Kentucky Fried Chicken's Potato Wedges feature golden, crispy potato pieces seasoned with a savory blend of herbs and spices, delivering a satisfying mix of crunchy exterior and fluffy interior.
Equipments
- Potato wedger or knife
- Cutting board
- Mixing bowls
- Deep fryer or large pot
- Fryer basket or slotted spoon
- Baking sheet (for draining)
- Paper towels
- Measuring spoons
- Tongs
Ingredients
- 3 large russet potatoes
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon baking powder
- 1 cup buttermilk
- Vegetable oil (for frying)
Russet potatoes are ideal for achieving the perfect balance of crispy exterior and fluffy interior in Kentucky Fried Chicken's Potato Wedges. The combination of all-purpose flour and cornstarch in the coating ensures a light, crunchy texture when fried. A precise blend of spices, including paprika, garlic powder, and cayenne pepper, enhances the savory flavor profile without overpowering the potatoes. Buttermilk plays a crucial role in tenderizing the potatoes while helping the seasoning adhere better. Your homemade Kentucky Fried Chicken Potato Wedges will replicate the iconic golden, flavorful taste of the original menu item.
Instructions
- Wash and scrub potatoes; leave skins on.
- Cut potatoes into wedge shapes using wedger or knife.
- Place wedges in cold water; soak for 30 minutes.
- Drain and pat potato wedges dry with paper towels.
- In mixing bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, thyme, oregano, cayenne pepper, and baking powder.
- In separate bowl, pour buttermilk.
- Dip potato wedges in buttermilk, coating evenly.
- Dredge buttermilk-coated wedges in seasoned flour mixture; press coating onto wedges.
- Place coated wedges on baking sheet.
- Heat vegetable oil in deep fryer or large pot to 350°F (175°C).
- Fry potato wedges in batches until golden and crisp, about 4–5 minutes per batch.
- Remove wedges with fryer basket or slotted spoon; drain on paper towel-lined baking sheet.
- Serve hot.
Substitution
Kentucky Fried Chicken's Potato Wedges are known for their crispy texture and flavorful seasoning blend, replicating this dish at home might require some ingredient substitutions based on availability. You can substitute russet potatoes with Yukon Gold potatoes for a slightly creamier texture, though the crispiness may vary. If buttermilk is unavailable, a simple mixture of milk and lemon juice or vinegar can be used to achieve a similar tangy effect that helps the coating adhere. In the absence of a deep fryer, your choice between a deep pot with oil or an air fryer can affect cooking time and oil usage but still produce delicious results. Adjust seasoning quantities as needed to suit your taste preferences or dietary restrictions, ensuring your homemade potato wedges match your ideal flavor profile.
Tips
Make sure to soak the cut potato wedges in cold water for at least 30 minutes to remove excess starch, which helps achieve a crispier texture when frying. Pat the wedges thoroughly dry before dipping them in buttermilk and coating with the seasoned flour mixture to ensure the batter adheres properly. Maintain the oil temperature at 350degF (175degC) during frying to cook the wedges evenly without absorbing excess oil. Use a slotted spoon or fryer basket to remove the wedges and drain them on paper towels for the crispiest results and less oiliness on your plate.
Nutritions
Kentucky Fried Chicken's Potato Wedges provide a hearty source of carbohydrates primarily from russet potatoes, offering energy and dietary fiber that supports digestion. The seasoning blend with herbs like thyme and oregano adds antioxidants and vitamins, while the small amount of cayenne pepper contributes metabolism-boosting capsaicin. The cooking method using vegetable oil for deep frying increases the calorie and fat content, including some unhealthy saturated fats. You should enjoy these wedges in moderation to balance their flavorful taste with nutritional considerations.
Storage
Store your Kentucky Fried Chicken-style Potato Wedges in an airtight container to maintain their crispy texture. Refrigerate cooked wedges for up to 3-4 days, and reheat them in an oven or air fryer at 375degF (190degC) for 10-15 minutes to restore crispiness. Avoid microwaving as it may cause sogginess and affect the seasoned coating.
Variation or Alternatives
You can experiment by substituting sweet potatoes for russet potatoes to add natural sweetness and a different texture. For a baked version, toss the coated wedges with a little olive oil and bake at 425degF (220degC) for 25-30 minutes, flipping halfway for even crispiness. To enhance flavor, marinate the potato wedges in buttermilk mixed with smoked paprika and cayenne pepper before coating. Using an air fryer instead of deep frying can help you achieve a crispy texture with less oil, perfect for a healthier option.
Allergies
Kentucky Fried Chicken's Potato Wedges contain ingredients such as all-purpose flour and buttermilk, which may trigger allergies in individuals sensitive to gluten or dairy. The blend of herbs and spices, including paprika and cayenne pepper, can cause reactions in those with specific spice allergies. Be sure to check all ingredients carefully to ensure the product is safe for your dietary needs.
Why this recipe?
Potato Wedges from Kentucky Fried Chicken are popular for their crispy exterior and soft, fluffy interior, providing a satisfying texture contrast. The unique blend of spices and seasoning enhances their flavor, making them a flavorful alternative to regular fries. You can recreate this iconic taste at home with the right ingredients and cooking techniques, saving money while enjoying a delicious snack. Mastering this copycat recipe allows you to customize seasoning to your preference and replicate the KFC experience anytime.