Directions:
- Place chicken and lemon juice into a zip-lock bag.
- Refrigerate for 2 hours turning pieces occasionally.
- Remove chicken from bag and pat dry with paper towels.
- In a medium mixing bowl, blend together salt and flour.
- Place each chicken breast into flour and shake off excess.
- In another bowl, lightly beat egg.
- After chicken is dipped into flour dip it then into the beaten egg.
- In a skillet, brown chicken breasts in oil.
- The oil should be 1/4 inch at all times during frying.
- If you can't fry all the chicken at the same time, place cooked chicken on a warm platter in an oven preheated to 200°F.
- Cover cooked chicken with aluminum foil.
- Place cut lemon wedges on platter with chicken before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 704.37 Kcal (2949 kJ) | ||
| Calories from fat | 339.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.71g | 58% | |
|---|---|---|---|
| Cholesterol | 120.25mg | 40% | |
| Sodium | 2113.65mg | 88% | |
| Potassium | 517.14mg | 11% | |
| Total Carbs | 53.36g | 18% | |
| Sugars | 1.49g | 6% | |
| Dietary Fiber | 3.17g | 13% | |
| Protein | 37.19g | 74% | |
| Vitamin C | 6.2mg | 10% | |
| Iron | 3.1mg | 17% | |
| Calcium | 70mg | 7% | |
| Amount Per 100 g | |||
| Calories | 223.03 Kcal (934 kJ) | ||
| Calories from fat | 107.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.94g | 58% | |
|---|---|---|---|
| Cholesterol | 38.08mg | 40% | |
| Sodium | 669.26mg | 88% | |
| Potassium | 163.75mg | 11% | |
| Total Carbs | 16.9g | 18% | |
| Sugars | 0.47g | 6% | |
| Dietary Fiber | 1g | 13% | |
| Protein | 11.78g | 74% | |
| Vitamin C | 2mg | 10% | |
| Iron | 1mg | 17% | |
| Calcium | 22.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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