Directions:
- Place chicken pieces in a large saucepan or flameproof casserole. Add 2 cups water, bay leaves, cloves, garlic, and celery seed. Cover and bring to a boil. Reduce heat and simmer 45 minutes, until chicken is tender. Remove chicken from stock. Strain and reserve 1 1/3 cups of the stock. Refrigerate chicken for 15-20 minutes. Meanwhile, in a large saucepan or deep-fat fryer, heat all but 2 tablespoons vegetable oil over medium heat.
- In a large bowl, combine pancake mix, paprika, salt, pepper, 2 tablespoons vegetable oil, eggs, and reserved chicken stock. Generously coat each piece of chicken with batter.
- Fry chicken in batches without crowding 7-10 minutes, turning once, until golden brown and crisp. Remove and drain on paper towels.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1505.01 Kcal (6301 kJ) | ||
| Calories from fat | 716.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 79.57g | 122% | |
|---|---|---|---|
| Cholesterol | 347.03mg | 116% | |
| Sodium | 970.3mg | 40% | |
| Potassium | 2105.4mg | 45% | |
| Total Carbs | 117.3g | 39% | |
| Sugars | 0.04g | 0% | |
| Dietary Fiber | 7.32g | 29% | |
| Protein | 73.51g | 147% | |
| Vitamin C | 19.4mg | 32% | |
| Iron | 7.6mg | 42% | |
| Calcium | 150.3mg | 15% | |
| Amount Per 100 g | |||
| Calories | 255.32 Kcal (1069 kJ) | ||
| Calories from fat | 121.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.5g | 122% | |
|---|---|---|---|
| Cholesterol | 58.87mg | 116% | |
| Sodium | 164.61mg | 40% | |
| Potassium | 357.18mg | 45% | |
| Total Carbs | 19.9g | 39% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 1.24g | 29% | |
| Protein | 12.47g | 147% | |
| Vitamin C | 3.3mg | 32% | |
| Iron | 1.3mg | 42% | |
| Calcium | 25.5mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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