Crispy KFC Style Potato Wedges Copycat Recipe at Home

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KFC-Style Potato Wedges at Home (Crispy, Crunchy & Comforting)

If you’ve ever pulled up to the KFC drive-thru just to get those golden, crispy potato wedges, you’re in the right place. Today I’m sharing a simple copycat KFC potato wedges recipe you can make in your own kitchen with basic pantry ingredients. These homemade wedges come out crispy on the outside, fluffy on the inside, and full of that peppery, garlicky flavor we all crave. No deep fryer required—your oven or air fryer can do the job.

A Little Background: KFC & Those Famous Potato Wedges

KFC (Kentucky Fried Chicken) has been a comfort food staple in the USA for decades. Most people know them for their crispy fried chicken, but for many of us, the potato wedges were the real star of the meal. Thick-cut, crunchy, and generously seasoned, these wedges had:
  • A crackly, golden-brown crust that stayed crisp even after a few minutes in the car
  • A soft, steamy center that tasted buttery and comforting
  • A savory blend of spices with a hint of peppery heat and garlic
KFC’s original recipe, of course, is closely guarded and proprietary. The brand name and any specific branded recipe details are the property of KFC and their owners. This recipe is a homemade imitation based on flavor and texture alone. We’re just trying to bring back that nostalgic side dish feeling from our own kitchens.

Copycat KFC Potato Wedges Recipe

This recipe is written for the typical home cook using a regular oven. I’ll also include air fryer directions further down to make it even easier.

Crispy homemade KFC-style potato wedges baked until golden brown with a seasoned coating and fluffy interior
Crispy, golden copycat KFC-style potato wedges made at home with a seasoned crust and fluffy centers—perfect for oven or air fryer cooking

Recipe Overview

  • Yield: About 4 servings (side dish)
  • Prep Time: 15 minutes
  • Soak Time: 20–30 minutes (recommended for extra crispiness)
  • Cook Time: 30–40 minutes (oven) or 18–22 minutes (air fryer)
  • Total Time: About 1 hour including soak

Ingredients

For the potato wedges: Seasoned coating: Egg wash (helps the coating stick):
  • 2 large eggs
  • 1/3 cup milk (any kind works)

Step-by-Step Instructions

1. Prep the Potatoes

1. Scrub and cut. Wash the potatoes well and scrub off any dirt. You can leave the skins on (more flavor, more texture). Cut each potato in half lengthwise. Then cut each half into 3–4 long wedges, depending on how thick you like them.
2. Soak in cold water. Place the wedges in a large bowl and cover with very cold water. Let them soak for 20–30 minutes. This pulls out excess starch and helps the potatoes get crisper in the oven.
3. Drain and dry well. Drain the potatoes and spread them on a clean kitchen towel or paper towels. Pat them very dry. The drier they are, the crispier they’ll become.

2. Make the Seasoned Coating

4. In a shallow dish or large bowl, whisk together:
  • Flour
  • Cornstarch
  • Paprika
  • Salt
  • Black pepper
  • Garlic powder
  • Onion powder
  • Oregano
  • Thyme
  • Cayenne (if using)
5. Taste a pinch of the dry mixture (it’s just flour and spices) and adjust salt or heat to your liking.

3. Prepare the Egg Wash

6. In a separate bowl, whisk together:
  • Eggs
  • Milk
This helps the seasoning mixture cling to the potato wedges, giving you that thicker, KFC-style crust.

4. Preheat the Oven

7. Preheat your oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it with oil. For an extra-crisp result, place a metal cooling rack on top of the baking sheet and oil the rack.

5. Coat the Potato Wedges

8. Toss in egg wash. Add the dry potato wedges to the egg wash and toss until they are fully coated.
9. Coat in seasoned flour. Working in batches, transfer wedges to the flour mixture. Toss and press the coating onto each wedge so it sticks. Shake off any loose excess.
10. Arrange on the pan. Place the coated wedges in a single layer on your prepared baking sheet or rack. Don’t overcrowd—this helps them crisp up instead of steaming.

6. Oil & Bake

11. Drizzle or spray with oil. Drizzle the vegetable oil over the wedges, or use a spray bottle of oil for even coverage. You want a light, even coat.
12. Bake. Place the pan in the oven and bake at 425°F for 15–20 minutes.
13. Flip and finish. Carefully flip each wedge, rotate the pan, and bake another 15–20 minutes, or until:
  • The edges are deep golden brown and crisp
  • The centers are tender when pierced with a fork
  • Internal temp of the potatoes is at least 200°F for a fluffy interior
14. Season to taste. While still hot, sprinkle with a little extra salt, if needed.

