KFC Potato Wedges are a classic side dish known for their crispy exterior and fluffy interior. Perfect for serving alongside your favorite fried chicken or as a snack on their own, these wedges are sure to be a hit. Let’s take a look at the ingredients you’ll need to recreate this delicious recipe at home.
INGREDIENTS
- 3 pounds Russet potatoes: These provide the perfect texture for crispy potato wedges.
- 2 cups all-purpose flour: Used for the breading to give the wedges a crispy coating.
- 1 1/2 cup milk: Combined with the egg to help the breading adhere to the potatoes.
- 1 egg: Helps bind the breading to the potatoes.
- 2 teaspoons salt: Adds flavor to the breading mixture.
- 1 teaspoon garlic salt: Enhances the flavor with a hint of garlic.
- 1/2 teaspoon onion powder: Adds a subtle onion flavor.
- 1 tablespoon ground black pepper: Adds a bit of spice to the breading.
- 1 teaspoon poultry seasoning (optional): Adds an extra layer of flavor.
- Oil for frying: Use peanut or vegetable oil for frying the wedges to a golden brown.
INSTRUCTIONS
- Step 1:
- Wash the potatoes thoroughly and cut them into small wedges. The wedges should be no larger than 3/8 of an inch thick at the thickest part. Aim to cut the wedges as uniformly as possible for even cooking.
- Step 2:
- Place the potato wedges in a large bowl and add enough water to cover them. Allow the potatoes to soak for at least 1 hour, preferably overnight. This helps to remove excess starch and results in crispier wedges.
- Step 3:
- Combine the milk and egg in a small bowl, whisking until the egg is fully mixed into the milk.
- Step 4:
- In another bowl, combine the flour, salt, garlic salt, onion powder, black pepper, and poultry seasoning (if using). Stir to mix the dry ingredients thoroughly.
- Step 5:
- Heat oil in a large pot or deep fryer to 350°F (175°C). Ensure the oil is hot enough to fry the wedges evenly.
- Step 6:
- Dredge the potato wedges in the flour mixture, then dip them into the egg wash, and finally coat them again in the flour mixture. This double coating helps create a crispy exterior.
- Step 7:
- Place the breaded potato wedges on a wire rack over a baking sheet to allow them to dry for 5 to 10 minutes before frying. This helps the coating to set and adhere better during frying.
- Step 8:
- Fry the potato wedges in batches for 5 to 6 minutes. Remove them and place on a wire rack to drain.
- Step 9:
- After the first frying, return each batch of wedges to the oil for another 3 to 4 minutes. This second frying will make the potatoes extra crispy. Drain on a wire rack once more before serving.
Serving and Storage Tips
- Serve the KFC Potato Wedges immediately while they are hot and crispy for the best flavor and texture.
- Pair them with your favorite dipping sauces like ketchup, ranch, or honey mustard for added flavor.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the wedges on a baking sheet and bake in a preheated oven at 400°F (200°C) for about 10 minutes or until heated through and crispy again.
- Avoid microwaving the wedges as it can make them soggy.
Helpful Notes
- Soaking the potatoes helps to remove excess starch, which is key to achieving a crispy texture.
- Make sure the oil is at the correct temperature before frying to ensure even cooking and prevent the wedges from becoming greasy.
- Double frying the potatoes gives them an extra crispy exterior while keeping the inside tender.
- For a different flavor, try adding some paprika or cayenne pepper to the flour mixture.
Tips from well-known chefs
- Chef Alton Brown suggests soaking the potatoes in a mixture of water and a little vinegar to enhance their crispiness.
- Chef Gordon Ramsay recommends using a thermometer to maintain the oil temperature for perfect frying.
- Chef Jamie Oliver advises using fresh, high-quality potatoes for the best flavor and texture.