Grammy's Kitchen · Fried Chicken · Crispy Fried Chicken
One of 60 fried chicken recipes we measured
7 cooks on www.kingarthurbaking.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 | 29% | 3% |
| egg | 0% | 0% |
| liquid | 29% | 4% |
| salt | 1% | 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.
| 1361 g | 1 3-pound fryer, cut up; or 2 1/2 pounds of your favorite chicken pieces |
| 454 g | 2 cups (454g) buttermilk |
| 5 g | 1 teaspoon Worcestershire sauce |
| 2 g | 1 teaspoon poultry seasoning |
| 3 g | 1 teaspoon onion powder |
| 3 g | 1/2 teaspoon celery salt |
| 3 g | 1/2 teaspoon table salt |
| 1 g | 1/4 teaspoon ground black pepper |
| 0 g | 1/8 teaspoon cayenne pepper |
| 113 g | 1 cup (113g) King Arthur Unbleached Self-Rising Flour |
| 113 g | 1 cup (113g) King Arthur Golden Wheat Flour |
| 6 g | 1 teaspoon table salt |
| 3 g | 1 teaspoon onion powder |
| 1 g | 1/2 teaspoon ground black pepper |
| 1 g | 1/2 teaspoon cayenne pepper |
Method: 5 steps, published by www.kingarthurbaking.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.