Here’s a crispy and flavorful homemade version of KFC-style potato wedges — golden outside, tender inside, and packed with that signature spiced coating.
🍟 Homemade KFC Potato Wedges
Ingredients:
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3–4 medium russet potatoes
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1 cup all-purpose flour
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1 tbsp paprika
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1 tsp garlic powder
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1 tsp onion powder
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1/2 tsp salt (or to taste)
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1/2 tsp black pepper
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1/4 tsp cayenne pepper (optional, for mild heat)
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1 cup buttermilk (or milk + 1 tbsp vinegar/lemon juice)
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Vegetable oil, for frying
Instructions:
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Prep the potatoes:
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Wash and scrub the potatoes (you can leave the skin on).
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Cut into thick wedges — about 8 wedges per potato.
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Soak in cold water for 30 minutes (helps them get crispier), then pat dry thoroughly.
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Make the dredge:
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In one bowl, mix flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne.
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In another bowl, pour the buttermilk.
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Coat the wedges:
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Dip each wedge into buttermilk, then coat in the seasoned flour.
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For extra crunch, repeat the process: buttermilk → flour a second time.
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Fry:
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Heat oil in a deep fryer or large pot to 350°F (175°C).
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Fry wedges in batches (don’t overcrowd) for 5–7 minutes, until golden brown and fork-tender.
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Drain on paper towels and sprinkle with extra salt if desired.
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🔥 Tips:
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Want to bake or air-fry them? Toss coated wedges with oil and cook at 400°F (200°C) for 30–35 minutes, flipping halfway.
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Serve with ketchup, ranch, or spicy mayo for dipping.
Would you like a gluten-free version or oven-only method with no oil?