Mustard Breaded Drumsticks
(0 votes)
(0 votes)
Health Score:
59 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
457
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 457 cal. | (22 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 3.1 μg | (5 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 39.7 mg | (331 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 741 mg | (19 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 464 mg | |||
| Cholesterol | 264 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 chicken (ready-to-cook, approx 1.4 kg)
- 2 eggs
- salt
- peppers
- 2 Tbsps Dijon mustard
- 0.333 cup all-purpose flour
- 0.333 cup dry breadcrumbs
- vegetable oil (for frying)
Preparation
Kitchen utensils
2 Pots, 1 Skillet, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Sieve, 1 Wooden spoon, 1 Truffle slicer
Preparation steps
1.
Wash the chicken, dab dry and cut into 8 pieces. Remove the skin. Beat the eggs, salt, pepper and mustard together in a deep plate. Place the flour and the breadcrumbs into two separate deep plates. First coat the chicken pieces with flour, then dip into the beaten egg and roll in the breadcrumbs. Fry in hot oil (approx 170°C) for 10 - 15 minutes until golden brown. Remove from the oil and drain on kitchen paper.
2.
Serve with creamed potato or ratatouille.
