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Crispy coating outside, juicy chicken inside. High protein, moderate fat and carbs.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
245
KCAL / 100G
Carbs
9.2g
· 15%
Protein
18.5g
· 30%
Fat
14.8g
· 55%
Fiber
0.3g
Vitamins
B12
0.7µg · 29% DV
B3
4.1mg · 26% DV
B6
0.34mg · 20% DV
B5
0.8mg · 16% DV
Minerals
Selenium
13µg · 24% DV
Phosphorus
170mg · 24% DV
Zinc
2mg · 18% DV
Sodium
420mg · 18% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.7g
MONOUNSATURATED
5.2g
POLYUNSATURATED
3.1g
Omega 6:3 ratio 18.6:1
Above the ideal 4:1 (18.6:1).
Cooking them too long over very high heat can overbrown the coating before the center is done. Moderate-high heat and a short resting time after cooking help keep the meat juicier.
Once cooled, it should be stored in a sealed container in the refrigerator. For best quality and food safety, it is usually best eaten within 3–4 days.
Yes, they freeze well enough for later use. The coating may lose some crispness after thawing, so reheating in the oven or air fryer usually works better than microwaving.
A microwave is convenient, but it tends to soften the crust. An oven, skillet, or air fryer is usually better if you want to bring back some crispness.
Because it is fried and relatively rich, some people find it heavy right before training. It often sits better as a meal eaten well before exercise or afterward with lighter sides.
Pairing it with salad, roasted vegetables, or a yogurt-based side can make the plate feel less heavy. This helps balance the richness of the fried coating.
Grilled chicken usually tastes simpler and feels lighter to eat. Fried chicken drumstick is crispier and more indulgent, and because it is a processed product, the final ingredients and preparation can vary more.
No. It does provide protein, but the breading and frying also add carbohydrates and fat, so it is better viewed as a mixed dish rather than pure protein.
People with gluten or egg allergies should be especially cautious because coatings and batters often contain both. Fried foods can also aggravate reflux or indigestion in some people.
Make sure the oil is properly heated and avoid overcrowding the pan or fryer. Letting the chicken rest briefly on a rack or paper towel after cooking can also help remove surface oil.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.