Kfc Potato Wedges Copycat
Recreate the irresistible crunch of your favorite fast-food side with this KFC Potato Wedges Copycat recipe—perfectly seasoned and golden-brown to perfection! Thick russet potato wedges are soaked in buttermilk for added tenderness, then coated in a savory blend of flour, cornstarch, paprika, garlic powder, and a touch of cayenne pepper for just the right amount of kick. Fried until crispy and golden, these wedges are the ultimate comfort food snack or side dish, pairing beautifully with classic dips like ranch, spicy mayo, or ketchup. Ready in under 40 minutes, this easy homemade recipe captures all the flavor of the iconic original, but made fresh in your own kitchen.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 cups buttermilk
- 1.5 cups all-purpose flour
- 0.5 cups cornstarch
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.5 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 cup milk
- 6 cups vegetable oil
Instructions
1. Wash the russet potatoes thoroughly and slice them into thick wedges, ensuring each wedge is of even thickness for uniform cooking.
2. In a large mixing bowl, pour the buttermilk and soak the potato wedges for 20-30 minutes. This helps tenderize the potatoes and adds flavor.
3. While the potatoes are soaking, prepare the seasoned breading. In another large bowl, mix together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper, dried oregano, and dried thyme.
4. In a small bowl, combine the milk with 2 tablespoons of the seasoned breading mixture to make a light batter.
5. Heat the vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C). Ensure there's enough oil to submerge the potato wedges completely.
6. Remove the potato wedges from the buttermilk and let the excess liquid drip off. Dip each wedge into the light batter, then coat generously with the seasoned breading mixture.
7. Working in small batches, carefully lower the breaded potato wedges into the hot oil. Fry for 5-6 minutes, or until they are golden brown and crispy on the outside. Use a slotted spoon to remove the wedges and drain them on paper towels.
8. Serve the warm potato wedges immediately with your favorite dipping sauces such as ketchup, ranch dressing, or a spicy mayo.
Nutrition Facts
Calories |
3312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 319.6 g | 410% | |
| Saturated Fat | 48.1 g | 240% | |
| Polyunsaturated Fat | 201.6 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 1133 mg | 49% | |
| Total Carbohydrate | 123.1 g | 45% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 11.0 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 239 mg | 18% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1790 mg | 38% | |
*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.
