Grammy's Kitchen · Fried Chicken · Fried Chicken and Waffles
One of 60 fried chicken recipes we measured
10 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 | 45% | 3% |
| egg | 7% | 0% |
| liquid | 45% | 4% |
| leavener | 0% | 0% |
| salt | 1% | 0% |
| aromatics | 0% | 0% |
| sweetener | 2% | 0% |
| fat | 5% | 1% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1800 g | 1 whole chicken ( cut into pieces) |
| 735 g | 3 cups buttermilk |
| 18 g | 1 tablespoon Kosher salt |
| Vegetable oil (for frying) | |
| 240 g | 2 cups all purpose flour |
| 2 g | 1 teaspoon cayenne pepper (optional) |
| 7 g | 1 tablespoon smoked paprika |
| black pepper | |
| 240 g | 2 cups all-purpose flour |
| 50 g | 1/4 cup granulated sugar |
| 5 g | 1 teaspoon baking soda |
| 4 g | 1 teaspoon baking powder |
| 1 g | 1/6 teaspoon salt |
| 244 g | 1 cup milk |
| 58 g | 1/4 cup sour cream |
| 150 g | 3 eggs (whites and yolks separated) |
| 114 g | 8 Tablespoons butter (melted, plus more for the waffle iron) |
Method: 9 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.