Fried Chicken
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
666
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 666 cal. | (32 %) | ||
| Protein | 67 g | (68 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 9.3 μg | (16 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 39.6 mg | (330 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 791 mg | (20 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 475 mg | |||
| Cholesterol | 271 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 chicken (About 1.2 kg)
- 2 eggs
- salt
- freshly ground peppers
- 6 Tbsps Pastry flour
- 80 grams breadcrumbs
- Frying oil
- lemons (for garnishing)
- parsley (chopped, for sprinkling)
Preparation steps
1.
Separate chicken breasts and legs, rinse and pat dry. Cut breast crosswise into two parts, separate legs at the joint, pat dry and season with salt and pepper.
2.
Heat oil in a deep fryer or in a pot to 180°C (approximately 350°F).
3.
Whisk eggs in a deep dish. Place flour and breadcrumbs into individual plates.
4.
Coat chicken pieces with flour, dip into eggs and roll in breadcrumbs, pressing firmly. If necessary, repeat egg and breadcrumb steps.
5.
Cook chicken pieces, few at a time, for about 3-4 minutes or until golden yellow, turning once.
6.
Drain on paper towels and arrange together with lemon slices and parsley on plates. Serve.
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