7. Rest & Serve

15. Let the wedges rest for 3–5 minutes so the coating sets a bit. Serve warm with ketchup, ranch, or your favorite dipping sauce.

Air Fryer KFC-Style Potato Wedges

Want to skip turning on the oven? The air fryer works beautifully for this recipe.

Air Fryer Directions

1. Follow steps 1–5 above (prep, soak, dry, season, egg wash, coat).
2. Preheat your air fryer to 380°F for about 3–5 minutes.
3. Lightly spray the air fryer basket with oil.
4. Arrange the wedges in a single layer (you may need to cook in batches).
5. Spray the tops of the wedges lightly with oil.
6. Air fry at 380°F for 10 minutes.
7. Flip wedges, spray lightly again, and cook another 8–12 minutes, until golden brown and tender.
8. Check a thick wedge with a fork—it should pierce easily, and the interior should be soft and steaming.
Food Safety Note: While potatoes don’t carry the same risks as meat, always make sure eggs in your coating are fully cooked. The coating should no longer look wet or doughy, and the internal temp of the wedge should be at least 165°F where the egg coating is.

Approximate Nutrition (Per Serving)

These numbers are estimates based on 4 servings and may vary depending on exact brands and amounts used.
  • Calories: ~260
  • Carbohydrates: ~36 g
  • Protein: ~6 g
  • Fat: ~10 g
  • Saturated Fat: ~2 g
  • Fiber: ~3 g
  • Sodium: ~550 mg

Make It Even Easier: Busy-Night Shortcuts

Some nights you want the KFC-style taste without lots of steps. Here are a few time-savers:
  • Skip the egg wash. Toss dried wedges with 2–3 tablespoons of oil, then shake them in a large bag with the seasoned flour. The crust will be lighter but still tasty.
  • No soak method. In a hurry? You can skip soaking and just rinse the cut potatoes under cold water for 30 seconds, then dry well. You’ll still get good crispness.
  • Seasoned salt shortcut. Replace some spices with a favorite seasoned salt (like Lawry’s) plus extra garlic powder to cut down on measuring.
  • All-oven sheet-pan meal. Bake the wedges on one side of the sheet and some chicken tenders on the other for an easy, one-pan dinner.

Allergy-Friendly & Special Diet Swaps

Everyone should be able to enjoy crispy potato wedges. Here are some common adjustments:

Gluten-Free Version

Dairy-Free Version

Egg-Free / Vegan Version

For a completely vegan potato wedge:
  • Skip the egg and milk. Instead, use:
    • 1/2 cup unsweetened plant milk + 1 tablespoon cornstarch, whisked, or
    • 3 tablespoons aqua faba (liquid from canned chickpeas) + 2 tablespoons plant milk
  • Dip wedges in this mixture, then in the seasoned flour as usual.

Lower-Fat / Lighter Version

  • Use the air fryer method and reduce the oil spray to just a light mist.
  • Serve with a yogurt-based dip or salsa instead of creamy, full-fat sauces.

Tips for Getting That Classic Crunch

  • Soak, then dry very well. Removing extra starch helps wedges crisp instead of steam.
  • High heat is your friend. Don’t be afraid of 425°F; it’s what gives that deep golden exterior.
  • Use russet potatoes. Their starchy texture gives the fluffiest interior.
  • Don’t crowd the pan. Leave space between wedges so hot air can circulate and crisp all sides.

How to Serve Your KFC-Style Potato Wedges

These wedges are perfect as:
  • A side with fried or baked chicken
  • A snack for game day with plenty of dipping sauces
  • A base for loaded “wedge nachos” with cheese, bacon bits, and green onions
Try dipping them in:

Let’s Talk: Did You Nail the KFC Vibe?

I’d love to hear how these homemade KFC-style potato wedges turned out for you. Did you tweak the spices? Make them in the air fryer? Serve them with a favorite dipping sauce?
  • Leave a comment below and share your tips.
  • Rate the recipe if you tried it—it helps other home cooks find it.
  • Share this post with friends and family who miss those classic potato wedges.
If you snap a photo, share it on social media and tag it with your favorite hashtag—we love seeing your kitchen wins.

Important Disclaimers

This recipe is a homemade copycat-style version created for personal, at-home use. It is not endorsed by, approved by, or affiliated with KFC or Yum! Brands in any way. All trademarks, including “KFC” and related marks, are the property of their respective owners. No insider knowledge of any proprietary or actual restaurant recipes is claimed or implied. This recipe is based solely on personal tasting, research, and testing.

Simply Copycat Recipes is an Amazon Associate and may earn a small commission from qualifying purchases at no additional cost to you, if you choose to buy recommended products through links on our site. This helps support the blog and allows us to keep sharing free recipes.

Location: Georgetown, IN, USA

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