Fried Chicken
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
4489
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 4,489 cal. | (214 %) | ||
| Protein | 70 g | (71 %) | ||
| Fat | 456 g | (393 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 281.8 mg | (2,348 %) | ||
| Vitamin K | 57.9 μg | (97 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 40.8 mg | (340 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 886 mg | (22 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 49.6 g | |||
| Uric acid | 465 mg | |||
| Cholesterol | 264 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 chicken
- 4 White rolls (day old)
- 2 eggs
- 80 grams Pastry flour
- ground paprika
- 2 liters vegetable oil (for frying)
- 1 lemon
- 1 bunch parsley
- salt
- freshly ground peppers
Preparation steps
1.
Rinse chicken, pat dry, remove skin and cut into eight parts. Combine flour, salt, pepper and paprika. Wisk eggs. Place flour mixture, eggs, and breadcrumbs in three sperate bowls. Dredge each piece of chicken in the flour, then the eggs, then the breadcrumbs. Heat oil in a pan and cook chicken on all sides until golden brown, about 15 minutes. Remove and drain.
2.
Roughly chop parsley and flash fry in remaining oil, about 30 seconds. Remove and drain on paper towels. Cut lemon into wedges. Garnish chicken with lemon and parsley. Serve hot with potato salad.
