Copycat KFC Potato Wedges Recipe

If you’ve ever missed that hot, golden crunch of KFC potato wedges, this copycat recipe will take you right back to those drive-thru days. Each wedge has a thick, seasoned coating that shatters when you bite into it, revealing fluffy, tender potato inside. The seasoning is salty, a little peppery, with that unmistakable savory depth from MSG that made them addictive.

This homemade version nails the balance of crispy coating and soft center, but you can tweak it to be lighter, spicier, or even baked instead of fried. All without leaving your kitchen.

How to make KFC Potato Wedges

Start with russet potatoes, cut into thick wedges with the skin on for texture. Soak them in cold water to remove excess starch, then pat them dry so the coating sticks. The coating itself is a mix of wheat flour, rice flour, cornmeal, leavening, and spices, the same base KFC used, with paprika, garlic, onion, and MSG for flavor.

Dip the wedges in a thin seasoned slurry, dredge in the dry mix, then let them rest so the crust sets before frying. The secret to the texture is the two-stage fry: a lower-temperature fry to cook the potato through, then a hotter fry to crisp the outside. You get that signature KFC craggy crust without needing eggs or dairy.

Nutrition facts (per serving, about 6 wedges)

Calories: 270
Total Fat: 11 g
Saturated Fat: 2 g
Carbohydrates: 38 g
Sugar: 1 g
Protein: 4 g

Ingredients (Serves 4)

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4

Potatoes

• 1 kg russet potatoes, scrubbed, skin on, cut into 12–16 wedges

Dry coating

• 1 cup (120 g) all-purpose flour
• ⅓ cup (40 g) rice flour
• 3 tbsp (25 g) cornstarch
• 3 tbsp (20 g) fine yellow cornmeal
• 1½ tsp salt
• ¾ tsp MSG (Accent seasoning)
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper
• ¼ tsp white pepper (optional)
• 1½ tsp baking powder
• ¼ tsp baking soda
• 1 tsp granulated sugar (or dextrose)

Slurry

• 1 cup cold water
• 2 tbsp of the dry coating mix

Oil

• Refined soybean or canola oil, for frying

Tools you’ll need

• Large mixing bowl
• Measuring cups and spoons
• Whisk
• Large slotted spoon or spider strainer
• Deep frying pan or Dutch oven
• Wire rack and sheet pan
• Knife and cutting board

Instructions

1. Prep the potatoes
Rinse cut wedges under cold water until the water runs mostly clear. Soak in fresh cold water for 20 minutes. Drain and pat dry thoroughly. (5 min soak time not included in total time if done ahead.)

2. Make the coating
Mix all dry coating ingredients together. Remove 2 tbsp of this mix and whisk it into the cold water to make a thin slurry.

3. Coat the wedges
Dip wedges into the slurry, letting excess drip off. Dredge in the dry mix until coated. Place coated wedges on a wire rack for 10 minutes to help the crust set.

4. First fry
Heat oil to 325°F (160°C). Fry wedges in batches for 5–6 minutes until just tender. Transfer to a rack.

5. Second fry
Raise oil to 375°F (190°C). Fry wedges 2–3 minutes until deep golden and crisp. Drain on a rack.

6. Serve hot
Season with a light sprinkle of salt while hot and enjoy immediately.

Tips

• Don’t skip the soaking step, it helps with crispness and prevents gumminess.
• Resting the coated wedges before frying improves crust texture.
• Double frying is the real key to getting them KFC-level crispy.
• Avoid overcrowding the pan; it drops the oil temp and softens the crust.
• For a lower-oil version, parboil wedges for 7 minutes, coat, then bake or air-fry.

What to serve with

Classic KFC-style pairings

• Fried chicken pieces – The ultimate comfort combo, with wedges as the golden, crunchy sidekick.
• Coleslaw – Creamy, tangy slaw balances the salt and crispness of the wedges.
• Biscuit with butter – Soft, warm biscuits contrast perfectly with the crunchy potatoes.

Casual at-home meals

• Cheeseburgers or chicken sandwiches – Swap your regular fries for wedges for a heartier bite.
• Loaded nacho wedges – Top wedges with shredded cheddar, jalapeños, and sour cream for a game-day snack.
• Chili bowl – Use wedges for dipping into a hot, spicy chili.

Fresh contrasts

• Crisp garden salad – Light greens and vinaigrette refresh the palate between bites.
• Cucumber tomato salad – Cool and juicy with just a sprinkle of salt and olive oil.
• Grilled corn on the cob – Sweet, smoky corn pairs beautifully with the savory seasoning.

Variations

• Spicy Wedges – Add ½ tsp cayenne pepper and an extra ½ tsp black pepper to the dry mix.
• Cheesy Garlic Wedges – Sprinkle with grated parmesan and minced parsley right after frying.
• Baked Version – After coating, bake on a parchment-lined sheet at 450°F (230°C) for 30–35 minutes, flipping halfway.
• Sweet & Smoky BBQ Wedges – Mix 1 tsp smoked paprika and ½ tsp brown sugar into the coating for a smoky-sweet twist.
• Breakfast Wedges – Serve with scrambled eggs and bacon, seasoned with extra black pepper.

Ingredient substitutes

Russet Potatoes

• Substitutes: Yukon Gold (creamier texture), sweet potatoes (for sweetness and extra crisp ends)

Rice Flour

• Substitutes: More all-purpose flour (less light crust), potato starch (extra crispness)

Cornmeal

• Substitutes: Fine semolina, panko breadcrumbs pulsed fine

MSG

• Substitutes: Mushroom powder, chicken bouillon powder, or omit entirely for a milder flavor

Soybean/Canola Oil

• Substitutes: Peanut oil (nutty flavor), sunflower oil (neutral but high-heat safe)

Paprika

• Substitutes: Smoked paprika for depth, chili powder for a spicy kick

Cornstarch

• Substitutes: Potato starch (crispier), arrowroot powder (light but slightly different texture)