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Ingredients
- 2 lb chicken pcs -- (wings, legs, and thighs)
- 1 c. teriyaki sauce
- 1/2 c. flour -- for dredging Salt
- 1 tsp freshly grnd black pepper
- 1/2 c. canola oil
Directions
- Place chicken in a shallow microwave-safe container. Pour the teriyaki sauce over the chicken. If you have time, marinate, turning once or possibly twice, for about 30 min. Microwave on high for 3 min.
- Combine the flour, salt, and pepper in a plastic container with a lid. Add in the chicken, cover, and shake to coat thoroughly.
- Heat oil in a nonstick frying pan over high heat. Add in the chicken pcs and cook, turning frequently, till brown and crisp, 8 to 10 min or possibly till done. Drain on paper towels.
- Yield: about 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 269g | |
| Recipe makes 4 servings | |
| Calories 695 | |
| Calories from Fat 452 | 65% |
| Total Fat 50.66g | 63% |
| Saturated Fat 8.69g | 35% |
| Trans Fat 0.11g | |
| Cholesterol 116mg | 39% |
| Sodium 2868mg | 120% |
| Potassium 477mg | 14% |
| Total Carbs 23.47g | 6% |
| Dietary Fiber 0.6g | 2% |
| Sugars 10.2g | 7% |
| Protein 34.63g | 55% |
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