KFC Potato Wedges are a popular side dish known for their crispy exterior and fluffy interior. This recipe guides you through making these delicious wedges at home. By soaking the potato wedges and double frying them, you achieve the perfect texture. Seasoned with a blend of spices, these potato wedges are sure to become a favorite. Serve them hot with your favorite dipping sauces for a tasty treat.
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.