One serving of fried chicken has 1600 calories.
Fried chicken is a deep-fried food, and generally speaking, a fried chicken leg has between 300 and 400 calories, a fried chicken fillet has between 500 and 600 calories, and a fried chicken wing has between 100 and 200 calories.
Whether it's a fried chicken leg, a fried chicken cutlet or a fried chicken wing, they are all just a part of the chicken, and the calorie content of this part of the fried chicken is already so high, so the calorie content of a whole fried chicken can be imagined.
Fried chicken is a general term for a series of chicken dishes fried in oil. Popular fried chicken in the world include American fried chicken, Korean fried chicken, Thai fried chicken, Japanese fried chicken, Cantonese fried chicken, Hong Kong-style fried chicken and so on. No matter which kind of fried chicken, in addition to the Orleans flavor its basic requirement is the noodle coat or skin crispy, chicken tender and juicy. The flavor can be savory, spicy or sweet and sour depending on the seasoning style.
Methods of preserving fried chicken
Method 1: Seal the fried chicken for preservation. It is important to note that if there is moisture on the box that contains the fried chicken at the beginning, remember to shake off the moisture on it before sealing it, as sealing reduces the chances of the fried chicken coming into contact with microorganisms. Seal the box with plastic wrap, then place it in a plastic container and finally in the refrigerator.
Method 2: Reduce the storage time of fried chicken. As the air contains a large number of microorganisms, the nitric acid in the body of these microorganisms can reduce the nitrate in the fried chicken to nitrite, so if the fried chicken is kept for a longer period of time, then the more nitrite will be produced.
Method 3: Store fried chicken in a low-temperature environment. It is best to put the sealed fried chicken in the freezer of the refrigerator, which can inhibit the growth and reproduction of microorganisms in the fried chicken, but also inhibit the activity of nitrate reductase, and finally reduce the production of nitrite.