Grammy's Kitchen · Fried Chicken · Buttermilk Fried Chicken
One of 60 fried chicken recipes we measured
from www.jocooks.com
It ranks #5 of 60 for crust crunch among the fried chicken recipes we compared. 93 cooks on www.jocooks.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 60.
| this recipe | typical | |
|---|---|---|
| dairy | 43% | 3% |
| egg | 9% | 0% |
| liquid | 43% | 4% |
| leavener | 1% | 0% |
| salt | 1% | 0% |
| aromatics | 0% | 0% |
| fat | 0% | 1% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 pounds chicken wings (chicken legs, thighs or chicken breast) |
| 490 g | 2 cups buttermilk |
| 100 g | 2 eggs |
| 2 g | 1 teaspoon paprika |
| 5 g | 1 teaspoon hot sauce |
| 6 g | 1 teaspoon salt (or to taste) |
| 2 g | 1 teaspoon pepper (or to taste) |
| 8 g | 2 teaspoon baking powder |
| 7 g | 1 1/2 teaspoon baking soda |
| 240 g | 2 cups all-purpose flour |
| vegetable oil ( for frying) |
Method: 6 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I am a super critic of fried chicken and have tried many recipes & ways. I actually sous vide my chicken first and then flash fry for the crust / coating. Lots of benefits doing sous vide..So last week my wife said I had finally hit it with perfect frie” — a cook, 5.0★
“I am a tad confused here... you add the baking powder and baking soda to the wet mixture first? Not the flour? Also, if you only use all purpose flour, could you use flour that self rising? I am very eager to try this based on your preparation.” — a cook, 5.0★