Directions:
- You have to put all the ingredients mentioned above in a blender and blend it for 3 to 4 minutes barring flour, eggs and milk.
- Next, combine the eggs and milk and beat it to a smooth consistency after that add the previously blended herbs and work out a homogeneous mixture. and take the flour on a baking paper sheet.
- Now, dip the chicken pieces in the mixture and roll them on the flour until they are perfectly coated. Fry the pieces in a pressure cooker if you have one or you can just fry them at 365 degrees F (185° C) ascertained by dropping a 2 inch square of bread, it should turn golden brown in about 60 seconds. in the hot oil fry the chicken pieces for 20 to 30 minutes, occasionally turning them so that they are cooked evenly after the chicken pieces are fried golden brown.
- Drain the fried chicken for a while on the tissue paper so that it won't be so oily and greasy. Serve them hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 183.24 Kcal (767 kJ) | ||
| Calories from fat | 26.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.96g | 5% | |
|---|---|---|---|
| Cholesterol | 55.85mg | 19% | |
| Sodium | 1717.01mg | 72% | |
| Potassium | 203.15mg | 4% | |
| Total Carbs | 31.55g | 11% | |
| Sugars | 8.38g | 34% | |
| Dietary Fiber | 1.96g | 8% | |
| Protein | 7.8g | 16% | |
| Vitamin C | 2mg | 3% | |
| Iron | 1.7mg | 9% | |
| Calcium | 94.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 177.38 Kcal (743 kJ) | ||
| Calories from fat | 25.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.87g | 5% | |
|---|---|---|---|
| Cholesterol | 54.06mg | 19% | |
| Sodium | 1662.06mg | 72% | |
| Potassium | 196.64mg | 4% | |
| Total Carbs | 30.54g | 11% | |
| Sugars | 8.11g | 34% | |
| Dietary Fiber | 1.9g | 8% | |
| Protein | 7.55g | 16% | |
| Vitamin C | 2mg | 3% | |
| Iron | 1.6mg | 9% | |
| Calcium | 91.3mg | 9% | |
* 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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