I love Nashville hot chicken, like so much. Okay, well I’ve never been to Nashville so I haven’t had the official hot chicken. But, I’m a big fan of the ones I’ve tried and the ones we’ve made.
I decided to take my love for Nashville hot chicken to another level and whip up homemade fried potato wedges, NASHVILLE HOT CHICKEN STYLE.
The best Nashville hot chicken seasoning.
Okay, so we could make our own Nashville hot chicken seasoning. But, we have a local vendor in Columbus called North Market Spices and their Nashville hot chicken blend is perfection. You can buy it online here or if you are local to Columbus, head to North Market and pick up a bag.
How to easily fry potatoes.
Okay, do not be scared of frying potatoes. You just need to take a few precautions and seriously, you’ll want to fry everything. But, also this doesn’t take away my love for the air fryer.
To fry potatoes easily and without burning yourself, you need the following items.
- Candy Thermometer. You NEED one that goes down into your pot and stays connected. We have this one, it’s $18 but works perfectly.
- Deep, but wide pot. We have this Staub dutch oven which works perfectly for deep frying. We’ve also used this cast iron dutch oven and this metal pot before and both work great!
- High heat frying oil. Oils all have different smoking temperatures, meaning that they will start smoking and being real gross at different temperatures. You need to use a high heat oil such as peanut oil, vegetable oil, canola oil, or corn oil.
- Heat safe tongs. If you try to use flimsy, all metal, or (oy) plastic tongs – you will be unsuccessful with your homemade fried potato wedges and no-one wants that. Here is an option for perfect heat safe tongs.
A few other fried potato recipes for good measure.
Obviously, we love our recipe – but here are some delicious other options for fried potato wedges. Because, really can you ever have enough of these?
If you like this Homemade Fried Potato Wedges recipe, you might also like these recipes on The Beard and The Baker:
Homemade Fried Potato Wedges | Nashville Hot Chicken Flavored
Equipment
- Dutch Oven
- Candy Thermometer
Ingredients
- 2-3 russet potatoes
- 1-2 Tablespoons Nashville hot chicken seasoning
- 1/2 cup corn starch
- 1/3 cup cup flour
- 1 bottle Mazola Corn Oil
Instructions
- Add corn oil to a dutch oven or large pot. Affix the thermometer to the side of it. Set on stove but don't turn on yet.
- Line a baking sheet with a paper towel then place a cooling rack on top. You'll use this to lay your potato wedges before and after frying.
- Rinse your potatoes and dry well. Then, slice your potatoes into wedges. Set aside.
- Prepare two bowls. One with flour, salt, pepper, paprika, cayenne, and onion powder. The other with just corn starch.
- One by one, dip your potatoes wedges in the flour mixture and then the corn starch. Make sure to really coat the potatoes. No extra liquid or egg is needed since potatoes are typically "wet" on the inside. Set each coated potato wedge on the prepared cooling rack.
- Turn your corn oil up to medium-high heat. Careful not to heat it too fast or it can burn. You want it to gradually get up to about 450 degrees F.
- Once your oil is ready, gently add potatoes wedges in – about 2-3 at a time, careful not to crowd them or lower your oil temperature too much. Be sure to watch your oil and if it starts to get too high, turn the heat down to medium or medium low.
- Fry for about 4-6 minutes, flipping as needed. Once they've reached your desired crispiness, remove gently with heat safe tongs and place back on the cooling rack. Repeat until all potato wedges are finished.
- Once finished, remove corn oil from the stove and let it cool for a few hours or even overnight. You can filter the oil and reuse or dispose of properly. Do not just pour down your drain.
- Let cool slightly then enjoy on their own or dipped in ranch!
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