Crispy KFC Potato Wedges (Copycat Recipe) 🍟🔥

These thick, golden potato wedges are coated in that iconic KFC-style seasoned flour—herby, garlicky, slightly spicy, and impossibly crispy outside with fluffy potato inside. Better (and cheaper) than the drive-thru, and you control the spice level. Perfect side for burgers, fried chicken, or just snacking straight from the bowl!

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Calories: ~250 kcal per serving (approximate)

Ingredients

• 4 large russet potatoes (the fluffiest, crispiest choice)
• 1 cup all-purpose flour
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon cayenne pepper (optional—for that signature subtle heat)
• 2 large eggs
• 1 cup milk (buttermilk works great for extra tang)
• Vegetable oil (or canola/peanut) for deep frying (2–3 inches deep in pan)

Instructions

1. Prep the potatoes: Thoroughly wash and scrub the russet potatoes (keep the skin on for texture and authenticity). Cut each into thick wedges—about 6–8 wedges per potato for that chunky KFC size.
2. Seasoned flour mix: In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, black pepper, oregano, basil, and cayenne (if using) until evenly blended.
3. Egg wash: In a separate bowl, whisk the eggs and milk together until smooth and well combined.
4. Double-coat for crunch: Dip each wedge first into the egg-milk mixture (let excess drip off), then dredge generously in the seasoned flour, pressing to coat thickly and evenly. For ultra-crispy results, double-dip: back into egg mix, then flour again.
5. Rest time (key step!): Arrange coated wedges on a baking sheet or wire rack. Let rest 10 minutes—this sets the coating so it adheres and fries up extra crispy.
6. Heat the oil: In a deep skillet, Dutch oven, or fryer, heat vegetable oil to 375°F (190°C). Use a thermometer—correct temp is crucial for crispiness without greasiness.
7. Fry in batches: Fry wedges in small batches (don’t overcrowd) for 4–5 minutes total, turning halfway, until deep golden brown and crispy. They should be tender when pierced with a fork.
8. Drain & serve: Remove with a slotted spoon and drain on paper towels or a wire rack. Sprinkle with a tiny pinch of extra salt while hot. Serve immediately with your favorite dips—ranch, ketchup, honey mustard, spicy mayo, or even KFC-style gravy!

Pro Tips for KFC-Level Perfection

• Russets are non-negotiable—they get that fluffy interior.
• Double-dipping the coating = game-changing crunch.
• Oil at 375°F is everything—too low = soggy; too high = burnt outside, raw inside.
• Air-fryer version: Spray coated wedges lightly with oil, air fry at 400°F (200°C) for 15–20 minutes, flipping halfway.
• Make ahead: Coat and rest wedges, then refrigerate up to a few hours before frying.

These are dangerously addictive—once you make them, there’s no going back to plain fries! Who’s firing up the oil tonight? 🍟

Let me know if you want a baked version, spicier coating, or dip recipes to go with!