Grammy's Kitchen · Fried Chicken · Fried Chicken Stuffed Baked Potato
One of 60 fried chicken recipes we measured
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 60.
| this recipe | typical | |
|---|---|---|
| dairy | 5% | 3% |
| egg | 1% | 0% |
| liquid | 5% | 4% |
| salt | 0% | 0% |
| aromatics | 0% | 0% |
| fat | 1% | 1% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 4 large russet potatoes |
| 3600 g | 2 boneless skinless chicken breast |
| 245 g | 1 cup buttermilk |
| 50 g | 1 large egg |
| 180 g | 1 1/2 cups all-purpose flour |
| 8 g | 1 tablespoon cornstarch |
| 7 g | 1 tablespoon paprika |
| 18 g | 1 tablespoon salt |
| 2 g | 1 teaspoon black pepper |
| vegetable oil (for frying) | |
| 57 g | 4 tablespoons butter |
| 113 g | 1 cup shredded cheddar cheese |
| sour cream | |
| chives |
Method: 9 steps, published by thestayathomechef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.