Other servings of Fried Chicken:
284
2.84
| Qty | A portion | Calories | In the counter |
| 100 g | 284 | ||
| 1 g | 2.84 | ||
| 273 | 1 PC. (from 500 g cooked chicken) = 96.09 g | 273 | |
| 115 | 1 wing, bone removed = 40.5g | 115 | |
| 80 | 1 ounce = 28.3g | 80 |
https://youtu.be/https://www.youtube.com/watch?v=1M3my4JuDBg
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Application
Boiled chicken meat is often the basis of various diets. Many salads are prepared with chicken. These salads include vegetables, mushrooms, and fruits. If you prepare salads with boiled chicken for a holiday, you can season them with mayonnaise, but during a diet it is better to use vegetable oil, fermented milk yogurt or low-fat sour cream. When meat is introduced into the diet of young children, the first such meat may well be chicken, because it is low-fat and easily absorbed by the body.
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Other articles in this section
| Ground Pork Ground pork is minced pig meat, sometimes with the addition of various spices and ingredients. Garlic, carrots, onions, tomatoes, etc. can be added to the minced meat to improve the taste. Before preparing the minced meat, the meat is washed and thoroughly ground manually or mechanically. Minced meat is usually made from raw or fried meat. It is often mixed with other minced meat, such as beef. The shoulder and hip parts of the carcass are most suitable for preparing minced pork. It is believed that the lighter and fattier the meat, the more suitable it is for making minced meat. Minced meat is a very popular semi-finished product; it is very tender and juicy, pale pink in color without a pungent odor. Ground pork is an excellent ingredient for many dishes. |
| Shoulder of lamb Shoulder of lamb is quality meat from the front leg of domestic sheep (ram). Man began sheep farming approximately eight thousand years ago in the territories of Turkey, Syria, and Iraq. Mutton is the meat of a young lamb (one-year-old ram or sheep). It is highly valued for its interesting taste and many beneficial properties. In Russia, the Kalmyk meat breed of sheep is highly valued - it is the richest in vitamins and minerals. |
| Pork chops It is known from history that pork chops appeared in Russia in the 18th century. Peter the first, while traveling around Europe, learned about the dish, and since then it has been prepared in the country. Cutlets are high-calorie and tasty food. They were served at balls, and now anyone can cook them at home. |
| Lamb cutlets Short rib cutlets came from France. It was the French who cut off a piece of meat on the bone and fried it over a fire. To prepare such cutlets, the most tender meat, which is considered lamb, was used. Later, Peter was the first to try this dish, and since then in Russia, chop cutlets have been served on the table in almost every family. The meat used is from the side of lamb with two rib bones. One rib is removed and the other is shortened. |
| Chicken soup set All over the world there are many ways to prepare soups, traditional for each country. It has long been believed that the main lunch dish is soup, and sometimes this becomes the only dish for the whole day. It is because of this that good housewives appreciate its satiety and richness. Today, the tradition of serving this dish, rightfully considered homemade, in a tureen has reappeared. Various soups are included in the menu of different restaurants around the world, including the most popular ones. Chicken soup is one of the most popular soups, and has always been so. Chicken broth has always saved me from colds. Chicken noodles were used to restore strength after long walks in winter. And light chicken soup with vegetables is rightfully considered healthy and harmless to the figure. |
| Turkey (heart) Turkey hearts have excellent nutritional and taste qualities. They are based on muscle tissue with thin fibers and a dark red color. There is a small layer of fat, which is white in these hearts only on the upper part. It must be removed just before the cooking process. They themselves are much denser than chicken. Their size is also much larger. |
| Stewed buffalo Transcaucasia and India are the countries where this product is most often consumed due to the prevalence of this animal, both in wild and domesticated forms. In countries where there are few buffaloes, dishes made from their meat are considered rare. Now, in view of developed logistics and the revival of economic ties with producing countries, the meat of this animal appears in our country at very low prices, and in most cases it is even cheaper than beef, with much superior beneficial properties to the latter. Its main importer is India and the countries of this region. |
