30 by 30 | KFC Potato Wedges

KFC is one of the few fast food restaurants that I do miss. The biscuits, popcorn chicken and potatoes are all amazing. It use to be one of my schools hot lunches. I went to a small (22 in my graduating class) Christian school. Three or four days a week we had a hot lunch choice from one of the few local restaurants. Not the healthiest but a nice change from a brown bag lunch… or so I thought back then. Now it explains why I just wanted to sleep and couldn’t focus after lunch – Gluten overload.

I’ve really been missing the potato wedges lately so I knew I had to try and make them gluten free. I also wanted to try baking them instead of deep frying. The less I have to have a giant pot of hot oil out around a crazy 3 yr old the better. I baked them in more oil then I normally use for potatoes because I want to make sure the flour coating is nice and moist.

They were sooooooo good! Could have used a bit more cook time but pretty close to KFC.

I mixed the egg & milk together. Then I tossed all the dry ingredients into a ziploc bag.

I sliced up a few potatoes and put them into the egg/milk mixture. Then I put a few at a time into the bag of dry ingredients, giving them a shake to coat them.

I placed them on a tray that had oiled parchment paper on it. After they had been sitting in the oil for a bit a minute I flipped them over so that all sides were coated in oil. I was trying them close to how they would be if I actually deep fried them.

KFC Potato Wedges [Gluten Free]

KFC Potato Wedges [Gluten Free]


5 baking potatoes , cut into wedges

1 cup milk

1 egg

1 cup WCWBF's flour mix

2 tablespoons salt

1 teaspoon pepper

1/2 teaspoon paprika

1/4 teaspoon garlic powder


Preheat oven to 375
Line cookie sheet with parchment paper and enough oil for an even layer across the cookie sheet.
Mix the milk and egg together till well blended.
Mix all the dry ingredients together in a bowl or ziploc baggie
Slice potatoes into uniform wedges (as closely as you can)
Dip the potato in the milk/egg mixture and then into the dry ingredient mix
Shake well to coat potatoes
Place potatoes in a single layer onto cookie sheet.
After all the potatoes have been placed on the tray, flip them over so that side that had been in the oil is now on top. This way the wedges coat evenly and aren't as dry once done.
Bake for 20-25 minutes depending on how soft you like them.
Once baked, cool wedges on some paper towel.


I would probably lessen the milk to 3/4 cup maybe even 1/2 cup next time I make them. 1 cup just seemed like a lot. Original recipe here but I changed the spices up a bit after reading the reviews.


Photos aren’t the best quality as we’ve hit PA winter and the lighting is awful around here past 4pm.



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