In large bowl, sprinkle chicken with salt. Cover & refrigerate 2 to 3 hours.
In 12" cast-iron skillet, heat oil on medium until temperature reaches 350 on deep fry thermometer. (There should be 3/4" hot fat in skillet.) Preheat oven to 200. Line jelly-rollpan with several layers of paper towels.
Meanwhile, in pie plate, with fork, beat eggs & water. In medium bowl, combine four & pepper. Dip chicken pieces, 1 at a time, in egg mixture, then place in flour mixture, turning to coat well.
Add 1/2 of chicken pieces, skil sides down, to hot fat. over skillet & cook 5 minutes; turn chicken over & cook, covered, 7 to 9 minutes longer for white meat, 10 to 12 minutes longer for dark meat, turning pieces occasionally until well browned and crisp on all sides & juices run clear when thickest part is pierced with tip of knife.
Transfer chicken to lined jelly-roll pan to drain. Keep warm in oven. Repeat with remaining chicken.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (160g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 43 (10%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 1g|
|Cholesterol 158.6mg||49 %|
|Sodium 1475.4mg||51 %|
|Potassium 196mg||5 %|
|Total Carbohydrate 83.8g||25 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 80.6g|
|Protein 15.9g||23 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 451
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