Directions:
- Rub the chicken all over with the vinegar.
- Combine salt, pepper& curry powder and rub this mixture into the chicken.
- Mix flour& water together to make a paste about the thickness of yogurt, coat the chicken pieces (dip the chicken into the batter).
- Heat the oil in a skillet and when it is hot add chicken pieces.
- Keep a good constant sizzle to the frying chicken but regulate the heat so it does not burn the chicken.
- After 2 minutes rotate the chicken (do not flip yet) so the pieces are getting even heat& crispness on all the edges.
- After another 2 minutes (4 minutes total) flip the chicken and continue cooking the other side.
- Sprinkle with a little juice or vinegar just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 421.18 Kcal (1763 kJ) | ||
| Calories from fat | 117.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.01g | 20% | |
|---|---|---|---|
| Cholesterol | 100.34mg | 33% | |
| Sodium | 1384.96mg | 58% | |
| Potassium | 586.31mg | 12% | |
| Total Carbs | 38.79g | 13% | |
| Sugars | 0.2g | 1% | |
| Dietary Fiber | 4.66g | 19% | |
| Protein | 38.95g | 78% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 2.8mg | 16% | |
| Calcium | 129.2mg | 13% | |
| Amount Per 100 g | |||
| Calories | 154.94 Kcal (649 kJ) | ||
| Calories from fat | 43.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.79g | 20% | |
|---|---|---|---|
| Cholesterol | 36.91mg | 33% | |
| Sodium | 509.48mg | 58% | |
| Potassium | 215.68mg | 12% | |
| Total Carbs | 14.27g | 13% | |
| Sugars | 0.07g | 1% | |
| Dietary Fiber | 1.71g | 19% | |
| Protein | 14.33g | 78% | |
| Vitamin C | 0.9mg | 4% | |
| Iron | 1mg | 16% | |
| Calcium | 47.5mg | 13% | |
* 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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