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Protein and energy source, fried chicken and potatoes
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
210
KCAL / 100G
Carbs
17g
· 33%
Protein
11.5g
· 22%
Fat
10.5g
· 45%
Fiber
1.6g
Vitamins
B3
3.1mg · 19% DV
B5
0.7mg · 14% DV
B6
0.19mg · 11% DV
B2
0.13mg · 10% DV
Minerals
Phosphorus
110mg · 16% DV
Sodium
320mg · 14% DV
Selenium
7.2µg · 13% DV
Potassium ⭐
340mg · 10% 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.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.2g
MONOUNSATURATED
4.2g
POLYUNSATURATED
2.6g
Omega 6:3 ratio 15.7:1
Above the ideal 4:1 (15.7:1).
Yes. Reheating it in the oven or an air fryer usually keeps the coating and potatoes crisper than a microwave.
If cooled promptly and stored in a sealed container, it generally keeps for up to 3 days in the refrigerator. Leaving it at room temperature for long periods increases food safety risk.
Yes, but the potato texture may soften after thawing. For better results, freeze it in portions and reheat from chilled or thawed in the oven.
Frying does not remove the protein, but heat changes its structure and moisture loss affects texture. The bigger change is usually extra fat absorbed during cooking.
Because it is fried and relatively heavy, some people find it less comfortable before training. It is often easier to tolerate after exercise or as a main meal with lighter sides.
A large salad, plain yogurt-based dip, or steamed vegetables can balance the meal well. These sides add volume and freshness without making it even heavier.
The fried version is usually crispier and richer, but also feels greasier. Oven-baked chicken and potatoes are often easier to portion and control for added fat.
It can be, but a large fried meal late in the evening may feel heavy and may worsen reflux or indigestion in some people. A smaller portion and lighter sauces are usually a better choice.
It can be served occasionally, but it is better not to make it an everyday staple. Let it cool slightly before serving and avoid very salty or spicy coatings.
People with reflux, gallbladder issues, sensitive digestion, or those limiting fat and salt may need to be more cautious. Since it is a processed food, portion size and frequency matter.
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Nutrition data compiled from USDA FoodData Central and scientific sources.