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Chicken fillet, fried with low oil Calories
High protein, low carb, fried with little oil
CALORIES
GI
POTASSIUM
FIBER
Chicken fillet, fried with low oil Nutrition Facts
Selected: 100 g
165
KCAL / 100G
Carbs
0g
· 0%
Protein
31.2g
· 78%
Fat
3.8g
· 22%
Fiber
0g
Chicken fillet, fried with low oil Vitamins & Minerals
Vitamins
B3
13.7mg · 86% DV
B6
0.62mg · 36% DV
B5
1.05mg · 21% DV
Biotin
5µg · 17% DV
Minerals
Selenium
27.5µg · 50% DV
Phosphorus
228mg · 33% DV
Zinc
1mg · 9% DV
Potassium ⭐
256mg · 8% DV
Chicken fillet, fried with low oil Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Chicken fillet, fried with low oil Processed?
NOVA 2
Minimally 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.
Does Chicken fillet, fried with low oil Contain Allergens?
No known major allergens
Which Diets Is Chicken fillet, fried with low oil Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Chicken fillet, fried with low oil Fat Profile
SATURATED
1.05g
MONOUNSATURATED
1.32g
POLYUNSATURATED
0.82g
Omega 6:3 ratio 18:1
Above the ideal 4:1 (18:1).
Foods Similar to Chicken fillet, fried with low oil
Chicken fillet, fried with low oil — Frequently Asked Questions
How can I fry chicken fillet with little oil without drying it out?
Keep the fillets at a similar thickness, preheat the pan well, and avoid overcooking. Letting the chicken rest for a few minutes after cooking helps retain its juices.
Do chicken fillets need to be marinated before frying?
No, but a short marinade with yoghurt, lemon, herbs, spices, or a little olive oil can improve flavour and tenderness. Very acidic marinades left too long can make the surface texture soft or mushy.
Why does chicken fillet stick to the pan?
Sticking is more likely if the pan is not hot enough or if the chicken is moved before it has browned. Patting the chicken dry and allowing the first side to sear undisturbed helps it release more easily.
What goes well with low-oil fried chicken fillet?
Pair it with a large salad, roasted vegetables, a yoghurt-based sauce, or legumes for a more varied meal. After training, adding rice, bulgur, potatoes, or another carbohydrate food can make it a more complete recovery meal.
Is chicken fillet better before or after a workout?
It is a practical protein choice after exercise, especially when combined with a carbohydrate source. Before training, keep the serving moderate and avoid rich sauces if you are prone to digestive discomfort.
Is it bad to eat chicken fillet at night?
Eating chicken at night is not inherently harmful; overall diet and your own digestion matter more. Very large portions or heavy sauces late in the evening may aggravate reflux in susceptible people.
Does frying chicken fillet reduce its protein content?
Cooking does not make the protein disappear, although heat changes its structure. Excessively high heat or prolonged cooking can make chicken dry, so cook it safely without leaving it in the pan longer than needed.
How long does cooked chicken fillet keep in the fridge?
Refrigerate cooked chicken in a covered container within two hours of cooking. It is generally best eaten within 3 to 4 days; discard it if it develops an off smell, slimy surface, or unusual colour.
Can cooked chicken fillet be frozen?
Yes. Cool it completely, then freeze it in an airtight container or freezer bag. Thaw it in the refrigerator and avoid repeatedly thawing and refreezing it.
Who should be careful with low-oil fried chicken fillet?
People with a chicken allergy should avoid it. Anyone following a protein-restricted diet for kidney disease should discuss suitable portions with their clinician or dietitian, and safe handling is essential to prevent foodborne illness from raw chicken.
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Nutrition data compiled from USDA FoodData Central and scientific sources.