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High protein, fried with crispy breading, high in sodium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
296
KCAL / 100G
Carbs
15.6g
· 22%
Protein
19.8g
· 28%
Fat
16.2g
· 50%
Fiber
1.1g
Vitamins
B3
6.8mg · 43% DV
B6
0.34mg · 20% DV
Biotin
6µg · 20% DV
B5
0.9mg · 18% DV
Minerals
Selenium
19µg · 35% DV
Sodium
780mg · 34% DV
Phosphorus
185mg · 26% DV
Zinc
1mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
3.5g
MONOUNSATURATED
6.1g
POLYUNSATURATED
3.8g
Omega 6:3 ratio 68:1
Above the ideal 4:1 (68:1).
Yes. Reheating it in an oven or air fryer usually keeps the coating crisp better than a microwave, which tends to soften the crust.
Cooked chicken should be refrigerated promptly and kept in a sealed container for only a short time. If it has sat out at room temperature for too long, it is safer not to eat it.
Yes, if it is wrapped well and frozen promptly. The texture of the coating may be less crispy after thawing and reheating.
Because it is fried and coated, some people find it heavy before training. It is often more comfortable after a workout, especially with lighter side dishes.
Pairing it with vegetables, salad, yogurt-based sides, or a wholegrain option can make the meal feel more balanced. That helps add volume and variety beyond a fried main item.
Often yes, because ultra-processed foods are generally less ideal as everyday staples than simpler homemade versions. At home, you have more control over the coating, oil, and seasoning.
No. Being boneless mainly affects convenience, not overall nutritional quality, which depends more on the breading, frying, and the fact that it is ultra-processed.
Ultra-processed foods can be convenient and tasty, but they are usually better kept as occasional foods rather than daily protein staples. A routine built around less processed protein sources is generally a better long-term habit.
Anyone with gluten, egg, or soy allergy should avoid it. Fried foods may also aggravate reflux or stomach discomfort in some people.
Serve it soon after reheating rather than leaving it covered, where steam softens the crust. Keeping sauces on the side instead of pouring them over the chicken also helps preserve crispness.
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Nutrition data compiled from USDA FoodData Central and scientific sources.