Kfc Potato Wedges
Bring the irresistible crunch and savory flavor of classic KFC Potato Wedges to your kitchen with this easy-to-follow recipe. Featuring perfectly seasoned Russet potatoes coated in a delicious blend of flour, cornstarch, and spices like paprika, garlic powder, and onion powder, these wedges are fried to golden perfection. A buttermilk and egg batter ensures an ultra-crispy crust, while keeping the inside tender and fluffy. With just 20 minutes of prep and a quick fry, these homemade wedges are perfect as a snack, side dish, or crowd-pleasing party appetizer. Pair them with your favorite dipping sauces for the ultimate comfort food experience everyone will love. Make these crispy, restaurant-style potato wedges today and bring that KFC magic to your table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 cup All-purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried parsley
- 1 teaspoon Ground black pepper
- 1 teaspoon Salt
- 1 cup Buttermilk
- 1 large Egg
- 6 cups Vegetable oil
Instructions
Scrub and wash the potatoes thoroughly, leaving the skins on for texture.
Cut each potato into wedges by first slicing in half lengthwise, then into quarters, and finally eighths for large wedges.
In a large bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, dried parsley, black pepper, and salt. Mix well to create the seasoned coating.
In another bowl, whisk together the buttermilk and egg to create the wet batter.
Heat the vegetable oil in a deep pot or fryer to 375°F (190°C). Make sure the oil has enough depth to submerge the wedges fully.
Dip each potato wedge into the wet batter, shaking off excess liquid.
Dredge the battered wedges in the seasoned flour mixture, ensuring they are evenly coated.
Set the coated wedges aside on a wire rack for a few minutes to allow the coating to adhere better.
Carefully lower a few wedges at a time into the hot oil, avoiding overcrowding the pot. Fry for 4-5 minutes or until golden brown and crispy.
Use a slotted spoon or tongs to transfer the cooked wedges to a paper-towel-lined plate to drain any excess oil.
Repeat the process with the remaining wedges.
Serve immediately with your favorite dipping sauces.
Nutrition Facts
Calories |
12666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1271.9 g | 1631% | |
| Saturated Fat | 186.2 g | 931% | |
| Polyunsaturated Fat | 808.8 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 2902 mg | 126% | |
| Total Carbohydrate | 382.0 g | 139% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 26.5 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 542 mg | 42% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 7391 mg | 157% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
