Kentucky-style Chicken with Potatoes

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Kentucky-style Chicken with Potatoes
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 50 min.
Ready in
Calories:
699
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie699 kcal(33 %)
Protein55.87 g(57 %)
Fat38.46 g(33 %)
Carbohydrates33.73 g(22 %)
Sugar added0 g(0 %)
Roughage0.12 g(0 %)
Vitamin A55.93 mg(6,991 %)
Vitamin D1.12 μg(6 %)
Vitamin E3.46 mg(29 %)
Vitamin B₁0.49 mg(49 %)
Vitamin B₂0.64 mg(58 %)
Niacin23.27 mg(194 %)
Vitamin B₆0.88 mg(63 %)
Folate94.75 μg(32 %)
Pantothenic acid2.76 mg(46 %)
Biotin0.43 μg(1 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C0.13 mg(0 %)
Potassium648.58 mg(16 %)
Calcium227.82 mg(23 %)
Magnesium62.1 mg(21 %)
Iron4.3 mg(29 %)
Zinc4.95 mg(62 %)
Saturated fatty acids8.21 g
Cholesterol287.81 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
skinless Chicken thigh
4
cup
1.333 cups
½ teaspoon
¼ teaspoon
½ teaspoon
freshly ground Black pepper
6 tablespoons
To serve
Potato salad

Preparation steps

1.
Put the chicken in a bowl and pour over the buttermilk. Cover and leave to stand for 2 hours.
2.
Preheat the oven to 200°C (180° fan) 400°F gas 6.
3.
Put the flour, spices, salt and pepper into a large plastic bag and shake well to combined.
4.
Heat half the oil in a large frying pan. Remove the chicken from the buttermilk, shake off any excess and put into the bag of seasoned flour. Hold the top closed and shake well. Lift the pieces out and shake off any excess.
5.
Put the chicken pieces into the pan and fry quickly on each side until golden and crisp.
6.
Place the chicken on a rack set in a roasting tin. Bake for about 30 minutes until cooked and no pink juices remain when pierced with a skewer.
7.
Serve with potato salad.