Easy KFC Potato Wedges
Thick-cut potato wedges with a crisp, seasoned crust and a tender, fluffy center. Fry them golden for the ultimate fast-food style side.
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Servings:
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
For extra crunch, double-dip: after the first flour coat, dip again in buttermilk and return to the flour. Want baked wedges? Lay coated potatoes on an oiled sheet, mist with oil, and bake at 425°F for 28–32 minutes, flipping once.
Leftovers reheat best in an air fryer at 375°F for 4–6 minutes to restore crispness.
This recipe is an original creation inspired by classic Easy KFC Potato Wedges flavors. All ingredient ratios and instructions are independently developed.