Fried chicken in a frying pan with potatoes
Composition / ingredients
6
Servings:
Step-by-step cooking
Step 1:
Step 2:
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Step 6:
We start cooking fried chicken with potatoes by peeling and washing the potatoes. After that, boil it in slightly salted water until half-cooked. After that, drain the water, and cool the potatoes. Now we take the chicken legs, wash them well and dry them. Then sprinkle them with salt, pepper and seasoning to your taste and set aside to marinate in the refrigerator for about 30 minutes. After this time, fry the prepared legs in vegetable oil in a frying pan until golden brown. Then, in another frying pan, also in oil, fry the potatoes cut into slices or in half. Sprinkle it with salt and pepper to taste. When the chicken and potatoes are ready, we serve them in one dish to the table.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
