Grammy's Kitchen · Fried Chicken · Texas Roadhouse Country Fried Chicken
One of 60 fried chicken recipes we measured
65 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 | 10% | 3% |
| egg | 1% | 0% |
| liquid | 10% | 4% |
| salt | 0% | 0% |
| aromatics | 0% | 0% |
| fat | 2% | 1% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 7200 g | 4 Boneless Skinless Chicken Breasts |
| 180 g | 1 1/2 cups Flour |
| 3 g | 1 tsp Onion Powder |
| 3 g | 1 tsp Garlic Powder |
| 3 g | 1/2 tsp Salt |
| 2 g | 1 tsp Pepper |
| 1 g | 1/4 tsp Cayenne Pepper |
| 245 g | 1 Cup Buttermilk |
| 100 g | 2 Large Eggs |
| Vegetable Oil for Frying | |
| 114 g | 1/2 cup Butter (salted) |
| 30 g | 1/4 cup Flour |
| 488 g | 2 cups Milk |
| 3 g | 1/2 tsp Salt |
| 1 g | 1/2 tsp Pepper |
Method: 14 steps, published by www.eatingonadime.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Tasty. Really good flavor. But how do you keep the coating from falling off the chicken when you turn it over? I had this problem.” — a cook, 4.0★
“My husband absolutely loved this recipe and is always down to have it” — a cook, 5.0★