This recipe has Calories as 80.2%, Fat (total lipid) as 197% and Sodium as 126% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 11.8% of RDA
• Calories: 80.2% of RDA
• Carbs: 30.6% of RDA
• Fat (total lipid): 197% of RDA
• Fiber: 22.6% of RDA
• Fructose: 2.4% of RDA
• Protein: 45.2% of RDA
• Sodium: 126% of RDA
• Sugar: 24.2% of RDA
• Vitamin A (IU): 11.3% of RDA
• Vitamin B6: 96.5% of RDA
• Vitamin C: 0.5% of RDA
• Iron: 6.7% of RDA
• Magnesium: 41.5% of RDA
• Manganese: 11.4% of RDA
• Niacin: 100% of RDA
• Potassium: 30.3% of RDA
• Zinc: 22.4% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
Soak the chicken strips in the buttermilk along with the salt and freshly ground pepper for 30 minutes to 1 hour in a cool spot in the kitchen. You want the chicken to come up to room temperature so that when you fry it, it doesn’t drop the temperature of the oil.
2.
Near the end of the hour of soaking, make the sweet and sour sauce (located in the dependent recipes).
3.
In a shallow container, whisk together the flour, garlic powder, salt, and pepper. If desired, whisk in the two extra tablespoons of buttermilk to form large clumps – these are added extra crispy bits.
4.
Take a strip of chicken out of the buttermilk, shake gently, then coat in flour, pressing to ensure all sides are covered. Place on a tray and continue to coat all of the chicken.
5.
Heat up at least 2 inches of oil in a deep cast iron or heavy bottomed pot over medium heat until 375°.
6.
Carefully add the coated chicken to the hot oil and deep fry in batches, being careful not to crowd the pan.
7.
Flip occasionally as needed, until crunchy, brown and cooked through, 5-8 minutes. Let cool slightly on a wire rack. Drizzle or toss with the sweet and sour sauce.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
Just substitute gluten-free all-purpose flour for all-purpose flour.
2.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just substitute gluten-free all-purpose flour for all-purpose flour.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1604
Protein 50.9 g
Carbohydrates 84.2 g
Iron 1.26 mg
Fiber 6.32 g
Calcium 118 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
