These Kentucky Fried Chicken Potato Wedges are the ultimate side dish or snack, combining the crispy, spicy goodness of KFC with the hearty comfort of potato wedges. Perfect for game day, parties, or just because you deserve something delicious.
Why This Recipe Works
- The secret blend of spices gives these wedges that unmistakable KFC flavor.
- Double frying ensures they’re crispy on the outside and fluffy on the inside.
- Using russet potatoes provides the perfect texture and flavor.
- They’re baked after frying to lock in the crispiness without being greasy.
- Customizable spice level means everyone can enjoy them, from mild to wild.
Ingredients
- 4 large russet potatoes, cut into wedges
- 1 cup buttermilk
- 1 cup all-purpose flour
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- 1 tsp salt
- 1 tsp black pepper
- Vegetable oil, for frying
Equipment Needed
- Large mixing bowl
- Deep fryer or large pot
- Slotted spoon
- Baking sheet
- Paper towels
Instructions
Step 1: Prep the Potatoes
Start by washing and cutting your russet potatoes into wedges. Soak them in buttermilk for at least an hour to tenderize and add flavor. This step is crucial for achieving that perfect texture.
Step 2: Mix the Spices
In a large bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. This blend will give your wedges that signature KFC taste.
Step 3: Coat the Wedges
Drain the buttermilk from the potatoes and toss them in the spice mixture until fully coated. For extra crispiness, let them sit for a few minutes to absorb the flavors.
Step 4: First Fry
Heat your oil to 350°F and fry the wedges in batches for about 5 minutes, just until they start to golden. Remove and let them drain on paper towels.
Step 5: Second Fry and Bake
Increase the oil temperature to 375°F and fry the wedges again until golden brown and crispy. Then, transfer to a baking sheet and bake at 200°F for 10 minutes to keep them warm and crispy.
Tips and Tricks
For the crispiest wedges, make sure your oil is at the correct temperature before frying. Using a thermometer can help. Also, don’t overcrowd the pot when frying; this lowers the oil temperature and makes the wedges soggy. Finally, letting the coated wedges sit before frying helps the coating adhere better, resulting in a crispier exterior.
Recipe Variations
- For a healthier version, bake the wedges instead of frying. Just spray with oil and bake at 425°F until crispy.
- Add different spices to the flour mixture, like smoked paprika or curry powder, for a unique twist.
- Serve with a variety of dipping sauces, from classic ranch to spicy sriracha mayo.
- Use sweet potatoes instead of russets for a sweeter, nutrient-packed alternative.
- For a cheesy version, sprinkle grated Parmesan over the hot wedges right after frying.
Frequently Asked Questions
Can I make these wedges ahead of time?
Yes, you can prep the wedges up to the first fry, then refrigerate them. When ready to serve, do the second fry and bake. They’ll still be crispy and delicious.
What’s the best oil for frying?
Vegetable oil or peanut oil are best because they have a high smoke point and neutral flavor, allowing the spices to shine.
Can I use an air fryer?
Absolutely! Air fry at 400°F for about 15-20 minutes, shaking the basket halfway through. They won’t be as crispy as deep-fried but are a healthier option.
Summary
These Kentucky Fried Chicken Potato Wedges are a must-try for anyone who loves the iconic flavors of KFC paired with the comforting texture of potato wedges. Crispy, spicy, and utterly delicious, they’re perfect for any occasion.
