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Oven-baked crispy chicken roll with breaded coating; typically lower in fat than fried versions.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Baked crispy chicken roll (140 g) has 333 calories. That works out to 238 calories per 100 g. It contains 23 g of carbs, 24.9 g of protein, 15.1 g of fat and 1.5 g of fiber. Its 9.5 mg of B3 covers 60% of the Daily Value. Its glycemic index is 52 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 140 g
333
KCAL / 140G
Carbs
23g
· 8% DV
Protein
24.9g
· 50% DV
Fat
15.1g
· 19% DV
Fiber
1.5g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 28% · Protein 30% · Fat 42%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 333 kcal | |
| Total fat | 15.1 g | 19% |
| Saturated fat | 3.22 g | 16% |
| Trans fat | 0.06 g | |
| Sodium | 728 mg | 32% |
| Total carbohydrate | 23 g | 8% |
| Fiber | 1.5 g | 5% |
| Protein | 24.9 g | 50% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 140 g | 333 kcal |
| 1 piece (small) | 90 g | 214 kcal |
| 100 g | 100 g | 238 kcal |
| 1 serving (half) | 120 g | 286 kcal |
| 1 piece (large) | 190 g | 452 kcal |
| 1 piece (jumbo) | 240 g | 571 kcal |
| 1 serving (whole) | 240 g | 571 kcal |
| 2 piece (double) | 280 g | 666 kcal |
| 3 piece (triple) | 420 g | 1000 kcal |
Calculated from 238 calories per 100 g.
To make a baked crispy chicken roll, wrap the chicken with any chosen filling, secure the roll, and coat it in breadcrumbs before baking. Arrange the rolls with space between them so hot air can brown the coating instead of steaming it.
Cheese, spinach, or finely chopped vegetables can all work in a baked crispy chicken roll. Choose a filling that is not too wet, since excess moisture can soften the breading and make the roll harder to seal.
Yes, chicken breast is a common choice for a baked crispy chicken roll because it can be flattened and rolled around a filling. Pound it to an even thickness so it cooks evenly, and avoid overfilling it, which can cause the seam to split.
Pat the chicken dry and press the breadcrumbs firmly onto the surface of the baked crispy chicken roll. Let the coated rolls rest briefly before baking so the coating adheres, and turn them gently if your recipe calls for turning.
Yes, a frozen baked crispy chicken roll can usually be cooked without thawing, but it will need longer than a thawed one. Follow the package or recipe directions when available, and make sure the chicken is thoroughly cooked at the center before serving.
A baked crispy chicken roll can split when it is overfilled, rolled loosely, or not sealed along the seam. Use a modest amount of filling, tuck in the ends, and place the seam underneath on the baking tray.
A baked crispy chicken roll goes well with a green salad, roasted vegetables, or a simple dipping sauce. For a more substantial meal, serve it with potatoes or rice, keeping wet sauces on the side to help the breaded crust stay crisp.
Yes, you can assemble a baked crispy chicken roll ahead and keep it covered in the refrigerator until you are ready to bake it. For the crispest coating, avoid leaving it assembled for too long, as moisture from the filling can soften the breadcrumbs.
Reheat a baked crispy chicken roll in an oven or air fryer to help restore its crisp coating. A microwave heats it quickly but tends to make the breading soft. Refrigerate leftovers in a covered container and reheat only what you plan to eat.
A baked crispy chicken roll is often lower in fat than a comparable deep-fried roll because it is not cooked submerged in oil. Its coating and filling still affect the overall meal, so a lighter version uses a thin breading and a modest amount of added oil.
Vitamins
B3
9.52mg · 60% DV
B6
0.55mg · 32% DV
Biotin
8.4µg · 28% DV
B5
1.09mg · 22% DV
Minerals
Selenium
25µg · 45% DV
Phosphorus
255mg · 36% DV
Sodium
728mg · 32% DV
Manganese
0.34mg · 15% DV
Potassium ⭐
347mg · 10% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 333 calories in 1 piece (medium) (140 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A baked crispy chicken roll is made by shaping chicken into a roll, coating it in breadcrumbs and cooking it in the oven. It is a practical preparation rather than a dish tied to one particular region, and may be made at home or bought ready to cook.
The coating turns crisp while the chicken stays tender. Serve it hot as a main with vegetables, salad or potatoes; smaller pieces also work well in a sandwich or lunchbox. It is typically lower in fat than a deep-fried version, while still providing 17.8 g of protein per 100 g. For a lighter meal, pair it with a fresh salad and keep richer sauces on the side.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.22g
MONOUNSATURATED
5.46g
POLYUNSATURATED
2.94g
Omega 6:3 ratio 37:1
Above the ideal 4:1 (37:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.