| Stewed horse meat Horse meat is a high-calorie, healthy and nutritious meat. It is an expensive delicacy, and appears on supermarket shelves mainly in the form of sausages and stews. Stewed horse meat retains all its properties after processing or canning, and is a dietary meat. |
| Beef heart According to the culinary classification, beef heart is classified as by-products of the first category. This means that its nutritional value is only slightly inferior to meat. Usually this product is prepared from the carcasses of young animals (bulls and cows); the pulp of such hearts is much healthier, softer and more pleasant to the taste. The weight of one heart can reach 2 kg, but the smaller it is, the less time it will take to prepare it. The pulp of a high-quality fresh heart is usually dark, red-brown in color and is distinguished by its ability to quickly restore its shape after pressing. There are no dark or whitish spots, whitish coating or mucus on its surface, and the heart has a pleasant, distinct meaty smell. The widest part is covered not only with a film, but also with a layer of fat. Before cooking, the fat and blood clots remaining after the initial treatment are cleaned out, and the heart itself is thoroughly washed with running water. |
| Chicken stomachs Domesticated wild chicken is now recognized as the most common type of poultry around the world. Over time, many different types of chicken have been developed. But it is their chicken stomachs that are recognized as one of the most delicious among offal products or “guts,” as people say. They are also sometimes referred to as “chicken navels.” The usefulness of chicken gizzards is preserved only when they are stored fresh for no more than 2 days, and when frozen, the product loses all its beneficial substances. To give tenderness and a more refined taste, chicken gizzards should be cooked for a long time, then they will delight any gourmet. |
Related Products
Chicken Breast (184 cal) Steamed Chicken (175 cal) Cooked Chicken (237 cal) Chicken Breast (150 cal) Boiled Chicken (215 cal) Chicken Leg (233 cal) Chicken Wings (241 cal) White chicken meat (188 kcal.) Chicken fillet (150 kcal.) Skinless chicken (150 kcal.) Chicken cutlet (290 kcal.) Chicken steak (239 kcal.) Grilled chicken (193 kcal.) Chicken meat (181 kcal.) ) Rotisserie Chicken (150 cal) Chicken Thigh (226 cal) Whole Roasted Chicken (227 cal) Baked Chicken (150 cal) Lean Chicken (143 cal) Skin-On Chicken (234 cal) Sauteed Chicken ( 217 kcal.) Chicken skin (423 kcal.) Canned chicken (155 kcal.) Chicken gizzard (154 kcal.) Minced chicken (189 kcal.) Chicken heart (185 kcal.) Chicken liver (170 kcal.) Stewed chicken (210 kcal) Raw chicken (172 cal) Chicken giblets (191 cal) Chicken leg (188 cal) Whole chicken (239 cal)
Chicken fried in oat flakes + beans on the side!
All your loved ones will love this dish. It is easy to prepare and quick. Let's try!
Ingredients:
- chicken carcass;
- egg;
- mayonnaise - two tables. spoons;
- salt;
- blend of spices;
- flakes (oatmeal) – 0.1 kg;
- garlic cloves – two pieces;
- asparagus – 0.2 kg;
- purified vegetable oil.
Preparation:
- We wash the chicken and dry it. We cut it into portioned pieces - drumsticks, wings, thighs, etc.
- Salt the meat, sprinkle with spices.
- Add mayonnaise to the chicken. You can use sour cream instead.
- Add an egg to the meat.
- Peel the garlic and grate it. Add the garlic mass to the meat. By the way, it can be added already during the heat treatment of meat.
- Photo 3
- Stir well.
- Cover the container with the chicken with food grade film and place it in the refrigerator. Let marinate for twenty to thirty minutes.
- Pour the cereal into a plate. If the specified amount is not enough, add them during the cooking process.
- So, we have prepared all the ingredients for frying the chicken.
- Grease the frying pan with refined vegetable oil.
- Place each chicken piece in turn in the flakes.
- Thoroughly roll the pieces on all sides in flakes.
- Place the meat in the frying pan. We fry the chicken on a moderate burner so that our flakes do not burn.
- Fry the chicken on all sides until golden, being careful not to burn the flakes.
- When the meat is ready, cover the frying pan with a lid and simmer for a couple of minutes.
- For now, leave the chicken in the pan without opening the lid.
- Remove the asparagus from the freezer. There is no need to defrost it.
- Place the asparagus in a separate frying pan. Add purified vegetable oil, salt, and spices.
- Fry it, stirring, for ten to fifteen minutes.
- Let's serve our treat! Ready!
