Grammy's Kitchen · Fried Chicken · Fried Chicken
One of 60 fried chicken recipes we measured
from therecipecritic.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 60.
| this recipe | typical | |
|---|---|---|
| dairy | 64% | 3% |
| egg | 0% | 0% |
| liquid | 64% | 4% |
| salt | 6% | 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.
| 907 g | 2 pounds chicken thighs and legs |
| 735 g | 3 cups buttermilk |
| salt and pepper | |
| 240 g | 2 cups self-rising flour |
| 36 g | 2 tablespoons seasoning salt |
| 36 g | 2 tablespoons salt |
| 3 g | 1 teaspoon Louisiana chicken seasoning |
| 8 g | 1 tablespoon garlic powder |
| 10 g | 1 tablespoon onion powder |
| oil for frying |
Method: 5 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.