Directions:
- Season the chicken pieces well with salt and pepper and place in the refrigerator for at least 2 hours, up to overnight.
- Heat peanut oil in a cast iron skillet to 350 degrees F.
- Beat eggs and water in a small bowl. In a shallow bowl, season flour with pepper. Dip chicken pieces in egg mixture and then coat well in flour mixture. Carefully add to oil, in batches if necessary, place lid on top of skillet, and fry until brown and crisp. Remember that dark meat requires a longer cooking time (about 13 to 14 minutes, compared to 8 to 10 minutes for white meat.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 511.37 Kcal (2141 kJ) | ||
| Calories from fat | 188.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.95g | 32% | |
|---|---|---|---|
| Cholesterol | 224.8mg | 75% | |
| Sodium | 872.35mg | 36% | |
| Potassium | 344.96mg | 7% | |
| Total Carbs | 46.95g | 16% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 2.02g | 8% | |
| Protein | 31.01g | 62% | |
| Vitamin C | 3.4mg | 6% | |
| Iron | 5mg | 28% | |
| Calcium | 246.7mg | 25% | |
| Amount Per 100 g | |||
| Calories | 223.3 Kcal (935 kJ) | ||
| Calories from fat | 82.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.15g | 32% | |
|---|---|---|---|
| Cholesterol | 98.16mg | 75% | |
| Sodium | 380.94mg | 36% | |
| Potassium | 150.64mg | 7% | |
| Total Carbs | 20.5g | 16% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 0.88g | 8% | |
| Protein | 13.54g | 62% | |
| Vitamin C | 1.5mg | 6% | |
| Iron | 2.2mg | 28% | |
| Calcium | 107.7mg | 25% | |
* 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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