Simple KFC Potato Wedges (Print version)
Crispy KFC-style potato wedges with a seasoned flour coating, tender centers, and a simple home-fried method.
# Ingredients:
For the potatoes
01 -
4 medium russet potatoes, about 2 lb (900 g), scrubbed
02 -
6 cups (1.4 L) cold water
03 -
1 tablespoon kosher salt, for soaking
For the coating
04 -
1 cup (125 g) all-purpose flour
05 -
2 tablespoons cornstarch
06 -
1 1/2 teaspoons kosher salt
07 -
1 teaspoon black pepper
08 -
1 teaspoon paprika
09 -
1 teaspoon garlic powder
10 -
1 teaspoon onion powder
11 -
1/4 teaspoon cayenne pepper
12 -
1/2 teaspoon MSG, optional
13 -
1 cup (240 ml) whole milk
14 -
1 large egg
For frying and serving
15 -
6 cups (1.4 L) neutral oil, or enough for 2 inches in the pot
16 -
Extra kosher salt, for finishing
17 -
Ketchup, ranch, or gravy, for serving
# Instructions:
01 -
Scrub the potatoes and leave the skins on. Cut each potato lengthwise into 8 thick wedges.
02 -
Stir the cold water and 1 tablespoon salt in a large bowl. Add the potato wedges and soak for 20 minutes, then drain and pat very dry.
03 -
In one bowl, whisk the flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, cayenne, and optional MSG. In a second bowl, whisk the milk and egg until smooth.
04 -
Dip each potato wedge in the milk mixture, then press into the seasoned flour until fully coated. Place on a wire rack and rest for 5-10 minutes.
05 -
Pour oil into a heavy pot to a depth of about 2 inches. Heat to 350°F over medium-high heat.
06 -
Fry the wedges in small batches for 7-9 minutes, turning as needed, until deep golden brown and tender inside. Keep the oil near 350°F between batches.
07 -
Transfer the wedges to a rack or paper towel-lined tray. Sprinkle with salt while hot and serve right away with ketchup, ranch, or gravy.
# Good to know:
01 -
Best served immediately while the coating is crisp.
02 -
Resting the coated wedges before frying helps the crust cling.
03 -
Use a thermometer for the most consistent frying temperature.