| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
Nutrition Facts (per serving)
| Calories | 571 |
| Fat | 37g |
| Carbs | 27g |
| Protein | 35g |
Nutrition Facts
Servings Per Recipe 6
Calories 571
| % Daily Value * | |
| Total Fat 37g | 47% |
| Saturated Fat 8g | 41% |
| Cholesterol 137mg | 46% |
| Sodium 1811mg | 79% |
| Total Carbohydrate 27g | 10% |
| Dietary Fiber 4g | 15% |
| Total Sugars 2g | |
| Protein 35g | 70% |
| Vitamin C 26mg | 29% |
| Calcium 144mg | 11% |
| Iron 7mg | 38% |
| Potassium 530mg | 11% |
The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.
** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.
(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.
Ingredients
- 3 pounds fowl legs
- 1 cup lemon juice
- ½ white onion, chopped
- 1 head garlic, cloves separated and minced
- three tablespoons seasoned salt
- three tablespoons paprika
- 3 tablespoons floor thyme
- 2 tablespoons ground black pepper
- 2 tablespoons complete cloves
- vegetable oil for frying
Directions
Combine chook legs, lemon juice, onion, garlic, pro salt, paprika, thyme, pepper, and cloves in a big bowl. Cover and marinate in the refrigerator for at least half-hour to twelve hours.
Heat oil in a deep fryer or big saucepan over medium-excessive warmness. Fry bird in batches till golden brown, about eight mins. An immediate-read thermometer inserted close to the bone ought to read 165 ranges F (74 tiers C). Drain on paper towels.
