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High-protein burger with fried chicken breast
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Fried chicken breast burger (190 g) has 504 calories. That works out to 265 calories per 100 g. It contains 39.5 g of carbs, 27 g of protein, 25.8 g of fat and 2.5 g of fiber. Its 10.3 mg of B3 covers 64% of the Daily Value. Its glycemic index is 63 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 190 g
504
KCAL / 190G
Carbs
39.5g
· 14% DV
Protein
27g
· 54% DV
Fat
25.8g
· 33% DV
Fiber
2.5g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 32% · Protein 22% · Fat 46%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 504 kcal | |
| Total fat | 25.8 g | 33% |
| Saturated fat | 5.32 g | 27% |
| Trans fat | 0.15 g | |
| Sodium | 988 mg | 43% |
| Total carbohydrate | 39.5 g | 14% |
| Fiber | 2.5 g | 9% |
| Protein | 27 g | 54% |
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) | 190 g | 504 kcal |
| ½ piece (half) | 95 g | 252 kcal |
| 100 g | 100 g | 265 kcal |
| 1 piece (small) | 150 g | 398 kcal |
| 1 serving (medium) | 190 g | 504 kcal |
| 1 piece (large) | 240 g | 636 kcal |
| 1 serving (large) | 240 g | 636 kcal |
| 1 piece (jumbo) | 300 g | 795 kcal |
Calculated from 265 calories per 100 g.
A fried chicken breast burger usually has a breaded chicken breast fillet in a bun, often with lettuce, pickles, and sauce. Toppings vary, so a restaurant version may also include cheese, tomato, or a spicy mayonnaise.
Let the coating adhere to the chicken before frying a fried chicken breast burger. Coat the breast in flour, dip it in egg, then press on the crumbs; avoid moving it around in the pan until the first side has set.
Yes, you can make a fried chicken breast burger in an air fryer. Lightly oil the breaded chicken and cook it in a single layer, turning it partway through so the coating browns evenly; cook until the center is fully done.
Mayonnaise, spicy mayo, and barbecue sauce are popular on a fried chicken breast burger. Pickles pair especially well with a creamy or spicy sauce, while a tangy slaw can add moisture and crunch without piling on extra sauce.
Not necessarily: a fried chicken breast burger usually contains a whole breaded breast fillet, while a chicken burger often uses a ground-chicken patty. Menus use the names differently, so check whether the filling is a fillet or a patty.
Toast the bun and let the chicken cool briefly before assembling a fried chicken breast burger. Keep juicy toppings and sauce away from the cut surfaces of the bun, or serve the sauce on the side if the burger will sit before eating.
Refrigerate fried chicken breast burger leftovers promptly and eat them within 3–4 days. Store the chicken separately from the bun and fresh toppings when possible, since the bread and vegetables soften faster than the cooked chicken.
Reheat the chicken for a fried chicken breast burger in an oven or air fryer to help the coating crisp back up. Remove lettuce, tomato, and cold sauce first, then add them again after warming; a microwave tends to soften the breading.
You can prepare the breaded chicken for a fried chicken breast burger ahead, but assemble the burger just before serving. Keep the bun, cooked chicken, sauce, and vegetables separate so steam and moisture do not soften the coating or bread.
A fried chicken breast burger is not automatically healthier than a beef burger. The breading, frying oil, bun, and sauces all affect the meal, so compare the actual preparation and toppings rather than assuming chicken makes it a lighter choice.
Vitamins
B3
10.26mg · 64% DV
B6
0.55mg · 32% DV
Biotin
9.5µg · 32% DV
B5
1.18mg · 24% DV
Minerals
Selenium
30µg · 55% DV
Phosphorus
314mg · 45% DV
Sodium
988mg · 43% DV
Manganese
0.46mg · 20% DV
Potassium ⭐
418mg · 12% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 504 calories in 1 piece (medium) (190 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 fried chicken breast burger puts a coated, fried piece of chicken breast in a burger bun, often with sauce and other toppings. The burger format has roots in American fast-food culture, while chicken burgers are now served widely, from casual restaurants to home kitchens. The breast meat is fairly lean, and its crisp outer coating contrasts with the soft bun.
It makes a familiar lunch or easy dinner, commonly served with fries or a side salad; in many places, diners add lettuce, tomato or a tangy sauce. The chicken gives it a useful amount of protein—14.2 g per 100 g—though the bun and fried coating also contribute to its overall energy. For a lighter meal, pair it with vegetables and go easy on rich sauces.
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.
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
5.32g
MONOUNSATURATED
9.69g
POLYUNSATURATED
6.65g
Omega 6:3 ratio 58.9:1
Above the ideal 4:1 (58.9:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.