Thick, skin-on wedges with a thin peppery coating, parboiled so they are fluffy all the way through and then fried until crisp. A homemade take on the side KFC swapped for fries in the US in 2020.
Estimate. Prices vary by location; tax and delivery fees are not included. Pantry staples (salt, oil…) are not included.
Ingredients
servings
Potatoes
Coating
Pantry
For frying
Pantry staples are not included in the cost estimate.
Ingredient cost
Homemade
~$7.06
for 4
(~$1.77 each)
Homemade
~£4.41
for 4
(~£1.10 each)
Method quantities are for the original 4 servings.
Kitchen gear
Heavy pot or Dutch oven, at least 5 qt (5 liters)
Clip-on or instant-read thermometer
Wire rack set over a tray
Spider or slotted spoon
Method
Cut each potato in half lengthwise, then each half into 4 long wedges, so you have 8 per potato.
Put the wedges in a pot of cold, well-salted water, bring to a simmer and cook for 4 to 6 minutes, until a knife slides in with a little resistance at the center. Drain gently and spread them on a rack to steam dry and cool for 15 minutes.
15 min
Mix the flour, paprika, pepper, garlic powder, onion powder, celery salt and 1 tsp salt in a wide dish. Whisk the egg and milk in a second dish.
Pour the oil into a heavy pot to a depth of about 2 inches (5 cm), no more than halfway up the sides, and heat it to 350°F (175°C), checking with a thermometer. Use a heavy, deep pot filled no more than halfway, keep a clip-on thermometer in the oil, keep children and pets away, and never leave hot oil unattended. If the oil smokes, turn off the heat. Let it cool completely before you strain or throw it out.
Working with a handful at a time, dip the wedges in the egg mixture, let the excess drip off, then toss them in the seasoned flour and shake off the loose coating.
Fry in batches of 8 to 10 for 4 to 5 minutes, turning once, until the coating is deep golden and crisp. Let the oil come back to 350°F (175°C) before each batch.
5 min
Drain on a wire rack, sprinkle with a little salt while hot and serve straight away.
Tips for a closer clone
Stop the parboil early. Wedges that are soft all the way through break apart in the egg and the oil.
Let the parboiled wedges steam dry completely; wet potatoes make the coating slide off.
Fry in small batches so the oil temperature does not crash and the coating stays crisp, not greasy.
No fryer? Toss the coated wedges with 3 tablespoons of oil and bake on a rack at 425°F (220°C) for 25 to 30 minutes, turning once. Less crunchy, still good.
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About this dupe
Gone, back, and maybe back again
KFC replaced its potato wedges with Secret Recipe Fries in US restaurants in June 2020 (TODAY). They returned nationwide for a limited time, while supplies lasted, from August 18, 2025 (TODAY), and again in December 2025 in limited Wings and Wedges deals, when the chain asked fans whether they should stay for good (Entrepreneur, December 12, 2025). We found no announcement of a permanent return (status reviewed Oct 15, 2026), so check the app near you before you drive there.
UK and US
In the UK, KFC’s potato side is fries, and we could not find wedges on its menu. To make these at home, use baking potatoes or Maris Pipers, plain flour and onion and garlic granules. Celery salt is in the spice aisle of most big supermarkets.
Why parboil
A wedge this thick needs longer to cook through than its coating takes to brown. Simmering first means the frying only has to crisp the outside.
What it costs: ingredient costs are estimates for the amount used, from supermarket listing prices checked on Oct 15, 2026 (Target.com in the US, Trolley.co.uk for UK supermarkets). Prices vary by store and week.
Where this recipe comes from
Untested: a starting point written with AI help and checked against our recipe rules. Nobody has cooked it yet. Make it, rate how close it gets, and tell us what you changed. How we label recipes
