Fried Chicken with Egg Crumb Coating
From Wilkes County Home Demonstration Club cook book, 1947
Mrs. H. M. Broyhill, Pores Knob Club
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
603Calories
22 gProtein
106 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories603 kcal
Protein22 g
Carbohydrates106 g
Fiber7 g
Sugars7.8 g
Total Fat9.6 g
Saturated Fat2.5 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat3.3 g
Cholesterol27 mg
Sodium3877 mg
Potassium335 mg
Calcium267 mg
Iron7.4 mg
Magnesium65 mg
Phosphorus265 mg
Zinc2.1 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D0.2 mcg
Vitamin C3.2 mg
Vitamin A43 mcg
Vitamin E0.4 mg
Vitamin K56 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.8 mg
Folate195 mcg
Choline60 mg
Caffeine0 mg
Water55 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.