Composition of nutrients, BJU
Fried chicken
| For quantity: 100 grams | ||
| Calories — 284 | Calories from fat - 154 | |
| BJU | ||
| Total fat content | 17.07 | |
| Saturated | 4.58g | |
| Polyunsaturated | 3.97g | |
| Monounsaturated | 6.89g | |
| Cholesterol | 90mg | |
| Total carbohydrate content | 6.21g | |
| Dietary fiber | 0.18g | |
| Sugar | 0g | |
| Squirrels | 24.9g | |
| Vitamins and microelements | ||
| A - 47.36 µg | C - 0.04 mg | |
| B-6 – 0.34 mg | B-12 - 0.35mcg | |
| D - 0.12 µg | E - 0.88 mg | |
| Calcium 19mkg | Iron 1.5 mg | |
| Magnesium 22mg | Zinc 2.04 mg | |
| Potassium 203 mg | Sodium 187 mg | |
Distribution of calories for BJU:Carbohydrates (11%) Fats (54%) Proteins (35%) | ||
Table of calorie content of different parts of chicken per 100 grams
The caloric content of various parts of chicken deserves special attention, since we rarely cook a whole bird. As a rule, many people prefer white meat from chicken breast. Others are delighted with chicken wings or legs (fried or baked in the oven). Let's find out how many calories they contain per 100 grams.
| Carcass part | Calories (kcal) | Proteins (g) | Fats (g) | Carbohydrates (g) |
| Chicken fillet | 123,18 | 23,77 | 2,76 | 0,55 |
| Boiled chicken fillet | 120,52 | 23,82 | 2,09 | 1,01 |
| Fried chicken fillet | 128,70 | 22,69 | 3,69 | 0,55 |
| Stewed chicken fillet | 121 | 22,08 | 3,39 | 0,55 |
| Chicken leg | 169,73 | 21,62 | 9,28 | 0,38 |
| Boiled chicken leg | 165 | 20,80 | 8,80 | 0,60 |
| Fried chicken leg | 249 | 24,93 | 17,65 | 0,88 |
| Braised chicken leg | 188,49 | 20,31 | 11,48 | 1,77 |
| Chicken breast | 112 | 22,58 | 2,4 | 0,21 |
| Boiled chicken breast | 134 | 27,00 | 2,68 | 0,58 |
| Fried chicken breast | 164 | 30,32 | 5,08 | 1,04 |
| Chicken breast stew | 110 | 21,00 | 2,06 | 1,51 |
| Chicken drumstick | 174,6 | 21,29 | 10,29 | 0,59 |
| Boiled chicken drumstick | 159,87 | 21,82 | 8,35 | 0,15 |
| Fried chicken drumstick | 208,18 | 21,07 | 23,88 | 0,17 |
| Braised chicken drumstick | 172,77 | 18,96 | 9,29 | 0,41 |
| Chicken wings | 195,52 | 19,32 | 12,70 | 0,36 |
| Boiled chicken wings | 179,56 | 20,40 | 9,76 | 0,56 |
| Fried chicken wings | 264,31 | 21,96 | 17,47 | 6,67 |
| Braised chicken wings | 185 | 21,30 | 11,00 | 0,10 |
How many calories are in a chicken thigh? A raw chicken thigh contains 184 kcal. At the same time, the BZHU indicators are as follows: 20.3 g / 11.16 g / 0.13 g. Boiled chicken thigh is only slightly lower than these indicators.
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Calorie content of rice: table by variety, benefits and harm
Calorie intake per day
As such, there is no single and generally accepted daily calorie intake. According to the recommendations of the World Health Organization, “energy entering the body (in calories) must be balanced with energy expended.” Thus, your individual calorie intake depends, first of all, on the nature of your work, level of physical activity, gender, age and a number of other factors. However, on the Internet you can find many tables and calculators of unknown origin, offering information on daily values, supposedly based on authoritative sources. We believe that the quality of this information is quite questionable.
The most reliable way to determine individual calorie needs is to simply calculate the energy value of food consumed during the day (or several days). Just record your normal daily diet on paper. Write down what and how much you ate during the day. Calorie content can be directly calculated using information from product labels and using our website. Provided that you are healthy and your weight does not change much with your current diet, the results obtained can be conditionally considered your daily norm.
To lose weight, you need to slightly reduce your daily energy intake. If you maintain your current lifestyle, you will experience a slight calorie deficit because your costs will remain the same. This will lead to the gradual burning of your fat reserves. What exactly the deficit should be is up to you to decide. We strongly advise against increasing it sharply, because... it won't lead to anything good. Reduce your calorie intake gradually and lose weight slowly. This way you won’t have to torture yourself and break down from time to time. And of course, before making any dietary changes, we strongly recommend that you consult with your doctor or qualified dietitian.
