Fried Chicken with Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,903 cal. | (91 %) | ||
| Protein | 70 g | (71 %) | ||
| Fat | 164 g | (141 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 85 mg | (708 %) | ||
| Vitamin K | 16.1 μg | (27 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 41.1 mg | (343 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 182 μg | (61 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 19 μg | (42 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,297 mg | (32 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 27.6 g | |||
| Uric acid | 512 mg | |||
| Cholesterol | 287 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the fried chicken
- 1 kitchen ready chicken (about 1.2 kg)
- salt
- freshly ground peppers
- 2 tsps paprika (hot)
- 2 eggs
- 3 Tbsps Pastry flour
- 100 grams breadcrumbs
- 500 grams vegetable oil (for cooking)
- 1 lemon
- For the salad
- 300 grams lamb's lettuce
- 2 slices Toast
- 100 grams Bacon (thick)
- 1 Tbsp butter
- 3 Tbsps vegetable oil
- 1 onion
- 1 Apple
- 2 Tbsps Vinegar
- 150 grams Cherry tomatoes
Preparation steps
Separate the chicken into 8 pieces, rinse and pat dry, then season with salt, pepper and paprika.
Whisk the egg in a deep plate. Put flour and breadcrumbs in shallow dishes. First coat the chicken pieces in the flour, then drag through the egg mixture and finally roll in breadcrumbs.
Rinse the lamb's lettuce, trim and shake or spin dry. Remove crust from toast and cut into small cubes. Cut the bacon into small cubes.
In a pan heat 1 tablespoon butter. Cook bacon until crispy, then bread cubes. Peel onion and apple and grate finely, then combine with vinegar, salt, pepper and the oil.
Heat the vegetable oil in a saucepan or deep fryer to 180°C. (It is hot enough when inserting a wooden spoon handle keeps the small bubbles.) Cook the chicken pieces in portions in fat until golden brown for about 12 min. The legs need about 15 minutes. First, cook the legs then the smaller parts. As chicken is done, lift out with a slotted spoon, drain on paper towels and keep warm until ready to serve.
To serve the marinade, drizzle over the salad, distribute bacon, croutons and halved cherry tomatoes on top.
Divide the lemon into eighths and serve the fried chicken with the lemon pieces and the salad.
