Grammy's Kitchen · Fried Chicken · Chicken Fried Chicken
One of 60 fried chicken recipes we measured
9 cooks on www.spendwithpennies.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 60.
| this recipe | typical | |
|---|---|---|
| dairy | 81% | 3% |
| egg | 12% | 0% |
| liquid | 81% | 4% |
| salt | 1% | 0% |
| aromatics | 0% | 0% |
| fat | 0% | 1% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 1 1/2 pounds boneless skinless chicken breasts ( or chicken cutlets or chicken thighs) |
| 100 g | 2 eggs (beaten) |
| 122 g | 1/2 cup milk |
| 120 g | 1 cup all-purpose flour |
| 64 g | 1/2 cup cornstarch |
| 5 g | 2 teaspoons black pepper |
| 9 g | 1 1/2 teaspoons kosher salt |
| 3 g | 1 teaspoon garlic powder |
| 1 g | 1/2 teaspoon paprika |
| 1 g | 1/4 teaspoon cayenne pepper |
| vegetable oil (for frying) | |
| 30 g | 1/4 cup all purpose flour |
| 549 g | 2-2 1/2 cups whole milk (or as needed) |
| 3 g | 1/2 teaspoon salt |
| black pepper (to taste) |
Method: 12 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Chicken fried chicken was fantastic. It was golden brown and it had lots of what my family loved: the spice-infused fried skin of southern fried chicken. I loved the fact that these are made with tenders vs whole pieces. They were easier to cook evenly and pro” — a cook, 5.0★