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Crispy fried long thin chicken strip
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
260
KCAL / 100G
Carbs
13g
· 20%
Protein
18g
· 28%
Fat
15g
· 52%
Fiber
0.7g
Vitamins
B3
5.8mg · 36% DV
B6
0.38mg · 22% DV
Biotin
6µg · 20% DV
B5
0.8mg · 16% DV
Minerals
Selenium
13µg · 24% DV
Phosphorus
160mg · 23% DV
Sodium
480mg · 21% 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
3.2g
MONOUNSATURATED
5.4g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 20:1
Above the ideal 4:1 (20:1).
This usually happens when it is overcooked or fried at the wrong temperature. Hot oil and short cooking time help keep the coating crisp while the inside stays juicier.
Yes, reheating it in the oven or an air fryer usually preserves the coating better than a microwave. A microwave is convenient, but it often makes the breading softer.
It can fit after training because it provides protein, but the breaded fried format makes it less light than plain chicken. Pairing it with vegetables or yogurt can make the meal more balanced.
Yogurt-based, mustard, or tomato-based sauces are usually lighter pairings. Creamy or mayo-heavy sauces can raise the overall fat and energy of the meal further.
The main difference is that this is a processed, breaded, fried product rather than plain poultry. Plain chicken breast is usually a simpler option with fewer added ingredients, depending on preparation.
It should not be left at room temperature for long. Store leftovers chilled in a sealed container and reheat thoroughly before eating.
Yes, if the product has been handled safely, it can be frozen. However, thawing and refreezing is not recommended because it can reduce quality and food safety.
If the oil is not hot enough, the coating can soak up more fat before it crisps. Crowding the pan and using a thick breading can also make oil absorption worse.
Anyone with egg or gluten allergy or intolerance should be cautious because those allergens are present. People trying to limit processed foods may also prefer to eat it occasionally rather than as a staple.
A side salad, roasted vegetables, yogurt dip, or a whole-grain side can round it out well. That helps the meal feel less centered on a single fried item.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.