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High protein, with higher fat and sodium due to breading and frying
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
296
KCAL / 100G
Carbs
14.8g
· 21%
Protein
20.4g
· 28%
Fat
16.2g
· 51%
Fiber
0.8g
Vitamins
B3
7.9mg · 49% DV
B6
0.42mg · 25% DV
B5
1.02mg · 20% DV
Biotin
6µg · 20% DV
Minerals
Selenium
19.8µg · 36% DV
Phosphorus
196mg · 28% DV
Sodium
620mg · 27% 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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.6g
MONOUNSATURATED
6.7g
POLYUNSATURATED
4g
Omega 6:3 ratio 42.5:1
Above the ideal 4:1 (42.5:1).
Yes. Reheating them in an oven or air fryer usually restores crispness better than a microwave; the centre should be heated through completely.
Moisture trapped in the coating, especially when pieces are piled together, softens the crust. Avoid overcrowding and let cooked pieces sit briefly on a wire rack.
Cooked pieces can be frozen in an airtight container. Once thawed, it is safer to heat and eat them rather than freeze them again.
Opened or cooked chicken should generally be kept covered in the refrigerator and eaten within 3 to 4 days. Do not save chicken that has been left at room temperature for more than two hours.
A salad, yoghurt-based dip, roasted vegetables, or a legume-based side can make a more balanced meal. Lemon, yoghurt, and fresh herb sauces also cut through the richness of fried coating.
They provide chicken protein, but the breading and frying make the meal richer and slower to digest. A lighter protein option may feel more comfortable immediately after intense exercise; if eaten, pair it with vegetables and fluids.
An air fryer or oven tends to crisp the coating without adding extra oil. A frying pan can work, but the coating may absorb more oil or brown unevenly.
Not necessarily. Nuggets are often made from minced or formed chicken, while breaded chicken pieces are more often cut from whole-muscle chicken; check the ingredient list for the specific product.
Gluten commonly comes from flour or breadcrumbs in the coating, while egg helps the coating adhere to the chicken. People with coeliac disease, gluten sensitivity, or egg allergy should check the label carefully.
Because they are processed and fried, they are best treated as an occasional protein option rather than an everyday staple. Grilled, baked, or poached chicken are less processed choices for regular meals.
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Nutrition data compiled from USDA FoodData Central and scientific sources.