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High protein, crispy breaded coating, fried or baked, hearty main dish
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Breaded crispy cooked chicken breast (120 g) has 270 calories. That works out to 225 calories per 100 g. It contains 18 g of carbs, 24 g of protein, 10.8 g of fat and 1.3 g of fiber. Its 9 mg of B3 covers 56% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 120 g
270
KCAL / 120G
Carbs
18g
· 7% DV
Protein
24g
· 48% DV
Fat
10.8g
· 14% DV
Fiber
1.3g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 27% · Protein 36% · Fat 37%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 270 kcal | |
| Total fat | 10.8 g | 14% |
| Saturated fat | 2.52 g | 13% |
| Trans fat | 0.06 g | |
| Sodium | 576 mg | 25% |
| Total carbohydrate | 18 g | 7% |
| Fiber | 1.3 g | 5% |
| Protein | 24 g | 48% |
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) | 120 g | 270 kcal |
| 1 slice (thin) | 60 g | 135 kcal |
| 1 piece (small) | 80 g | 180 kcal |
| 1 slice (thick) | 90 g | 203 kcal |
| 100 g | 100 g | 225 kcal |
| 1 serving (medium) | 150 g | 338 kcal |
| 1 piece (large) | 180 g | 405 kcal |
| 1 serving (large) | 200 g | 450 kcal |
| 2 piece (double) | 240 g | 540 kcal |
Calculated from 225 calories per 100 g.
Breaded crispy cooked chicken breast is chicken breast covered with a coating, commonly made with flour, egg and breadcrumbs, then cooked. This food is classified as processed; homemade versions let you choose the coating and cooking method.
Arrange breaded crispy cooked chicken breast in a single layer in the air fryer so hot air can circulate around each piece. Cook until the coating is crisp and the chicken is thoroughly hot inside, turning the pieces if needed.
Breading often slips off when the chicken is damp or the coating has not adhered evenly. Pat the breast dry before coating, press the breadcrumbs onto the surface, and let the coated chicken rest briefly before cooking.
Keep breaded crispy cooked chicken breast on a wire rack after cooking instead of stacking it or covering it tightly. Trapped steam softens the crust, so serve it soon and keep sauces on the side until eating.
Reheat breaded crispy cooked chicken breast in an oven or air fryer to bring back some crispness. Arrange the pieces in one layer and heat until the center is thoroughly hot; a microwave is convenient but tends to soften the coating.
Breaded crispy cooked chicken breast keeps best refrigerated in a covered container after it has cooled. Refrigerate leftovers promptly, and discard them if they have been left out for an extended time or develop an unusual smell or appearance.
Yes, breaded crispy cooked chicken breast can be frozen. Cool it first, separate the pieces so they do not freeze together, and store them in an airtight container. Reheat from thawed in an oven or air fryer to crisp the coating.
Serve breaded crispy cooked chicken breast with a green salad, roasted vegetables or potatoes. For a more substantial meal, pair it with rice or a grain, and include vegetables to balance the rich, crunchy coating.
Yes, you can cook breaded crispy cooked chicken breast ahead, but its coating may soften while stored. Refrigerate it promptly in a covered container and reheat it in an oven or air fryer shortly before serving.
Bake or air-fry breaded crispy cooked chicken breast instead of deep-frying it. Use a light coating and serve it with vegetables or salad; these changes make the meal less reliant on frying while keeping the familiar crunchy texture.
Vitamins
B3
9mg · 56% DV
B6
0.6mg · 35% DV
B5
1.08mg · 22% DV
Biotin
4.8µg · 16% DV
Minerals
Selenium
23µg · 42% DV
Phosphorus
252mg · 36% DV
Sodium
576mg · 25% DV
Potassium ⭐
312mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 270 calories in 1 piece (medium) (120 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.
Breaded crispy cooked chicken breast is made by coating chicken breast in breadcrumbs or a similar crumb mixture, then frying or baking it until crisp. The coating turns golden while the meat stays tender, and seasoning can range from simple salt and pepper to herbs or spices. It is served as a main dish in many places, often with potatoes, vegetables or salad; it also works well sliced in a sandwich. Baking is a practical option when you want a less oily result.
The chicken makes this a protein-rich choice, while the breading adds carbohydrates and contributes to its hearty texture. A 100 g portion provides 20 g of protein. Pair it with vegetables and a lighter sauce for a more balanced meal.
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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.52g
MONOUNSATURATED
3.84g
POLYUNSATURATED
2.76g
Omega 6:3 ratio 14.4:1
Above the ideal 4:1 (14.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.