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kfc potato wedges recipe

KFC Potato Wedges Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 large russet potatoes
  • 1 cup all-purpose flour
  • 2 tbsp cornstarch
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp celery salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • 3/4 cup buttermilk
  • 1 large egg
  • Vegetable oil for frying

Method
 

  1. Bring a large pot of salted water to a boil. Cut the potatoes into 8 wedges each and parboil for 7 minutes. Drain and steam-dry on a kitchen towel for 5 minutes.
  2. Whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, celery salt, black pepper, oregano, and cayenne in a large bowl. Whisk the buttermilk and egg together in a separate shallow bowl.
  3. Dip each wedge in the buttermilk-egg mixture, then press firmly into the seasoned flour to build a thick, uneven crust. Set on a wire rack.
  4. Heat 3 inches of vegetable oil in a deep pot to 350°F (175°C). Fry in batches of 4 to 5 wedges for 5 to 6 minutes until deep golden brown. Rest on a wire rack between batches.
  5. Season the hot wedges with a pinch of salt, pile onto a serving plate or basket, and finish with a scatter of smoked paprika before serving.

Notes

These are best eaten within 10 minutes of frying, while the coating is still at its crunchiest. If you are making them for a group, you can keep finished batches in a 250°F (120°C) oven on a wire rack for up to 20 minutes without losing much texture. The celery salt is worth tracking down if you do not have it — it is the note that makes the seasoning taste like KFC rather than just a generic spiced wedge.