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Breaded deep-fried chicken pieces; high in protein, sodium, and fat.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
289
KCAL / 100G
Carbs
8.5g
· 12%
Protein
21.3g
· 30%
Fat
18.1g
· 58%
Fiber
0.6g
Vitamins
B3
7.8mg · 49% DV
Biotin
8µg · 27% DV
B5
1.05mg · 21% DV
B6
0.34mg · 20% DV
Minerals
Selenium
22µg · 40% DV
Sodium
760mg · 33% DV
Phosphorus
190mg · 27% DV
Zinc
2mg · 18% 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
4.5g
MONOUNSATURATED
7.2g
POLYUNSATURATED
4g
Omega 6:3 ratio 48.6:1
Above the ideal 4:1 (48.6:1).
Yes, reheating in the oven or an air fryer usually preserves the coating better. A microwave tends to soften the crust.
Cooked chicken should generally be eaten within 3 to 4 days if refrigerated promptly in a sealed container. Leaving it at room temperature for too long increases food safety risk.
Yes, but the coating may lose some of its original texture after thawing. Freezing in portions and wrapping well helps protect quality.
Adding salad, vegetables, or a yogurt-based dip can make the meal feel less heavy. Pairing it with fries and sugary drinks usually makes the overall meal more energy-dense.
Because it is fried and relatively high in fat, it may feel heavy before training for some people. Many people tolerate lighter meals better close to exercise.
Steam gets trapped in the container and softens the breading. Letting it cool slightly before sealing and reheating with dry heat can help.
The biggest differences are the breading and the frying method. Compared with grilled chicken, fried pieces usually come with more added fat and refined carbohydrates from the coating.
No. It does provide protein, but because it is breaded and fried, it also contains a notable amount of fat and some carbohydrates.
People avoiding gluten should be cautious because the coating commonly contains it. Fatty fried foods may also worsen symptoms for some people with reflux, indigestion, or gallbladder issues.
Not always; pink color can sometimes come from bone marrow, marinades, or cooking conditions. Still, the inside must be fully cooked for safety, and doubtful pieces should not be eaten.
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Nutrition data compiled from USDA FoodData Central and scientific sources.