RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	29.4279
Energy (kCal)	1180.5914
Carbohydrates (g)	227.8845
Total fats (g)	13.5356
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2379
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1880
Fatty acids, total saturated 4:0 (g)	0.0040
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	0.5165
Tocopherol, beta (mg)	0.0100
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0070
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.8847
Tocopherol, delta (mg)	0.0600
Arginine (g)	2.2828
Proline (g)	1.3001
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3700
Adjusted Protein (g)	0.0000
Cystine (g)	0.5753
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	73.5077
Copper, Cu (mg)	0.4405
Maltose (g)	0.0000
Zinc, Zn (mg)	3.5580
Total lipid (fat) (g)	13.5356
Vitamin K (phylloquinone) (g)	0.3000
Cholesterol (mg)	372.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0360
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	58.3398
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	540.0000
Energy (kcal)	1180.5914
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2152
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.7882
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.7102
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	503.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	1.8446
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	111.2232
Fatty acids, total saturated 16:0 (g)	3.2091
Carbohydrate, by difference (g)	227.8845
Vitamin D (IU)	82.0000
Fructose (g)	0.0000
Fluoride, F (g)	1.1000
Aspartic acid (g)	2.8854
Tyrosine (g)	1.3892
Potassium, K (mg)	353.4561
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	160.0000
Serine (g)	1.8498
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.5787
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0040
Fatty acids, total saturated 14:0 (g)	0.0557
Histidine (g)	0.7314
Isoleucine (g)	1.3627
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	7.4175
Water (g)	109.8575
Fatty acids, total saturated 8:0 (g)	0.0040
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	0.0000
Sodium, Na (mg)	142.0000
Iron, Fe (mg)	2.7422
Energy (kJ)	4939.3073
Ash (g)	2.7893
Caffeine (mg)	0.0000
Glycine (g)	1.1889
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	2.4423
Fatty acids, total polyunsaturated (g)	2.9854
Vitamin E (alpha-tocopherol) (mg)	1.3618
Sucrose (g)	0.0000
Vitamin B-6 (mg)	1.4060
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	2.0000
Vitamin D3 (cholecalciferol) (g)	2.0000
Lysine (g)	1.4988
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0230
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	3.8548
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0080
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.4312
Folate, food (g)	58.3398
Fatty acids, total saturated 20:1 (g)	0.0270
Fatty acids, total monounsaturated (g)	4.9110
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5310
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0220
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	310.2427
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	4.2203
Vitamin B-12 (g)	0.8900
Calcium, Ca (mg)	84.3495
Fatty acids, total saturated 10:0 (g)	0.0060
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	1.6762
Glutamic acid (g)	4.7829
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	160.0000
Leucine (g)	2.4695
Folate, DFE (g)	58.3398
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	6.8039
Tryptophan (g)	0.3711
Threonine (g)	1.1513
Fatty acids, total polyunsaturated 18:1 c (g)	3.3880
Manganese, Mn (mg)	3.4299
Protein (g)	29.4279
Cryptoxanthin, beta (g)	9.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	4.6470
Betaine (mg)	0.3000
Phosphorus, P (mg)	475.8250
Tocopherol, gamma (mg)	0.5000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Skin the chicken (optional) and cut it into small serving pieces using a heavy cleaver. Disjoint wings, thighs and drumsticks. Trim wing tips. Halve thighs and drumsticks. Seperate breasts from back and split breasts in half. Cut each half into 4-5 pieces (depending on size). Place all chicken pieces in a large bowl. | 2. Prepare the marinade. Mince the rosemary, sage and garlic and add to the chicken pieces. Add the eggs, olive oil, salt and pepper. | 3. Mix well, rubbing the chicken with the marinade. Let stand in the refridgerator for 4-6 hours. | 4. Place flour on a tray. Dredge the chicken pieces in the flour. When the chicken pieces are completely coated with flour, squeeze the chicken pieces so as to press the flour up against them. You will have a lot of flour left over. | 5. Heat the peanut oil in a deep fryer. The oil will have reached the right temperature when you place a small piece of bread in the oil and it sizzles immediately upon contact. Or when a thermometer reads 350°F. | 6. Fry the chicken pieces in two batches. Do not overcrowd the fryer. In about 10 minutes the chicken pieces should be ready. Do not overcook the chicken or it will lose its moistness. | 7. Take the chicken out of the oil with a slotted spoon and drain on paper towels. Sprinkle with salt. | 8. Serve the chicken with lemon wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	3			-	-	-	-
rosemary	4	sprigs		-	-	-	-
sage	10	leaves		-	-	-	-
garlic clove	2			-	-	-	-
black pepper			ground	-	-	-	-
egg	2			143.0	0.72	12.56	9.51
extra virgin olive oil	2	tablespoons		-	-	-	-
salt	3	teaspoons		-	-	-	-
flour	10	ounces		1037.5914	227.1645	16.8679	4.0256
peanut oil	2	quarts		-	-	-	-
lemon	1 -2			0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Rosemary-Scented, Extra-Crispy Fried Chicken