Grammy's Kitchen · Fried Chicken · Fried Chicken Sandwich
One of 60 fried chicken recipes we measured
from www.twopeasandtheirpod.com
It ranks #3 of 60 for browning depth among the fried chicken recipes we compared. 14 cooks on www.twopeasandtheirpod.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 60.
| this recipe | typical | |
|---|---|---|
| dairy | 3% | 3% |
| egg | 0% | 0% |
| liquid | 3% | 4% |
| leavener | 0% | 0% |
| salt | 0% | 0% |
| aromatics | 0% | 0% |
| sweetener | 1% | 0% |
| fat | 16% | 1% |
Adapts cleanly: nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 7200 g | 4 boneless skinless chicken thighs |
| 245 g | 1 cup buttermilk |
| 1 teaspoon Siracha | |
| 12 g | 2 teaspoons kosher salt, (divided) |
| 1090 g | 4 to 6 cups vegetable oil, (for frying) |
| 180 g | 1 1/2 cups all-purpose flour |
| 16 g | 2 tablespoons cornstarch |
| 8 g | 2 teaspoons baking powder |
| 2 g | 1 teaspoon smoked paprika |
| 1 g | 1/2 teaspoon garlic powder |
| 1 g | 1/4 teaspoon onion powder |
| 1 g | 1/4 teaspoon black pepper |
| 110 g | 1/2 cup mayonnaise |
| 71 g | 1/4 cup BBQ sauce |
| 9 g | 2 teaspoons Dijon mustard |
| 2 to 3 teaspoons Siracha, (optional) | |
| 270 g | 3 cups thinly sliced purple cabbage |
| 15 g | 1 tablespoon apple cider vinegar |
| 21 g | 1 tablespoon hot honey or regular honey |
| Salt and pepper, (to taste) | |
| 208 g | 4 hamburger buns |
| Softened butter (for spreading on buns) | |
| Pickles (optional) |
Method: 11 steps, published by www.twopeasandtheirpod.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Missed half the recipe and had to go back to the grocery store to pick up more ingredients. So worth it, one of the best fried chicken sandwiches I’ve had in a while. Restaurant quality and super easy to make! 10/10! Beware of the oil boiling, i also s” — a cook, 5.0★
“This was easier to put together than expected. One of the best chicken sandwiches I've ever had, totally worth the effort to make from scratch.” — a cook, 5.0★