RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.5675
Energy (kCal)	32.732
Carbohydrates (g)	6.7704
Total fats (g)	0.6527
Fatty acids, total saturated 20:0 (g)	0.0011
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0230
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)	0.0535
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)	0.0006
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0231
Tocopherol, delta (mg)	0.0058
Arginine (g)	0.2291
Proline (g)	0.1370
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0648
Adjusted Protein (g)	0.0000
Cystine (g)	0.0210
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.7851
Copper, Cu (mg)	0.0561
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3296
Total lipid (fat) (g)	0.6527
Vitamin K (phylloquinone) (g)	3.3171
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)	0.0111
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	6.0150
Folate, total (g)	5.9490
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1881.8220
Energy (kcal)	32.7320
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0059
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0115
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.5746
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0908
Vitamin C, total ascorbic acid (mg)	1.4703
Lutein + zeaxanthin (g)	672.5380
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0586
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)	11.6040
Fatty acids, total saturated 16:0 (g)	0.0826
Carbohydrate, by difference (g)	6.7704
Vitamin D (IU)	0.0000
Fructose (g)	0.1735
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.1828
Tyrosine (g)	0.0363
Potassium, K (mg)	162.6580
Fatty acids, total saturated 12:0 (g)	0.0021
Vitamin A, RAE (g)	94.1070
Serine (g)	0.0453
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0466
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)	0.0028
Fatty acids, total saturated 14:0 (g)	0.0065
Histidine (g)	0.0221
Isoleucine (g)	0.0388
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.4374
Water (g)	0.8033
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)	0.0014
Carotene, beta (g)	994.8460
Sodium, Na (mg)	5.8240
Iron, Fe (mg)	0.9769
Energy (kJ)	137.0530
Ash (g)	0.5062
Caffeine (mg)	0.0000
Glycine (g)	0.0505
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)	0.3159
Fatty acids, total polyunsaturated (g)	0.3403
Vitamin E (alpha-tocopherol) (mg)	1.2477
Sucrose (g)	0.1457
Vitamin B-6 (mg)	0.1958
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)	0.0635
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)	0.1038
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)	0.0405
Folate, food (g)	5.9490
Fatty acids, total saturated 20:1 (g)	0.0005
Fatty acids, total monounsaturated (g)	0.0956
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)	6.2965
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1233
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	12.8290
Fatty acids, total saturated 10:0 (g)	0.0005
Galactose (g)	0.0044
Tocotrienol, gamma (mg)	0.0021
Alanine (g)	0.0448
Glutamic acid (g)	0.2788
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)	0.0663
Folate, DFE (g)	5.9490
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)	1.8503
Tryptophan (g)	0.0091
Threonine (g)	0.0345
Fatty acids, total polyunsaturated 18:1 c (g)	0.0435
Manganese, Mn (mg)	0.1333
Protein (g)	1.5675
Cryptoxanthin, beta (g)	254.8140
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0887
Betaine (mg)	0.5415
Phosphorus, P (mg)	38.1640
Tocopherol, gamma (mg)	0.0814

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> US >> US
Dietary Style
Preparation Time
Cooking Time - 15 minutes, Preparation Time - 15 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish. | 2. Whisk together the buttermilk, hot pepper sauce, and 1 teaspoon of cayenne pepper in a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and cover the dish with plastic wrap. Refrigerate for about 2 hours to marinate. | 3. Remove the chicken pieces from the buttermilk mixture, and shake off excess. Discard the remaining buttermilk mixture. | 4. Place the flour, 1 tablespoon of cayenne pepper, garlic powder, paprika, and salt and pepper to taste in a large plastic zipper bag, and shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag, and shake well to coat the chicken pieces with seasoned flour. | 5. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place chicken pieces into the hot oil, and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). Drain the fried chicken on paper towels. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1		cut	-	-	-	-
salt black pepper	to taste		ground	-	-	-	-
buttermilk	1	quart		-	-	-	-
pepper sauce	2	tablespoons		-	-	-	-
cayenne pepper	1	teaspoon		5.724	1.0193	0.2162	0.3109
purpose flour	3	cups		-	-	-	-
cayenne pepper	1	tablespoon		5.724	1.0193	0.2162	0.3109
garlic powder	2	teaspoons		20.522	4.5093	1.0261	0.0453
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
salt black pepper	to taste		ground	-	-	-	-
vegetable oil				-	-	-	-

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

Cooking in progress....

Southern Spicy Fried Chicken