Crispy Fried Potato Wedges with Seasoned Flour Coating
Golden-brown fried potato wedges with a crispy seasoned flour crust, mimicking KFC's signature recipe. Features a savory blend of garlic, onion, and paprika in the coating. Perfect for casual dinners, game day gatherings, or as a side dish that rivals fast food versions. This recipe uses a double-dip technique (egg wash then seasoned flour) and fries at 350F to achieve that restaurant-quality crunch while keeping the inside tender.
Ingredients
- 1 tablespoon salt, for water
- 1 tablespoon salt, for coating
- 2 pounds russet potatoes, large, whole
- 1 cup all-purpose flour
- 1 teaspoon ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ½ teaspoon onion powder
- 1 cup whole milk
- 1 large egg
- oil for frying, vegetable or peanut
Instructions
- 1
Fill a large bowl with cool water and add salt, then set aside.
- 2
Wash and cut potatoes into wedges.
- 3
Combine flour, salt, pepper, garlic powder, paprika, and onion powder in one bowl. Whisk milk and egg together in another bowl.
- 4
Drain potato wedges.
- 5
Dip each wedge into the milk mixture, then coat thoroughly in the seasoned flour. Place on a plate.
- 6
Heat oil in a skillet to 350F.
- 7
Working in batches, gently lower wedges into hot oil using a strainer until golden brown, about 7 to 9 minutes.
- 8
Transfer to a plate and cool for 5 minutes before serving.
Tips
Soak cut potatoes in salted water for at least 30 minutes to remove starch and ensure crispier results. Pat dry completely before breading.
Use a strainer or spider skimmer to gently lower wedges and prevent splattering. Avoid overcrowding the pan to maintain oil temperature.
Good to Know
Keep in an airtight container in the refrigerator for up to 3 days. Reheat in a 350F oven for 8-10 minutes to restore crispness.
Prepare and bread wedges up to 4 hours ahead; refrigerate on the prepared plate covered with plastic wrap. Fry just before serving for best texture.
Serve hot with ketchup, ranch dressing, or your preferred dipping sauce. Accompany with fried chicken, burgers, or sandwiches.
Common Mistakes
Do not skip the initial salt soak to avoid starchy, less crispy results.
Do not exceed 350F to avoid burning the exterior while the interior stays raw.
Do not crowd the skillet to avoid temperature drop and greasy, soggy wedges.
FAQ
Can I make these ahead and reheat them?
Yes. Fry completely, cool, and store in an airtight container for 3 days. Reheat in a 350F oven for 8-10 minutes. Avoid microwaving, which makes them soggy. For best results, fry fresh.
What if my oil temperature keeps dropping?
Use a thermometer to monitor constantly. Fry fewer wedges per batch and allow oil to return to 350F between batches. A larger, heavier skillet holds heat better than lightweight pans.
How long do I deep fry the wedges until they are done?
Fry for 7 to 9 minutes until golden brown. Thicker wedges toward the longer end, thinner ones closer to 7 minutes. The exterior should be crispy and light golden, not dark brown.