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High protein, fried, cooked in corn oil
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
255
KCAL / 100G
Carbs
7.2g
· 11%
Protein
21.5g
· 34%
Fat
15.5g
· 55%
Fiber
0.2g
Vitamins
B3
7.8mg · 49% DV
B6
0.42mg · 25% DV
B5
1.1mg · 22% DV
Biotin
5µg · 17% DV
Minerals
Selenium
17µg · 31% DV
Phosphorus
180mg · 26% 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.
No known major 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
3.5g
MONOUNSATURATED
5.2g
POLYUNSATURATED
5.8g
Omega 6:3 ratio 45:1
Above the ideal 4:1 (45:1).
Usually the oil is too hot, so the coating darkens before the meat cooks evenly. Thin pieces and overcooking can also dry the chicken out quickly.
Let it rest on a wire rack instead of sealing it in a container right away. Trapped steam softens the crust fast.
Cooked chicken should generally be eaten within 3 to 4 days if refrigerated. Store it promptly in a covered container once it has cooled.
Yes, but the coating may lose some of its original crispness after thawing. Reheating in the oven usually gives a better texture than microwaving.
It can help with recovery because it provides protein, but the frying makes it heavier than leaner options. Right after training, some people tolerate grilled or baked chicken better.
Not always, but fried foods can feel heavy and may worsen indigestion or reflux in some people when eaten late. A smaller portion and lighter sides may be easier to handle.
Fresh salad, cooked vegetables, or a yogurt-based side can balance the meal well. These pairings can make the overall plate feel less heavy.
Baked chicken is usually the more practical everyday choice because it is lighter and less greasy. Fried chicken is better treated as an occasional preference for taste and texture.
No. It does provide protein, but frying also increases the fat content and makes the dish more energy-dense overall.
People with reflux, gallbladder issues, or poor tolerance for fatty foods may need to be cautious. Those watching sodium or heavily processed foods should also pay attention to 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.