Directions:
- Preheat oven to 425F. Place a rack on a broiling pan or baking sheet
- Lined with foil for easy cleanup. Remove skin and any clinging fat
- From chicken and discard.
- In a medium-sized bowl, whisk egg white with buttermilk. For easy
- Dipping, pour into a pie plate. Measure flour, baking powder and
- Seasonings into a paper or plastic bag. Close top and shake gently to
- Mix.
- Dip a piece of chicken into the buttermilk mixture, then place in the
- Bag. Close top and gently shake to evenly coat chicken. Place on rack.
- Repeat with remaining chicken, 1 piece at a time. Discard any flour
- Mixture that does not cling to chicken. Do not sprinkle any remaining
- Flour mixture over chicken. Using a pastry brush, lightly brush or dab
- Oil over flour coating on chicken to ensure a crispy crust.
- Place in centre of oven until coating is crisp and golden, from 40 - 45 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 243.69 Kcal (1020 kJ) | ||
| Calories from fat | 127.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.12g | 22% | |
|---|---|---|---|
| Cholesterol | 9.52mg | 3% | |
| Sodium | 1125.32mg | 47% | |
| Potassium | 148.78mg | 3% | |
| Total Carbs | 23.33g | 8% | |
| Sugars | 1.72g | 7% | |
| Dietary Fiber | 2.71g | 11% | |
| Protein | 6.61g | 13% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 1.9mg | 10% | |
| Calcium | 104.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 261.58 Kcal (1095 kJ) | ||
| Calories from fat | 136.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.16g | 22% | |
|---|---|---|---|
| Cholesterol | 10.22mg | 3% | |
| Sodium | 1207.91mg | 47% | |
| Potassium | 159.7mg | 3% | |
| Total Carbs | 25.04g | 8% | |
| Sugars | 1.85g | 7% | |
| Dietary Fiber | 2.91g | 11% | |
| Protein | 7.09g | 13% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 2mg | 10% | |
| Calcium | 112.5mg | 10% | |
* 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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