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Chicken fried with 10g oil
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
220
KCAL / 100G
Carbs
1g
· 2%
Protein
23g
· 41%
Fat
14g
· 57%
Fiber
0g
Vitamins
B3
8.5mg · 53% DV
B6
0.5mg · 29% DV
B5
1.1mg · 22% DV
B12
0.3µg · 13% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
190mg · 27% DV
Zinc
1mg · 9% DV
Potassium ⭐
260mg · 8% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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.
No known major allergens
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
SATURATED
3.2g
MONOUNSATURATED
5.7g
POLYUNSATURATED
3.1g
Omega 6:3 ratio 24.4:1
Above the ideal 4:1 (24.4:1).
Overcooking is the main reason fried chicken turns dry. Use medium-high heat, cook only until done, and let it rest briefly before serving so the juices redistribute.
Cooked chicken usually keeps for 3 to 4 days in the refrigerator. Store it in a sealed container and avoid leaving it at room temperature for long periods.
Yes, you can freeze it once it has cooled completely. The texture may be slightly less crisp after thawing, but it is still usable if reheated properly.
Reheat it gently rather than blasting it with high heat. An oven, air fryer, or covered pan works better than prolonged microwaving for preserving texture.
It usually fits better after training because it provides protein for recovery. Before exercise, the added fat may feel heavy for some people, especially close to the session.
Vegetables, salad, legumes, or a yogurt-based side can make the meal feel more balanced. Adding fiber-rich foods may also help with fullness.
Often yes, because frying adds extra fat compared with baking or grilling. Still, the overall effect depends on portion size, the cut of chicken, and how much oil is actually used.
Yes, but a large or greasy portion may feel heavy before bed. Keeping the portion moderate and pairing it with lighter sides is usually more comfortable.
No, frying does not remove the protein from chicken. Cooking can change texture, but the chicken remains a protein-rich food.
People with reflux, gallbladder issues, gastritis, or poor tolerance for fatty meals may find it harder to digest. Those watching sodium should also be careful if the chicken is heavily seasoned or served with salty sauces.
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.