Grammy's Kitchen · Fried Chicken · Buttermilk Fried Chicken
One of 60 fried chicken recipes we measured
from www.culinaryhill.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 60.
| this recipe | typical | |
|---|---|---|
| dairy | 20% | 3% |
| egg | 0% | 0% |
| liquid | 20% | 4% |
| salt | 0% | 0% |
| aromatics | 1% | 0% |
| fat | 0% | 1% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| vegetable oil (for frying) | |
| 360 g | 3 cups all-purpose flour |
| 8 g | 1 tablespoon garlic powder |
| 7 g | 1 tablespoon paprika |
| 5 g | 1 1/2 teaspoons onion powder |
| 2 g | 1 teaspoon cayenne pepper |
| Salt and freshly ground black pepper | |
| 490 g | 2 cups buttermilk ((see note 1)) |
| 2041 g | 1 (4- to 5-pound) whole chicken (cut into 8 pieces and giblets removed and discarded (see note 2)) |
Method: 7 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.