Fried Chicken
Moderate nutritional value
Хрустящая курица в кляре.
Жареная курица — кусочки курицы в панировке из муки и специй, обжаренные во фритюре. Много белка и жира. Разумно употреблять изредка и небольшими порциями; запекание в духовке снижает жир.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 20g | 35.7% |
| Fat | 18g | 25.7% |
| Carbs | 15g | 5.0% |
| Simple Sugars | 5.25g | Estimate |
| Complex Carbs | 9.75g | Estimate |
| Water | 45g | 1.8% |
| Calories | 290 | 12.9% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 6.3 | g | 31.5% |
| Monounsaturated | 7.2 | g | 28.8% |
| Polyunsaturated | 4.5 | g | 34.6% |
| Omega-3 | 1.35 | g | Estimate |
| Omega-6 | 3.15 | g | Estimate |
| Trans | 0 | g | 0.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 4 | mg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 45 | mcg | 5.0% |
| vitamin B1 | 0.15 | mg | 12.5% |
| vitamin B2 | 0.12 | mg | 9.2% |
| vitamin B3 | 1.8 | mg | 11.3% |
| vitamin B6 | 0.18 | mg | 10.6% |
| vitamin B12 | 0.4 | mcg | 16.7% |
| vitamin C | 4 | mg | 4.4% |
| vitamin D | 0.3 (12 ME) | mcg | 2.0% |
| vitamin K | 8 | mcg | 6.7% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 35 | mg | 3.5% |
| iron | 1.2 | mg | 6.7% |
| magnesium | 22 | mg | 5.5% |
| phosphorus | 110 | mg | 15.7% |
| potassium | 220 | mg | 8.5% |
| sodium | 280 | mg | 12.2% |
| zinc | 1.1 | mg | 10.0% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | - | — | ||
| Isoleucine | - | — | ||
| Leucine | - | — | ||
| Lysine | - | — | ||
| Methionine | - | — | ||
| Phenylalanine | - | — | ||
| Threonine | - | — | ||
| Tryptophan | - | — | ||
| Valine | - | — |
Compare with other products
Values per 100 g
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Recipe
See full recipeIngredients
- Chicken pieces (thighs, drumsticks) 800 g
- Buttermilk 300 ml
- Plain flour 200 g
- Paprika 1 tbsp
- Garlic powder 1 tsp
- Onion powder 1 tsp
- Cayenne pepper 1 tsp
- Salt 2 tsp
- Black pepper 1 tsp
- Cooking oil, for frying 1 L
Instructions
- 1
Submerge the chicken pieces in buttermilk with a little salt and refrigerate for at least 1 hour, ideally overnight.
- 2
Combine the flour with paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a shallow bowl.
- 3
Lift each piece from the buttermilk, letting excess drip off, and dredge firmly in the seasoned flour to coat well.
- 4
Heat oil to 170C in a deep, heavy pan.
- 5
Fry the chicken in batches for 12-15 minutes, turning, until deep golden and cooked through (internal temperature 75C).
- 6
Drain on a wire rack set over paper towel and season with a little extra salt.
- 7
Rest for a few minutes before serving.