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Crispy fried chicken patty, burger bun, often served with mayonnaise, lettuce, and pickles.
CALORIES
GI
POTASSIUM
FIBER
1 piece (medium) of Fried chicken burger (180 g) has 477 calories. That works out to 265 calories per 100 g. It contains 46.8 g of carbs, 24.3 g of protein, 20.7 g of fat and 3.1 g of fiber. Its 5.8 mg of B3 covers 36% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
265
KCAL / 100G
Carbs
26g
· 9% DV
Protein
13.5g
· 27% DV
Fat
11.5g
· 15% DV
Fiber
1.7g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 40% · Protein 21% · Fat 39%
Vitamins
B3
3.2mg · 20% DV
B6
0.19mg · 11% DV
Biotin
3.2µg · 11% DV
B2
0.13mg · 10% DV
Minerals
Selenium
11µg · 20% DV
Sodium
430mg · 19% DV
Phosphorus
110mg · 16% DV
Zinc
1mg · 9% DV
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 265 calories in 100 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.
NOVA 4
Ultra-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
2.5g
MONOUNSATURATED
4.2g
POLYUNSATURATED
2.3g
Omega 6:3 ratio 15.7:1
Above the ideal 4:1 (15.7:1).
Bake or air-fry the chicken instead of deep-frying it to reduce oil absorption. Using a whole-grain bun, plenty of salad vegetables and a yogurt-based sauce can make the meal more balanced.
Steam softens the coating when hot chicken is kept in a closed container or sits under sauce for too long. Let the chicken rest briefly on a wire rack and add sauce just before serving.
Yes, if it has been refrigerated promptly, it can be reheated until piping hot in an oven or air fryer. A microwave is safe but usually makes the coating soft, and burgers left at room temperature for too long should be discarded.
Refrigerate a cooked burger within two hours of preparation. In an airtight container, it is generally best eaten within 3 to 4 days.
Yes, cooked chicken can be frozen, but freezing the bun, lettuce and sauces separately gives a better texture. Thaw it in the refrigerator and do not refreeze food that has fully thawed.
Choose a side salad, raw vegetables, ayran, or an unsweetened drink instead of fries and sugary soda. Vegetables add volume and a wider range of nutrients to the meal.
A fried, saucy burger can feel heavy immediately before exercise because it is relatively high in fat. It can occasionally fit as a post-workout meal, ideally with vegetables and adequate fluids.
No; weight change depends more on overall eating patterns and portion sizes than the clock alone. However, a large, fatty burger close to bedtime may worsen indigestion or reflux in some people.
No. Depending on the product, it may be a whole fillet, formed chicken meat, or a blend of different chicken cuts. Check the ingredients list for the type and proportion of meat as well as added coating and ingredients.
They are not suitable for people with gluten or egg allergy, and restaurant cross-contact can also matter. People with frequent reflux, digestive sensitivity, high blood pressure, or cardiovascular risk may benefit from limiting fried, ultra-processed foods.
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Nutrition data compiled from USDA FoodData Central and scientific sources.