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Breaded, fried, high protein, crispy coating, chicken meat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
245
KCAL / 100G
Carbs
12.2g
· 20%
Protein
21.5g
· 36%
Fat
11.8g
· 44%
Fiber
0.7g
Vitamins
B3
7.8mg · 49% DV
B6
0.53mg · 31% DV
Biotin
6µg · 20% DV
B5
0.9mg · 18% DV
Minerals
Phosphorus
180mg · 26% DV
Selenium
13µg · 24% DV
Sodium
480mg · 21% DV
Zinc
1mg · 9% 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
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.8g
MONOUNSATURATED
4.2g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 15.7:1
Above the ideal 4:1 (15.7:1).
Reheating it in the oven or an air fryer usually keeps the coating crisper than a microwave. A microwave warms it quickly, but the breading often softens.
Once cooked and cooled, it generally keeps for 3–4 days in a sealed container in the refrigerator. Leaving it out at room temperature for too long increases food safety risk.
Yes, cooked portions can be frozen. For better texture, freeze pieces separately and reheat from thawed in the oven or air fryer rather than the microwave.
Cooking does not remove the chicken’s protein, but moisture loss and the breading change the balance per 100 grams. The bigger difference usually comes from added fat during frying and carbohydrates from the coating.
It can fit after training because it provides protein. Still, since it is breaded and fried, many people do better pairing it with vegetables or other lighter sides for a more balanced meal.
No, eating it at night does not automatically cause weight gain; overall intake and portion size matter more. However, fried foods may feel heavier late in the evening for some people.
Good pairings include salad, roasted vegetables, yogurt-based dips, or whole-grain sides. These help balance the meal instead of relying only on fried and refined side dishes.
Not always. Chicken schnitzel usually refers to a thin cutlet that is breaded and fried, but thickness, seasoning, crumb type, and cooking style can vary by recipe and product.
Oil that is too hot can darken the coating before the inside cooks evenly. Very thin pieces and overcooking also make chicken breast dry out quickly.
People with egg or gluten allergy or sensitivity should be cautious because the breading commonly contains both. Since this is a processed fried product, those watching sodium, fat, or ingredient quality may also want to limit portion size and frequency.
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.