KFC’s potato wedges, known for their crispy exterior and tender interior, were a beloved side dish until their discontinuation in 2020. In response to popular demand, KFC has reintroduced the wedges for a limited two-week trial period starting March 10, 2025, exclusively at select locations in Tampa, Florida. This test aims to evaluate customer reception and determine the potential for a nationwide return.
For those outside the test market or eager to enjoy these wedges at home, several copycat recipes are available that closely mimic the original flavor and texture. These recipes typically require russet potatoes, milk, eggs, flour, and a blend of spices such as paprika, garlic powder, onion powder, and poultry seasoning. The preparation involves soaking the potato wedges, coating them in a seasoned batter, and frying until golden and crispy.
Homemade KFC Potato Wedges Recipe
Ingredients:
- 3-4 large russet potatoes
- 1 cup whole milk
- 1 large egg
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon kosher salt
- 1½ teaspoons black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon poultry seasoning (optional)
- Peanut oil for frying
Instructions:
- Prepare the Potatoes:
- Wash and scrub the potatoes thoroughly.
- Cut each potato into wedges, about ¼ to ½ inch thick.
- Place the wedges in a bowl of cold water and let them soak for at least 30 minutes to remove excess starch. Drain and pat dry.
- Prepare the Batter:
- In a large bowl, whisk together the milk and egg.
- In a separate gallon-sized plastic bag, combine the flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and poultry seasoning.
- Coat the Wedges:
- Dip each potato wedge into the milk and egg mixture, ensuring it’s fully coated.
- Place the coated wedge into the seasoned flour mixture bag.
- Seal the bag and shake to evenly coat the wedge.
- Place the coated wedges on a wire rack and let them rest for about 15 minutes.
- Fry the Wedges:
- Heat peanut oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
- Carefully lower the wedges into the hot oil, a few at a time, and fry until golden brown and crispy, approximately 2-3 minutes.
- Remove the fried wedges and place them on a wire rack over a baking sheet to drain excess oil.
- While still hot, season with additional salt if desired.
Note: Always exercise caution when frying with hot oil. Ensure the oil temperature remains consistent for even cooking. For a healthier alternative, these wedges can also be baked or air-fried.
By following this recipe, you can recreate the iconic taste of KFC’s potato wedges in your own kitchen, satisfying your cravings until (and if) they become available in your area again.