RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.3252
Energy (kCal)	6.486
Carbohydrates (g)	1.2418
Total fats (g)	0.2965
Fatty acids, total saturated 20:0 (g)	0.0011
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0104
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0283
Tocopherol, beta (mg)	0.0080
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.0078
Tocopherol, delta (mg)	0.0058
Arginine (g)	0.0205
Proline (g)	0.0531
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0605
Adjusted Protein (g)	0.0000
Cystine (g)	0.0053
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.1449
Copper, Cu (mg)	0.0164
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0996
Total lipid (fat) (g)	0.2965
Vitamin K (phylloquinone) (g)	1.8469
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0104
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	4.0250
Folate, total (g)	1.1270
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1132.8420
Energy (kcal)	6.4860
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0016
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0046
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.2378
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0908
Vitamin C, total ascorbic acid (mg)	0.0207
Lutein + zeaxanthin (g)	435.7120
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0172
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)	4.0940
Fatty acids, total saturated 16:0 (g)	0.0338
Carbohydrate, by difference (g)	1.2418
Vitamin D (IU)	0.0000
Fructose (g)	0.1543
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0656
Tyrosine (g)	0.0087
Potassium, K (mg)	52.4400
Fatty acids, total saturated 12:0 (g)	0.0016
Vitamin A, RAE (g)	56.6490
Serine (g)	0.0140
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0140
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0011
Fatty acids, total saturated 14:0 (g)	0.0040
Histidine (g)	0.0058
Isoleucine (g)	0.0131
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2314
Water (g)	0.2585
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	601.7260
Sodium, Na (mg)	1.5640
Iron, Fe (mg)	0.4862
Energy (kJ)	27.1630
Ash (g)	0.1780
Caffeine (mg)	0.0000
Glycine (g)	0.0179
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.1682
Fatty acids, total polyunsaturated (g)	0.1786
Vitamin E (alpha-tocopherol) (mg)	0.6693
Sucrose (g)	0.0186
Vitamin B-6 (mg)	0.0492
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0159
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0577
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0076
Folate, food (g)	1.1270
Fatty acids, total saturated 20:1 (g)	0.0005
Fatty acids, total monounsaturated (g)	0.0390
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	1.1845
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0492
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	5.2670
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0044
Tocotrienol, gamma (mg)	0.0021
Alanine (g)	0.0147
Glutamic acid (g)	0.0520
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	13.6850
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0212
Folate, DFE (g)	1.1270
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.8027
Tryptophan (g)	0.0016
Threonine (g)	0.0113
Fatty acids, total polyunsaturated 18:1 c (g)	0.0369
Manganese, Mn (mg)	0.0366
Protein (g)	0.3252
Cryptoxanthin, beta (g)	142.2780
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0369
Betaine (mg)	0.1633
Phosphorus, P (mg)	7.2220
Tocopherol, gamma (mg)	0.0814

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> US >> US
Dietary Style
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken). | 2. Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL! | 3. Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy. | 4. Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1		cut	-	-	-	-
buttermilk	1	cup		-	-	-	-
purpose flour	2	cups		-	-	-	-
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
salt pepper	to taste			-	-	-	-
vegetable oil	2	quarts		-	-	-	-

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

Cooking in progress....

Crispy Fried Chicken