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High-protein, fried, boneless chicken
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
296
KCAL / 100G
Carbs
8.7g
· 12%
Protein
23.5g
· 33%
Fat
17.8g
· 55%
Fiber
0.4g
Vitamins
B3
8.7mg · 54% DV
B6
0.42mg · 25% DV
B5
1.1mg · 22% DV
Biotin
6µg · 20% DV
Minerals
Selenium
22µg · 40% DV
Phosphorus
210mg · 30% DV
Sodium
540mg · 23% DV
Zinc
1mg · 9% 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
4.1g
MONOUNSATURATED
7.1g
POLYUNSATURATED
3.5g
Omega 6:3 ratio 64:1
Above the ideal 4:1 (64:1).
Yes. Reheating them briefly in an oven or air fryer usually keeps the coating crisper than a microwave, which can make the outside soft and the meat seem drier.
Let them cool, then store them in a sealed container in the fridge. Keeping moisture and air exposure low helps preserve texture and freshness.
Yes, they freeze reasonably well. For better texture, freeze them in portions and reheat from thawed in the oven or air fryer rather than the microwave.
Steam trapped during resting or storage softens the breading. Resting the pieces on a rack and reheating with dry heat helps bring back crispness.
They can fit after training because they provide protein. If you want a lighter recovery meal, pair them with rice, vegetables, or yogurt-based sides instead of heavy sauces.
That depends on the person, but fried foods can feel heavier late in the evening. A smaller portion and simpler sides may be easier to digest than a large meal with rich dips.
Vegetables, salad, yogurt-based dips, or a simple grain side can make the meal feel more balanced. Sugary drinks and creamy sauces can quickly make it much heavier overall.
The main difference is the breading and frying method. Fried chicken pieces are usually crispier and richer, while grilled chicken is typically a plainer, lighter everyday option.
People with gluten or egg allergy should be cautious because breading commonly contains both, and cross-contact can also be an issue. Those limiting highly processed or fried foods may also want to keep them occasional rather than routine.
No. Even though they provide protein, the breading and frying add carbohydrates and fat, so they are not the same as plain chicken breast.
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Nutrition data compiled from USDA FoodData Central and scientific sources.