Kentucky Fried Chicken
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 12 (estimated)
Nutrition facts
- Protein2 %6 g
- Carbs3 %9 g
- Fat96 %146 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 1,347 kcal | 740 kcal |
| Protein | 6 g | 3.3 g |
| Carbs | 9 g | 4.9 g |
| Fat | 146 g | 80.2 g |
One serving is about 182 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty40/100
- Recipe completeness50/100
- Nutrition reliability
- Medium
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Chicken - United States
Ingredients
- 240 ml Wheat flour (1/2)Original: 1 cup
- 1 u Chicken
- 1 tablespoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Chilli Powder
- 1.9 l Vegetable Oil (neutral frying)Original: 2 qt
- 1 tablespoon Paprika
- 1 tablespoon Brown Sugar
- 0.5 teaspoons Oregano
- 1 Egg White
- 0.5 teaspoons Basil
- 2 teaspoons Onion Salt
- 0.5 teaspoons Garlic Powder
- 0.5 teaspoons Marjoram
- 0.5 teaspoons Allspice
- 0.5 teaspoons Celery Salt
- 0.5 teaspoons sage
Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.
Instructions
Preheat fryer to 350°F. Thoroughly mix together all the spice mix ingredients.
Combine spice mix with flour, brown sugar and salt.
Dip chicken pieces in egg white to lightly coat them, then transfer to flour mixture. Turn a few times and make sure the flour mix is really stuck to the chicken. Repeat with all the chicken pieces.
Let chicken pieces rest for 5 minutes so crust has a chance to dry a bit.
Fry chicken in batches. Breasts and wings should take 12-14 minutes, and legs and thighs will need a few more minutes. Chicken pieces are done when a meat thermometer inserted into the thickest part reads 165°F.
Let chicken drain on a few paper towels when it comes out of the fryer. Serve hot.
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