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Breaded fried chicken patty with the bottom burger bun only; moderate protein, refined carbs, and fat.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Crispy chicken burger (bottom bun) (95 g) has 272 calories. That works out to 286 calories per 100 g. It contains 23.6 g of carbs, 12.7 g of protein, 13.9 g of fat and 1.4 g of fiber. Its 5.1 mg of B3 covers 32% of the Daily Value. Its glycemic index is 63 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 95 g
272
KCAL / 95G
Carbs
23.6g
· 9% DV
Protein
12.7g
· 25% DV
Fat
13.9g
· 18% 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 35% · Protein 19% · Fat 46%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 272 kcal | |
| Total fat | 13.9 g | 18% |
| Saturated fat | 2.95 g | 15% |
| Trans fat | 0.08 g | |
| Sodium | 532 mg | 23% |
| Total carbohydrate | 23.6 g | 9% |
| Fiber | 1.4 g | 5% |
| Protein | 12.7 g | 25% |
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) | 95 g | 272 kcal |
| ½ piece (half) | 48 g | 137 kcal |
| 1 piece (small) | 80 g | 229 kcal |
| 1 serving (medium) | 95 g | 272 kcal |
| 100 g | 100 g | 286 kcal |
| 1 piece (large) | 120 g | 343 kcal |
| 1 serving (large) | 120 g | 343 kcal |
| 1 piece (jumbo) | 140 g | 400 kcal |
Calculated from 286 calories per 100 g.
A crispy chicken burger (bottom bun) is a breaded, fried chicken patty served with the lower half of a burger bun, without the top half. The label describes that specific serving; toppings or sauces are not implied and may vary.
To make a crispy chicken burger (bottom bun), coat a chicken patty in seasoned flour, beaten egg, and breadcrumbs, then fry it until cooked through and crisp. Serve it on the bottom bun; toasting that bun briefly helps it hold up to the hot patty.
The coating on a crispy chicken burger (bottom bun) softens when steam from the hot patty gets trapped against the bread or inside packaging. Let the patty drain and rest briefly on a rack, then assemble just before serving rather than sealing it while hot.
Yes, you can make the chicken patty for a crispy chicken burger (bottom bun) in an air fryer. Arrange it in a single layer, lightly oil the coating if desired, and cook until the center is fully done; timing varies with patty thickness and the appliance.
A crispy chicken burger (bottom bun) pairs well with coleslaw, a green salad, roasted vegetables, or oven-baked potatoes. For a lighter plate, choose vegetables instead of another fried side, and serve any sauce separately so the bun and coating stay crisp longer.
A crispy chicken burger (bottom bun) uses a breaded, fried chicken patty, while a grilled chicken burger usually has an unbreaded patty cooked on a grill or griddle. The bottom-bun version also omits the top half of the bun; toppings depend on the recipe.
A crispy chicken burger (bottom bun) is not especially balanced on its own: it combines fried, breaded chicken with a refined-flour bun. Add vegetables or salad to round out the meal, and vary it with less-fried protein options rather than relying on it as an everyday choice.
Store leftover crispy chicken burger (bottom bun) components separately in covered containers in the refrigerator. Keeping the patty away from the bun helps prevent sogginess. Refrigerate promptly rather than leaving the assembled burger out, and check that leftovers still look and smell normal before reheating.
Yes, you can freeze a crispy chicken burger (bottom bun), but freeze the chicken patty and bun separately to protect their textures. Wrap them airtight, thaw in the refrigerator, and reheat the patty until it is hot all the way through before assembling.
For a crispier result, reheat the chicken patty from a crispy chicken burger (bottom bun) separately in an oven or air fryer, then place it on the bun. A microwave can heat the patty quickly but tends to soften its breading; avoid reheating the bun with it.
Vitamins
B3
5.13mg · 32% DV
B6
0.28mg · 16% DV
Biotin
4.75µg · 16% DV
B5
0.59mg · 12% DV
Minerals
Selenium
15µg · 27% DV
Sodium
532mg · 23% DV
Phosphorus
147mg · 21% DV
Manganese
0.23mg · 10% DV
Potassium ⭐
200mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 272 calories in 1 piece (medium) (95 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.
A crispy chicken burger with only the bottom bun pairs a breaded, fried chicken patty with the lower half of a burger bun; there is no top bun in this serving. It draws on the American-style fast-food burger tradition, now familiar in many countries.
The coating is crisp, the chicken tender, and the soft bun gives it a satisfying contrast. It works as a quick lunch or casual meal, whether picked up from a fast-food counter or made at home. The patty provides a moderate amount of protein, while the breading and bun contribute refined carbohydrates and frying adds fat. For a lighter plate, serve it with salad or vegetables rather than fries; the open-faced format also makes the portion feel less bread-heavy.
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
2.95g
MONOUNSATURATED
5.13g
POLYUNSATURATED
3.33g
Omega 6:3 ratio 60.8:1
Above the ideal 4:1 (60.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.