderful meal. If you really want to replicate one of KFC’s delicious meals, you can also fry up some chick fil a chicken nuggets, combine it with the kfc twister, perhaps make some delectable kfc coleslaw and macaroni and cheese.
All of these foods mesh well together and will remind people of picnics and barbecues when they were younger. Dishes like coleslaw can be made ahead of time and then refrigerated for a few days. Having a cold side dish and a warm one is usually a nice way to create a beautiful lunch or dinner for loved ones.
Conclusion
You can make small changes to the recipe if you have certain flavors you want to be more prominent. Adding or subtracting the amount of garlic powder used, for example, can offer a slightly different palate. The recipe as it stands can be easily doubled or even tripled if you are trying to make a side dish for a very large gathering.
When I first set out to find a potato wedge recipe that tickled my taste-buds, I never imagined I would hit upon something with so much flavor. My hope is that you will take this recipe and make it your own for you and your family. It’s a wonderful, relatively easy, addition to your recipe book that will be cherished down the years.
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