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High-protein fried chicken
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
289
KCAL / 100G
Carbs
8.2g
· 11%
Protein
27.5g
· 38%
Fat
16.1g
· 51%
Fiber
0.3g
Vitamins
B3
10.8mg · 68% DV
B6
0.52mg · 31% DV
B5
1.28mg · 26% DV
Biotin
6µg · 20% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
220mg · 31% DV
Sodium
520mg · 23% 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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
3.6g
MONOUNSATURATED
6.1g
POLYUNSATURATED
3.5g
Omega 6:3 ratio 45.7:1
Above the ideal 4:1 (45.7:1).
Yes, and the oven or air fryer usually works best. Reheat briefly at a relatively high temperature to help the coating stay crisp; overheating can dry the meat out.
Cooked fried chicken generally keeps for 3 to 4 days in the refrigerator. Let it cool first and store it in a sealed container for better quality and food safety.
Yes, it freezes well. Wrap portions tightly and reheat from thawed in the oven or air fryer to reduce sogginess.
Steam is the main reason. If hot chicken is covered too soon, trapped moisture softens the crust, so cooling it on a rack helps preserve crispness.
It can help with recovery because it provides plenty of protein. Still, the breading and frying make it heavier than simpler options, so pairing it with lighter sides may work better.
Salad, roasted vegetables, slaw, or a yogurt-based dip are practical pairings. They add freshness and can make the meal feel less heavy.
Not automatically, but grilled chicken is usually the simpler choice because it has no fried coating. Fried chicken is more of a flavor-first option, while grilled chicken is often better for everyday use.
Yes, but some people find fried foods sit heavier late in the evening. A smaller portion and lighter sides may be more comfortable before bed.
No, frying does not remove the protein. Chicken remains a strong protein source after cooking, though frying changes the fat content and adds a coating.
People with gluten or egg allergies should be cautious because the breading commonly contains both. Those trying to limit highly processed or fried foods may also want to keep it as an occasional choice.
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.