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High-protein breaded fried chicken fillet
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Crispy fried chicken fillet (120 g) has 355 calories. That works out to 296 calories per 100 g. It contains 17.8 g of carbs, 24.5 g of protein, 20.3 g of fat and 1 g of fiber. Its 10.4 mg of B3 covers 65% of the Daily Value. Its glycemic index is 52 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 120 g
355
KCAL / 120G
Carbs
17.8g
· 6% DV
Protein
24.5g
· 49% DV
Fat
20.3g
· 26% DV
Fiber
1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 20% · Protein 28% · Fat 52%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 355 kcal | |
| Total fat | 20.3 g | 26% |
| Saturated fat | 4.32 g | 22% |
| Trans fat | 0.1 g | |
| Sodium | 648 mg | 28% |
| Total carbohydrate | 17.8 g | 6% |
| Fiber | 1 g | 4% |
| Protein | 24.5 g | 49% |
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 | 355 kcal |
| 1 piece (small) | 70 g | 207 kcal |
| 1 piece (thin) | 90 g | 266 kcal |
| 100 g | 100 g | 296 kcal |
| 1 serving (medium) | 150 g | 444 kcal |
| 1 piece (thick) | 150 g | 444 kcal |
| 1 piece (large) | 180 g | 533 kcal |
| 1 serving (large) | 220 g | 651 kcal |
| 2 piece (double) | 240 g | 710 kcal |
| 3 piece (triple) | 360 g | 1066 kcal |
Calculated from 296 calories per 100 g.
A crispy fried chicken fillet is chicken coated in a seasoned breading or batter and fried until crisp. The coating commonly uses flour, breadcrumbs, and egg, though recipes and ready-made versions can use different seasonings and coatings.
To make a crispy fried chicken fillet at home, pat the chicken dry, coat it evenly, and fry it in hot oil without crowding the pan. Let excess coating fall away before cooking so it forms a crisp crust rather than clumps.
The coating on a crispy fried chicken fillet often falls off when the chicken is damp, the breading is not pressed on, or the oil is too cool. Pat the meat dry, use the flour-egg-breadcrumb sequence, and avoid turning it repeatedly.
Yes, you can cook a crispy fried chicken fillet in an air fryer, although its crust may differ from deep-fried chicken. Arrange the pieces in a single layer, lightly oil the coating, and cook until the chicken is fully cooked through.
Reheat a crispy fried chicken fillet in an oven or air fryer to help the coating crisp up again. A microwave is quicker but tends to soften the crust. Heat the centre thoroughly, and do not leave cooked chicken out for long.
A cooked crispy fried chicken fillet generally keeps for 3–4 days in a covered container in the refrigerator. Refrigerate it within two hours of cooking, and discard it if it has an unusual smell or appearance.
Yes, you can freeze a crispy fried chicken fillet once it has cooled. Seal it in a freezer-safe container or bag; thawing can soften the breading, so reheat it in an oven or air fryer for a crisper finish.
A crispy fried chicken fillet goes well with a fresh salad, roasted vegetables, or potato wedges. For a sandwich, add lettuce and tomato, and serve any sauce on the side so the breading stays crisp for longer.
No, not always. A crispy fried chicken fillet can be made from a thicker piece of chicken, while chicken schnitzel is typically pounded thin before breading and frying. Both have a crisp coating, but their thickness and texture differ.
A crispy fried chicken fillet provides protein, but its breading and frying make it a less suitable everyday choice than simply cooked chicken. Pair it with vegetables and choose a baked or air-fried version when you want a lighter meal.
Vitamins
B3
10.44mg · 65% DV
B6
0.5mg · 29% DV
B5
1.22mg · 24% DV
Biotin
7.2µg · 24% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
238mg · 34% DV
Sodium
648mg · 28% DV
Zinc
1.1mg · 10% DV
Potassium ⭐
306mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 355 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.
Crispy fried chicken fillet is usually made from a piece of chicken breast coated in crumbs or batter and fried until golden. The coating turns crisp while the meat stays tender. It is a familiar restaurant and takeaway option in many countries, and is also easy to prepare at home. Serve it as a main with salad or vegetables, tuck it into a sandwich, or pair it with chips for a more substantial meal. For a lighter plate, bake the fillet and add a generous portion of fresh vegetables.
Chicken makes it a protein-rich choice, while the coating and frying contribute to its energy and fat content. A 100 g portion provides 20.4 g of protein, though the overall balance of the meal depends on portion size and sides.
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
4.32g
MONOUNSATURATED
8.04g
POLYUNSATURATED
4.56g
Omega 6:3 ratio 68:1
Above the ideal 4:1 (68:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.