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Picnic Chicken Legs Recipe
|Soy sauce||3 Tablespoon|
|Chicken drumsticks/8 legs and thighs||3 Pound (16 Drumsticks)|
Serving size: Complete recipe
Calories 1705 Calories from Fat 422
% Daily Value*
Total Fat 47 g71.9%
Saturated Fat 12 g59.9%
Trans Fat 1.3 g
Cholesterol 1047.8 mg
Sodium 4746.9 mg197.8%
Total Carbohydrates 19 g6.3%
Dietary Fiber 0.52 g2.1%
Sugars 15.9 g
Protein 283 g566.3%
Vitamin A 15.5% Vitamin C 72.6%
Calcium 15.9% Iron 82.7%
*Based on a 2000 Calorie diet
Rub over chicken pieces to coat thoroughly.
Let stand for 1 to 2 hours (or until next day) to marinate.
Place wok in ring stand.
Pour oil into wok to a depth of about 1 1/2 inches and heat to 375° on a deep-fat-frying thermometer.
Drain off excess marinade from chicken and pat dry.
Carefully add half of the chicken, one piece at a time, to hot oil; cook, turning frequently, for about 10 minutes or until meat is no longer pink near bone (cut a small gash to test).
Drain on paper towels and keep warm while you repeat cooking procedure for remaining pieces.