Easy KFC Potato Wedges
This is my go-to crunchy, salty, slightly spicy potato wedge recipe inspired by the classic KFC vibe — but made in my own messy, no-fuss kitchen. Think thick-cut wedges with a seasoned, crispy crust and fluffy interior that kids and grown-ups fight over. It’s oven-friendly or air-fryer-ready, and it’s forgiving enough for weeknights when I’ve forgotten to plan dinner (again).
My husband practically does ritual offerings to the wedge tray. He circles the oven like a hawk, steals one hot out of the pan, and insists on dunking them in ranch and ketchup at the same time. Once I tried a “fancier” version with truffle oil because I was feeling bougie; he politely took one bite and said, “Nope — give me the crunchy, salty thing.” It’s become our Sunday movie-night staple and the kind of food we both silently judge other restaurants by.
Why You’ll Love This Easy KFC Potato Wedges
– Crunchy exterior and creamy center — the whole texture combo that makes you chew slower and savor more.
– Very forgiving: oven, air fryer, or skillet all work so you can make what your mood (and equipment) allow.
– Kid-approved but adult-ready — dip in whatever makes you nostalgic: ranch, ketchup, or something spicy.
– Uses pantry spices you probably already have, so it’s a quick “I forgot to defrost dinner” miracle.
Kitchen Talk
I learned a lot making these: you can’t crowd the pan if you actually want crispiness — I feigned patience once and paid with soggy wedges. Also, soaking the cut potatoes in cold water for a bit is magic for crunch, but don’t soak forever unless you like planning ahead. Once I swapped half the oil for a quick spray and it still came out crunchy (air fryer blessing). Worst fail: tried to flip the whole tray like a pancake. Don’t be me.
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Shopping Tips
– Vegetables: Pick firm russets or Yukon Golds with tight skin and no soft spots; they hold shape and get fluffy inside.
– Fats & Oils: Use a neutral oil with a high smoke point (canola, vegetable, or light olive oil) for reliable browning.
– Spices: Paprika, garlic powder, onion powder, and a touch of cayenne do the heavy lifting here—buy small jars if you’re low on shelf space.
– Crunch Extras: A little cornstarch or fine breadcrumbs in the coating gives that extra crust — especially helpful if you’re baking.
– Budget Swaps: Frozen pre-cut wedges are fine in a hurry and usually cheaper, but fresh wins on texture if you have the time.
Prep Ahead Ideas
– Cut and soak the wedges in cold water up to a day ahead to remove surface starch; drain and dry thoroughly before seasoning.
– Mix the spice blend in a small jar the night before so it’s a one-sprinkle job when dinner time hits.
– Store prepped, dried wedges in a single layer on a tray covered with cling film in the fridge or in a zip-top bag; bring to room temp briefly before cooking for even browning.
– This setup means a 20–30 minute weeknight cook instead of frantic chopping and seasoning.
Time-Saving Tricks
– Use the air fryer if you have one: tends to crisp faster and uses less oil.
– Frozen wedges are a legit shortcut — cook straight from frozen and add a minute or two to the cook time.
– Bake on a hot tray (preheat the sheet) to kick-start crisping instead of waiting for the oven to brown things slowly.
– Don’t rush the final crisp: a 2–3 minute broil (watch it!) can make a huge difference.
Common Mistakes
– Crowding the pan — results in steaming, not crisping. I learned this the hard way and ate soggy potatoes while sulking. Fix: use two pans or cook in batches.
– Not drying potatoes — wet wedges = no crust. Pat them bone dry before oil and spice.
– Underseasoning — potatoes are bland on their own; be generous with the spice mix and taste as you go.
– Overbaking thin wedges — they’ll go from perfect to dry fast; keep wedges thick-ish for a forgiving cook window.
What to Serve It With
– A crisp green salad or slaw to cut the richness.
– Grilled or fried chicken (great for game day).
– Simple dipping trio: ketchup, ranch, and spicy mayo.
– Toasted garlic bread or a soft bun for wedge-and-sandwich mashups.
Tips & Mistakes
– Salt after cooking for the crispiest crust; if you salt too early it can pull moisture.
– Flip wedges once midway — avoid flipping more than that.
– If wedges look dry while baking, spritz with a little oil, not water.
– Oops fix: soggy batch? Toss in a hot pan for a minute to re-crisp.
Storage Tips
Leftovers keep well in the fridge for 3–4 days in an airtight container. Reheat in a preheated oven or air fryer to bring back crunch; the microwave will make them soft but fine if you don’t care about texture. Cold wedges are totally snackable (no judgment) and even make a weirdly good breakfast with eggs.
Variations and Substitutions
– Swap russets for sweet potatoes for a sweeter, denser wedge; cook a bit longer.
– Gluten-free? Use cornstarch or gluten-free panko for the coating instead of regular breadcrumbs.
– Want less oil? Air fryer and a spray bottle are your friends.
– Add grated Parmesan to the coating for a salty, savory boost — my husband loves this tweak.
Frequently Asked Questions
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Easy KFC Potato Wedges
Ingredients
Main Ingredients
- 2.25 lb russet potatoes scrubbed, cut into thick wedges
- 4 cup ice water for soaking
- 1 cup buttermilk for marinating
- 1 tbsp hot sauce optional, for a little heat
- 1.5 cup all-purpose flour
- 2 tbsp cornstarch
- 0.5 tsp baking powder
- 1.75 tsp kosher salt plus more to finish
- 1.25 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.75 tsp ground black pepper
- 6 cup vegetable oil for frying
Instructions
Preparation Steps
- Cut the potatoes into thick wedges; keep the skins on.
- Soak wedges in ice water for 20 minutes to remove excess starch.
- Drain and pat the potatoes very dry with towels.
- Stir buttermilk and hot sauce in a bowl. Toss in the potatoes to coat.
- Whisk flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, and pepper in a shallow dish.
- Dredge buttermilk-coated wedges in the flour mix, pressing to help the crust stick. Set on a rack.
- Heat the oil in a deep pot to 350°F over medium heat.
- Fry wedges in batches for 5–7 minutes, turning, until golden and crisp and the centers are tender.
- Drain on a rack or paper towels and sprinkle with a pinch of salt. Serve hot.
Notes
Featured Comments
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