Grammy's Kitchen · Fried Chicken · Fried Chicken Breast
One of 60 fried chicken recipes we measured
8 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 | 43% | 3% |
| egg | 9% | 0% |
| liquid | 43% | 4% |
| salt | 2% | 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.
| 454 g | 1 pound chicken cutlets (or boneless, skinless chicken breasts) |
| vegetable oil (for frying) | |
| 245 g | 1 cup buttermilk |
| 50 g | 1 large egg (well beaten) |
| 5 g | 1 teaspoon hot sauce |
| 6 g | 1 teaspoon kosher salt |
| 120 g | 1 cup all-purpose flour |
| 32 g | 1/4 cup cornstarch |
| 5 g | 2 teaspoons black pepper |
| 6 g | 1 teaspoon kosher salt |
| 3 g | 1 teaspoon garlic powder |
| 1 g | 1/2 teaspoon smoked paprika |
Method: 7 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Thank you! I have been looking for a simple fried chicken recipe for ages. This checks all the boxes.” — a cook, 5.0★