Grammy's Kitchen · Fried Chicken · Fried Chicken Breasts
One of 60 fried chicken recipes we measured
It ranks #58 of 60 for tenderness among the fried chicken recipes we compared. 4 cooks on www.eatingonadime.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 | 84% | 3% |
| egg | 0% | 0% |
| liquid | 84% | 4% |
| salt | 2% | 0% |
| aromatics | 2% | 0% |
| fat | 0% | 1% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 170 g | 4 boneless (skinless chicken breasts (about 6 ounces each)) |
| 245 g | 1 cup buttermilk |
| 15 g | 1 tablespoon hot sauce |
| 6 g | 1 teaspoon salt |
| 1 g | 1/2 teaspoon black pepper |
| 120 g | 1 cup all-purpose flour |
| 2 g | 1 teaspoon paprika |
| 3 g | 1 teaspoon garlic powder |
| 3 g | 1 teaspoon onion powder |
| Vegetable oil (for frying) |
Method: 9 steps, published by www.eatingonadime.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“So flavorful and comforting. It tasted like something from a restaurant.” — a cook, 5.0★
“These fried chicken breasts have amazing flavor with the best texture!” — a cook, 5.0★