4 Serves
80 Mins
Pat the chicken dry and season thoroughly with salt and black pepper.
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CubanVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
48 mg / 16 mgVitamin B5
7 mg / 5 mgVitamin B6
5 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
0 µg / 400 µgCalcium
21 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
136 mg / 420 mgPhosphorus
1025 mg / 1,250 mgPotassium
1556 mg / 4,700 mgSodium
780 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
113 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
4 g / 20 gCholesterol
413 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Heat the vegetable oil in a deep-frying pot to 175°C.
Fry the chicken in batches until light golden brown, then remove and drain on a wire rack.
Increase the oil temperature to 190°C and fry the chicken a second time until deep golden and extra crispy.
Allow the chicken to rest on a wire rack for 5 minutes before serving.
65
g13
g13
g
American
Ethiopian