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High in protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
260
KCAL / 100G
Carbs
14.2g
· 22%
Protein
21.5g
· 33%
Fat
13.1g
· 45%
Fiber
0.8g
Vitamins
B3
7.9mg · 49% DV
B6
0.39mg · 23% DV
B5
0.82mg · 16% DV
Biotin
4.1µg · 14% DV
Minerals
Selenium
25µg · 45% DV
Phosphorus
205mg · 29% DV
Sodium
510mg · 22% DV
Zinc
2mg · 18% 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.
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
2.85g
MONOUNSATURATED
5.35g
POLYUNSATURATED
2.82g
Omega 6:3 ratio 33.1:1
Above the ideal 4:1 (33.1:1).
An oven or air fryer usually keeps the coating crisp better than a microwave. Microwaving is faster, but it often softens the breading.
The coating can color quickly over high heat while a thicker piece of chicken takes longer to cook through. Using moderate heat and even piece thickness helps it cook more evenly.
Because it provides a solid amount of protein, it can fit well after training. Before exercise, the breading and fat may feel heavy for some people, especially close to the session.
Adding a large salad, roasted vegetables, or a yogurt-based side can round out the meal. This helps increase volume and makes the plate feel less centered on fried texture alone.
Yes, once cooked and cooled properly, it can be frozen. The coating may lose some crispness after thawing, so reheating in the oven usually works best.
Cooked chicken should generally be eaten within a short refrigerated window for food safety. Store it in a sealed container and reheat thoroughly before eating.
The main difference is that the breading adds extra carbohydrates and usually more fat than plain grilled chicken. Grilled chicken is typically simpler, while breaded chicken is chosen more for crunch and richer flavor.
It can be, but it’s better as an occasional choice rather than a staple because it is a processed, breaded meat product. Serving it with vegetables or yogurt can make the meal more balanced.
This product contains both gluten and eggs, which are declared allergens. For someone with an allergy, even a small amount or cross-contact can be a problem.
No. It still offers protein, but the breading changes the overall profile by adding carbohydrates and fat, so it should not be treated the same as plain chicken breast or grilled chicken.
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Nutrition data compiled from USDA FoodData Central and scientific sources.