Introduction
Craving that iconic KFC-style potato wedge flavor? These Homemade KFC Potato Wedges deliver the same crispy-on-the-outside, fluffy-on-the-inside texture with a perfectly balanced blend of spices. Baked or fried, they’re a crowd-pleasing side dish that pairs perfectly with burgers, fried chicken, or just a dipping sauce!
Why You’ll Love This Recipe
Tastes just like KFC’s – The secret is in the seasoning blend!
Crispy without deep-frying – Oven-baked option included
Easy to customize – Adjust spice level to your taste
Budget-friendly – Potatoes + pantry spices = irresistible wedges
Ingredients You’ll Need
For the Potato Wedges:
- 4 large russet potatoes (about 2 lbs)
- 2 tbsp olive oil or vegetable oil
- 1 tbsp cornstarch (for extra crispiness)
For the KFC-Style Seasoning:
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional, for heat)
For Serving (Optional):
- KFC-style gravy
- Ranch dressing
- Ketchup or BBQ sauce
Step-by-Step Instructions
1. Prep the Potatoes
- Scrub potatoes clean (peeling optional) and cut into 8 wedges per potato.
- Soak in cold water for 30 minutes (removes excess starch for crispier wedges).
- Drain and pat completely dry with a towel.
2. Season & Coat
- In a large bowl, toss wedges with oil, cornstarch, and all spices until evenly coated.
3. Cook to Perfection
Oven-Baked Method (Healthier):
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- Arrange wedges in a single layer, not touching.
- Bake for 25 minutes, flip, then bake 15-20 more minutes until golden and crispy.
Deep-Fried Method (Authentic KFC Texture):
- Heat oil to 350°F (175°C) in a deep fryer or heavy pot.
- Fry wedges in batches for 4-5 minutes until golden brown.
- Drain on a wire rack or paper towels.
Pro Tip: For extra crispiness, double-fry—let wedges cool slightly, then fry again for 2 minutes.
Expert Tips for the Best Wedges
Crispy Texture Secrets
- Soak the potatoes – Removes starch for better browning.
- Don’t overcrowd – Whether baking or frying, space wedges apart.
- Cornstarch hack – The key to that signature KFC crunch!
Flavor Variations
- Spicy version – Add ½ tsp chili powder to the seasoning.
- Cheesy wedges – Toss with ¼ cup grated Parmesan after cooking.
- Smoky twist – Replace paprika with smoked paprika.
Make-Ahead & Storage
- Prep ahead: Cut and soak wedges, then refrigerate up to 1 day before cooking.
- Reheat: Best in an air fryer (5 mins at 375°F) or oven to retain crispiness.
- Freezing: Not recommended—they lose texture.
Frequently Asked Questions
Can I use sweet potatoes?
Yes! Adjust cooking time (they cook faster).
Why are my wedges soggy?
Too much moisture—dry thoroughly before seasoning.
No cornstarch?
Substitute flour or potato starch.
Air fryer instructions?
Cook at 400°F (200°C) for 15-18 mins, shaking halfway.
Why These Wedges Beat Fast Food
No mystery ingredients – You control the seasoning and oil quality.
Crispier & fresher – No sitting under heat lamps!
Cheaper per serving – A fraction of the cost of takeout.
Homemade KFC Potato Wedges: Crispy, Seasoned, & Just Like the Original!
- Total Time: 55 mins
Description
Craving those famous KFC potato wedges? Now you can make them at home with this simple and delicious recipe! These wedges are perfectly seasoned and crispy on the outside while tender on the inside. Great as a snack or a side dish, they’ll bring the classic KFC taste straight to your kitchen.
Ingredients
4 large russet potatoes
1 cup all-purpose flour
1 tablespoon seasoned salt
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup milk
1 egg
Vegetable oil, for frying
Instructions
Wash and scrub potatoes, then cut each potato into 8 wedges.
In a large bowl, combine flour, seasoned salt, paprika, black pepper, garlic powder, and onion powder.
In another bowl, whisk together milk and egg.
Dip each potato wedge into the milk mixture, then dredge in the flour mixture, ensuring each wedge is evenly coated.
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Fry the potato wedges in batches, making sure not to overcrowd the fryer, for about 8-10 minutes or until golden brown and crispy.
Remove wedges from the oil and place on paper towels to drain excess oil.
Notes
Enjoy the taste of KFC potato wedges right at home with this easy and delicious recipe. Whether you’re serving them as a snack or a side dish, they’re sure to be a hit with family and friends. Give them a try today!
