Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
749
Calories
51g
Protein
10g
Fat
101g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 To 3 1/2 - lbs. chicken
- 2 cup Flour
- 2 tsp Baking powder
- 1 tsp Tarragon, fried
- 1/4 tsp EACH, salt and pepper
- 1 Egg, beaten
- 1 12 oz can beer
- =
Directions
1
Cooking oil or crisco for deep fat frying simmer chicken in lightly salted water for 25 minutes.
2
Drain and pat dry with paper towels.
3
Add 3" oil to the wok over medium high heat.
4
Test wok for correct temperature with a cube of bread.
5
It should brown in 60 seconds.
6
Blend flour, baking powder, tarragon, salt and pepper.
7
Add beaten egg and beer.
8
Stir until consistency of cream.
9
Dip chicken into batter a few pieces at a time.
10
Let excess batter drain.
11
Cook chicken 5 to 7 minutes, turning once, until nicely brown.
12
Drain and keep warm.
Recipe sourced from
fandom