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Breaded, fried chicken strips
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Crispy chicken strips (120 g) has 342 calories. That works out to 285 calories per 100 g. It contains 23.6 g of carbs, 12 g of protein, 22.2 g of fat and 0.6 g of fiber. Its 8.2 mg of B3 covers 51% of the Daily Value. Its glycemic index is 52 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 120 g
342
KCAL / 120G
Carbs
23.6g
· 9% DV
Protein
12g
· 24% DV
Fat
22.2g
· 28% DV
Fiber
0.6g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 28% · Protein 14% · Fat 58%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 342 kcal | |
| Total fat | 22.2 g | 28% |
| Saturated fat | 4.32 g | 22% |
| Trans fat | 0.1 g | |
| Sodium | 744 mg | 32% |
| Total carbohydrate | 23.6 g | 9% |
| Fiber | 0.6 g | 2% |
| Protein | 12 g | 24% |
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) | 120 g | 342 kcal |
| 1 piece (mini) | 25 g | 71 kcal |
| 1 piece (medium) | 40 g | 114 kcal |
| 3 piece (small) | 75 g | 214 kcal |
| 100 g | 100 g | 285 kcal |
| 5 piece (medium) | 125 g | 356 kcal |
| 1 cup (chopped) | 140 g | 399 kcal |
| 7 piece (large) | 175 g | 499 kcal |
| 10 piece (jumbo) | 250 g | 713 kcal |
Calculated from 285 calories per 100 g.
Crispy chicken strips are made by coating chicken pieces in flour, beaten egg, and breadcrumbs, then frying until golden and cooked through. Cut the chicken into even strips and press the coating on firmly so it adheres during cooking.
Yes, crispy chicken strips cook well in an air fryer. Arrange them in a single layer, lightly spray the coating with oil, and turn them once so they brown evenly. Check that the thickest piece is cooked through before serving.
Bake crispy chicken strips on a lightly oiled or parchment-lined tray, leaving space between each piece. A hot, preheated oven helps brown the coating; turning the strips partway through helps both sides crisp, though they may be less crunchy than fried strips.
Crispy chicken strips pair well with honey mustard, barbecue sauce, ranch, or sweet chili sauce. For a sharper contrast, try a spicy dip; for a milder option, serve them with a yogurt-based sauce.
Not always: crispy chicken strips are chicken cut into strips and coated, while chicken tenders can refer either to strip-shaped chicken or to the tenderloin muscle. On restaurant menus the names often overlap, so the cut and coating can vary.
To keep the coating on crispy chicken strips, pat the chicken dry and press each coating layer firmly onto it. Let the coated pieces rest briefly before cooking, and avoid moving or turning them repeatedly while the crust is setting.
Crispy chicken strips are fully cooked when the thickest part reaches 165°F (74°C) on a food thermometer. Check a thick piece rather than judging by the golden coating alone, since breading can brown before the chicken inside is done.
Reheat crispy chicken strips in an oven or air fryer rather than a microwave to help restore their crisp coating. Place them in a single layer and heat until the centers are hot; microwaving tends to soften the breading.
Cooked crispy chicken strips keep for 3–4 days in a covered container in the refrigerator. Refrigerate them promptly after cooking, and reheat only the portion you plan to eat so the rest stays safely chilled.
Yes, you can freeze homemade crispy chicken strips after they have cooled. Freeze them in a single layer first, then transfer them to a sealed freezer container; reheat from frozen in an oven or air fryer for a crisper coating.
Vitamins
B3
8.16mg · 51% DV
B6
0.41mg · 24% DV
Biotin
7.2µg · 24% DV
B5
0.98mg · 20% DV
Minerals
Selenium
22µg · 40% DV
Sodium
744mg · 32% DV
Phosphorus
222mg · 32% DV
Manganese
0.26mg · 11% DV
Potassium ⭐
306mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 342 calories in 1 serving (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 chicken strips are made from narrow pieces of chicken coated in seasoned breading and fried until golden. They are a familiar restaurant and takeaway option, and are also easy to make at home with chicken breast or thigh.
The rough, crunchy coating contrasts with tender meat inside. Serve them hot with a dipping sauce, or alongside chips and a salad; in the US they are often offered as a casual meal, while elsewhere they also work well as a snack or sandwich filling. Chicken provides protein, but the breading and frying add fat and carbohydrates, making these more substantial than plain chicken. For a lighter plate, bake them and pair with vegetables.
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.
Low
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
7.32g
POLYUNSATURATED
4.2g
Omega 6:3 ratio 64:1
Above the ideal 4:1 (64:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.