Fried Chicken with Egg Crumb Coating

Name: Fried Chicken with Egg Crumb Coating
Ingredients: For each chicken; one beaten ege; 2 T. water; 1 cup dry crumbs; % t. salt

From Wilkes County Home Demonstration Club cook book, 1947

Serves eight.

Presented as published in 1947. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

969Calories

53 gProtein

106 gCarbs

35 gFat

Full nutrition (33 nutrients)

Calories969 kcal

Protein53 g

Carbohydrates106 g

Fiber7 g

Sugars7.8 g

Total Fat35 g

Saturated Fat9.8 g

Monounsaturated Fat13 g

Polyunsaturated Fat8.8 g

Cholesterol154 mg

Sodium3413 mg

Potassium656 mg

Calcium285 mg

Iron9 mg

Magnesium99 mg

Phosphorus515 mg

Zinc4.3 mg

Copper0.5 mg

Manganese1.5 mg

Vitamin D0.5 mcg

Vitamin C6 mg

Vitamin A113 mcg

Vitamin E1 mg

Vitamin K58 mcg

Vitamin B60.8 mg

Vitamin B121 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)0.9 mg

Niacin (B3)21 mg

Folate205 mcg

Choline161 mg

Caffeine0 mg

Water167 g

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 33. The excerpt below is the record exactly as published.

FRIED CHICKEN WITH EGG CRUMB COATING For each chicken use one beaten ege to which 2 T. water has been added, 1 cup dry crumbs and. % t. salt

Cook this with the app: pantry check, scaling, and the assistant.