Recipes · American · Main Courses
Fried Chicken
One serving has 800 kcal and 41 g protein, and at least a fifth of a woman's daily need of riboflavin (68%), folate (61%), thiamin (50%), selenium (49%), cobalamin (49%) and phosphorus (41%). Ready in 272 minutes.
- Preparation: 255 min
- Cooking: 17 min
- Makes: 1 serving (334 g)
- Difficulty: Medium
- Diets: High protein, Flexitarian, Non-Vegetarian
- Contains: dairy, gluten, poultry
Ingredients
- 167 g Chicken feet
- 83.3 g Buttermilk, whole
- 50 g Wheat flour, white, all-purpose, enriched, bleached
- 10 g Cornstarch
- 1.7 g Spices, paprika
- 1.7 g Spices, garlic powder
- 1.7 g Spices, onion powder
- 1 g Salt, table
- 0.8 g Spices, pepper, black
- 0.3 g Spices, pepper, red or cayenne
- 16.7 g Vegetable oil, NFS
Method
- In a large bowl, combine 500 g (2 cups) of buttermilk with 10 g (2 teaspoons) of salt. Add 1000 g (1 kg) of chicken pieces and refrigerate for at least 4 hours or overnight.
- In a large bowl, mix 300 g (2.5 cups) of all-purpose flour, 60 g (1/2 cup) of cornstarch, 10 g (2 teaspoons) of paprika, 10 g (2 teaspoons) of garlic powder, 10 g (2 teaspoons) of onion powder, 5 g (1 teaspoon) of black pepper, and 2 g (1/2 teaspoon) of cayenne pepper.
- Remove the chicken pieces from the buttermilk and dredge each piece in the flour mixture, making sure to coat well. Shake off any excess flour.
- Heat Oil: - Heat vegetable oil in a deep fryer or large pot to 175°C (350°F). Fry: - Fry the chicken pieces in batches until golden brown and cooked through, about 15-18 minutes. Use a meat thermometer to ensure the internal temperature reaches 75°C (165°F)
- Remove the chicken from the oil and drain on paper towels. Serve hot.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 800 kcal | 38% |
| Carbohydrates | 55.9 g | |
| Water | 190 mL | |
| Fiber | 2.7 g | 9% |
| Protein | 41 g | 85% |
| Tryptophan | 0.07 g | |
| Threonine | 0.16 g | |
| Isoleucine | 0.2 g | |
| Leucine | 0.4 g | |
| Lysine | 0.15 g | |
| Methionine | 0.1 g | |
| Cystine | 0.12 g | |
| Phenylalanine | 0.29 g | |
| Tyrosine | 0.18 g | |
| Valine | 0.24 g | |
| Histidine | 0.13 g | |
| Fat | 44.6 g | |
| Monounsaturated | 16.7 g | |
| Polyunsaturated | 12.2 g | |
| Docosahexaenoic Acid (DHA) | 0.07 g | |
| Eicosapentaenoic Acid (EPA) | 0.02 g | |
| Omega-6 | 10.7 g | |
| Saturated | 10.5 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 149 mg | |
| Calcium | 266 mg | 27% |
| Copper | 0.31 mg | 34% |
| Iron | 4.6 mg | 25% |
| Magnesium | 36.1 mg | 12% |
| Manganese | 0.52 mg | 29% |
| Phosphorus | 284 mg | 41% |
| Potassium | 310 mg | 7% |
| Selenium | 27.1 µg | 49% |
| Sodium | 592 mg | |
| Zinc | 2 mg | 25% |
| Thiamin (vitamin B1) | 0.55 mg | 50% |
| Riboflavin (vitamin B2) | 0.75 mg | 68% |
| Niacin (vitamin B3) | 3.9 mg | 28% |
| Pantothenic acid (vitamin B5) | 0.3 mg | 6% |
| Pyridoxine (vitamin B6) | 0.16 mg | 12% |
| Folate (vitamin B9) | 242 µg | 61% |
| Cobalamin (vitamin B12) | 1.2 µg | 49% |
| Choline | 42.5 mg | 10% |
| Vitamin A | 137 µg | 20% |
| Vitamin C | 0.66 mg | 1% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 3.9 mg | 26% |
| Vitamin K | 22 µg | 24% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.5 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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