Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| 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
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 pounds (900 grams ) chicken pieces
- Vegetable oil , for frying
Directions
In a large bowl, combine the flour, salt, black pepper, paprika, garlic powder, onion powder, dried thyme, and dried oregano. Mix well to ensure the spices are evenly distributed.
Coat each piece of chicken with the seasoned flour mixture, making sure to shake off any excess.
Heat vegetable oil in a large frying pan over medium-high heat. The oil should be hot but not smoking.
Carefully place the coated chicken pieces into the hot oil, ensuring they are not overcrowded in the pan. Fry in batches if necessary.
Fry the chicken for about 6–8 minutes per side or until golden brown and cooked through. The internal temperature should reach 165°F (74°C) for the chicken to be fully cooked.
Once cooked, transfer the fried chicken to a plate lined with paper towels to absorb any excess oil.
Serve immediately while still hot and crispy.