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Breaded and fried; provides protein, while the coating and frying oil add calories and can contribute substantial sodium.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Crispy breaded fried chicken pieces has 502 calories. It contains 35.9 g of carbs, 30 g of protein, 28 g of fat and 1.4 g of fiber. Its 5.5 mg of B3 covers 34% of the Daily Value. Its glycemic index is 55 (low), so it raises blood sugar slowly.
Selected: 100 g
502
KCAL / 100G
Carbs
35.9g
· 13% DV
Protein
30g
· 60% DV
Fat
28g
· 36% DV
Fiber
1.4g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 28% · Protein 23% · Fat 49%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 502 kcal | |
| Total fat | 28 g | 36% |
| Saturated fat | 4.1 g | 21% |
| Trans fat | 0.15 g | |
| Sodium | 650 mg | 28% |
| Total carbohydrate | 35.9 g | 13% |
| Fiber | 1.4 g | 5% |
| Protein | 30 g | 60% |
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 serving (medium) | 150 g | 753 kcal |
| 1 ounce (medium) | 28.4 g | 142 kcal |
| 1 piece (small) | 30 g | 151 kcal |
| 1 piece (medium) | 45 g | 226 kcal |
| 1 piece (large) | 65 g | 326 kcal |
| 3 piece (medium) | 90 g | 452 kcal |
| 100 g | 100 g | 502 kcal |
| 1 cup (chopped) | 140 g | 703 kcal |
| 1 serving (large) | 220 g | 1104 kcal |
Calculated from 502 calories per 100 g.
To make crispy breaded fried chicken pieces, coat evenly cut chicken in flour, beaten egg, then breadcrumbs, pressing the crumbs on gently. Fry in hot oil until golden and cooked through, working in batches so the pieces do not crowd the pan.
Breading usually falls off crispy breaded fried chicken pieces when the chicken is wet or the coating layers do not adhere. Pat the chicken dry, use flour before egg and crumbs, press the crumbs on, and let the coated pieces rest briefly before cooking.
Yes, crispy breaded fried chicken pieces can be cooked in an air fryer. Arrange them in a single layer, lightly spray with oil, and turn them once during cooking so the coating browns evenly and the chicken cooks through.
Keep crispy breaded fried chicken pieces crunchy by placing them on a wire rack rather than stacking them or leaving them on paper towels. A rack lets steam escape; cover them only loosely if you need to keep them warm briefly.
Reheat crispy breaded fried chicken pieces in an oven or air fryer, not the microwave, which tends to soften the coating. Spread them out in one layer and heat until the centers are hot and the outside feels crisp again.
Yes, cooked crispy breaded fried chicken pieces can be frozen. Cool them first, freeze in a single layer so they do not stick together, then transfer to a sealed freezer container. Thaw in the refrigerator and reheat thoroughly before serving.
Crispy breaded fried chicken pieces go well with barbecue sauce, honey mustard, ranch, or a spicy dipping sauce. A tangy sauce can balance the rich fried coating, while a creamy sauce makes the meal more filling.
Cooked crispy breaded fried chicken pieces keep for 3–4 days in the refrigerator when stored in a covered container. Refrigerate them promptly rather than leaving them out, and reheat until hot throughout before eating.
The safest way to check crispy breaded fried chicken pieces is to measure the thickest piece with a food thermometer; chicken should reach 165°F (74°C) internally. A browned crust alone does not confirm that the center is fully cooked.
Serve crispy breaded fried chicken pieces with coleslaw, a green salad, roasted vegetables, or corn instead of fries. These sides add freshness and variety alongside the crunchy, savory coating.
Vitamins
B3
5.5mg · 34% DV
B6
0.25mg · 15% DV
B12
0.35µg · 15% DV
B5
0.6mg · 12% DV
Minerals
Selenium
18µg · 33% DV
Sodium
650mg · 28% DV
Phosphorus
190mg · 27% DV
Zinc
1.3mg · 12% DV
Potassium ⭐
240mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 502 calories in 100 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 breaded fried chicken pieces are made by coating small pieces of chicken in crumbs and frying them. They are a familiar fast-food-style preparation rather than a dish tied to one particular region. The coating turns crisp while the chicken stays tender; seasoning and thickness vary from one recipe or restaurant to another.
They are commonly served as a snack or main, with dipping sauces and sides such as fries, coleslaw or salad. A 100 g serving provides 30 g of protein, while the breading and frying oil add energy and may bring substantial sodium. For a lighter meal, pair them with vegetables and use a modest amount of sauce.
Low
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
4.1g
MONOUNSATURATED
7.1g
POLYUNSATURATED
3.6g
Omega 6:3 ratio 25:1
Above the ideal 4:1 (25:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.