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!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
Scrub and wash the potatoes thoroughly, leaving the skins on for texture.
Step 2
Cut each potato into wedges by first slicing in half lengthwise, then into quarters, and finally eighths for large wedges.
Step 3
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.
Step 4
In another bowl, whisk together the buttermilk and egg to create the wet batter.
Step 5
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.
Step 6
Dip each potato wedge into the wet batter, shaking off excess liquid.
Step 7
Dredge the battered wedges in the seasoned flour mixture, ensuring they are evenly coated.
Step 8
Set the coated wedges aside on a wire rack for a few minutes to allow the coating to adhere better.
Step 9
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.
Step 10
Use a slotted spoon or tongs to transfer the cooked wedges to a paper-towel-lined plate to drain any excess oil.
Step 11
Repeat the process with the remaining wedges.
Step 12
Serve immediately with your favorite dipping sauces.
Nutrition Facts
| Serving size | (2988.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 12666.4 |
| Total Fat 1271.9g | 0% |
| Saturated Fat 186.2g | 0% |
| Polyunsaturated Fat 808.8g | |
| Cholesterol 246.4mg | 0% |
| Sodium 2901.7mg | 0% |
| Total Carbohydrate 382.0g | 0% |
| Dietary Fiber 26.3g | 0% |
| Total Sugars 26.5g | |
| Protein 63.0g | 0% |
| Vitamin D 180.6IU | 0% |
| Calcium 541.6mg | 0% |
| Iron 22.1mg | 0% |
| Potassium 7390.6mg | 0% |
Source of Calories