Directions:
- 1. Season the 2 chicken skins with salt and pepper.
- 2. Over medium high heat fry the two chicken skins in a couple tablespoons olive oil in a large frying pan turning often to prevent sticking. When the skins are crispy and brown remove from pan and reserve.
- 3. Add the potatoes to the pan over medium high heat, season with salt and pepper, and fry until both sides are golden brown and cooked through.
- 4. Serve with the crispy chicken skins and garnish with parsley and chopped green onions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 244.64 Kcal (1024 kJ) | ||
| Calories from fat | 126.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.07g | 22% | |
|---|---|---|---|
| Sodium | 75.94mg | 3% | |
| Potassium | 490.26mg | 10% | |
| Total Carbs | 27.94g | 9% | |
| Sugars | 5.87g | 23% | |
| Dietary Fiber | 4.31g | 17% | |
| Protein | 3.01g | 6% | |
| Vitamin C | 10.1mg | 17% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 1.7mg | 9% | |
| Calcium | 55.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 150.27 Kcal (629 kJ) | ||
| Calories from fat | 77.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.64g | 22% | |
|---|---|---|---|
| Sodium | 46.64mg | 3% | |
| Potassium | 301.14mg | 10% | |
| Total Carbs | 17.16g | 9% | |
| Sugars | 3.6g | 23% | |
| Dietary Fiber | 2.65g | 17% | |
| Protein | 1.85g | 6% | |
| Vitamin C | 6.2mg | 17% | |
| Vitamin A | 0.8mg | 43% | |
| Iron | 1mg | 9% | |
| Calcium | 34.3mg | 6% | |
* 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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