Crispy, Savory, and Perfectly Seasoned—My Homemade Version of KFC’s Wedges
Growing up, my family had a tradition of Friday night dinners, where we would gather around the table with our favorite comfort foods. One of the highlights was always the crispy potato wedges from KFC. The aroma of those perfectly seasoned wedges would fill the house, and I can still hear the laughter and chatter as we enjoyed our meal together. Now, I’ve created my own version of those beloved wedges, and they bring back all those warm memories while adding a personal touch.
What Makes It Special
This recipe stands out for several reasons:
- Homemade Goodness: Making these wedges from scratch means you can control the ingredients and seasonings, ensuring they are fresh and flavorful.
- Perfectly Crispy: The double frying technique gives these wedges an irresistible crunch that you just can’t get from store-bought versions.
- Customizable Flavors: You can easily adjust the spices to suit your taste, whether you prefer a classic seasoning or something with a bit more kick.
Gather Your Ingredients
Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 4
- 4 large russet potatoes
- 1 cup all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- Vegetable oil for frying
Let’s Get Cooking
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Start by washing and peeling the potatoes. Cut them into wedges, about 1 inch thick.
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In a large bowl, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
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Heat vegetable oil in a deep fryer or a large pot to 350°F (175°C).
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Coat the potato wedges in the flour mixture, shaking off any excess.
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Fry the wedges in batches for about 5-7 minutes until golden brown. Remove and drain on paper towels.
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For extra crispiness, fry them a second time for another 3-4 minutes.
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Season with additional salt if desired and serve hot!
My Pro Tips
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For an extra flavor boost, try adding some grated Parmesan cheese to the flour mixture.
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If you want to make them healthier, you can bake the wedges at 425°F (220°C) for about 30-35 minutes, flipping halfway through.
What to Serve With It
- Homemade ranch dressing for dipping
- Grilled chicken or burgers
- A fresh garden salad
- Coleslaw for a crunchy side
FAQs
Q: Can I use sweet potatoes instead?
A: Absolutely! Sweet potatoes will give a different flavor but are delicious when prepared the same way.
Q: How do I store leftovers?
A: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
The Heart of the Dish
These homemade potato wedges are more than just a side dish; they are a reminder of family gatherings and the joy of sharing a meal. Each bite is a crispy, savory delight that brings back those cherished memories. I hope you enjoy making them as much as I do!
Your Turn
I invite you to try this recipe and make it your own! Feel free to experiment with different seasonings and share your experiences. I’d love to hear how your wedges turn out!
Crispy, Savory, and Perfectly Seasoned—My Homemade Version of KFC’s Wedges
Ingredients
- 4 large potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Homemade ranch dressing for dipping
- Grilled chicken or burgers
- A fresh garden salad
- Coleslaw for a crunchy side
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and scrub the potatoes, then cut them into wedges.
- In a large bowl, toss the potato wedges with olive oil, garlic powder, onion powder, paprika, salt, and black pepper until evenly coated.
- Spread the wedges in a single layer on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 30 minutes, flipping halfway through, until golden brown and crispy.
- Serve hot with homemade ranch dressing, grilled chicken, burgers, a fresh garden salad, and coleslaw.
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