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High-protein breaded fried chicken
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
289
KCAL / 100G
Carbs
14.7g
· 21%
Protein
21.4g
· 30%
Fat
15.2g
· 49%
Fiber
0.8g
Vitamins
B3
7.8mg · 49% DV
B6
0.39mg · 23% DV
B5
1.02mg · 20% DV
Biotin
6µg · 20% DV
Minerals
Selenium
22.4µg · 41% DV
Sodium
780mg · 34% DV
Phosphorus
196mg · 28% 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
3.6g
MONOUNSATURATED
5.8g
POLYUNSATURATED
3.2g
Omega 6:3 ratio 48.3:1
Above the ideal 4:1 (48.3:1).
Yes. An oven or air fryer usually restores the crust better than a microwave; heat it until the centre is thoroughly hot.
Steam trapped around the coating softens the crust, especially while the chicken sits in a closed box. Keeping sauces separate and letting it vent briefly can help preserve crispness.
Refrigerate leftovers within two hours where possible and eat them within 3 to 4 days. Chicken left at room temperature for a prolonged period should not be saved.
Yes, if it has been cooled and refrigerated safely, it can be frozen in an airtight container. Once thawed, reheat and eat it rather than freezing it again.
Choose a salad, vegetable-based side, yoghurt-based accompaniment, or water instead of fries and sugary drinks to add volume and fibre. Using less dipping sauce can also reduce the meal's overall fat and salt load.
Crispy chicken is coated and fried, so it generally brings more fat, refined carbohydrate, and salt than grilled chicken. Grilled chicken is usually a less processed, simpler option.
Its protein can contribute to a post-workout meal, but the fried coating may feel slow to digest for some people. Pairing it with vegetables, fluids, and an appropriate carbohydrate source makes the meal more balanced.
It can be eaten occasionally at night, but fried and heavily seasoned foods can worsen indigestion or reflux in some people. A smaller serving and fewer rich sauces may be more comfortable close to bedtime.
Yes. Its crispy coating is typically made with wheat-based flour, so it is not suitable for people with coeliac disease or medically diagnosed gluten-related disorders.
No. Although chicken provides protein, this is an ultra-processed fried product, and its coating, oil, and added salt matter too. It is best treated as an occasional part of an otherwise balanced eating pattern.
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Nutrition data compiled from USDA FoodData Central and scientific sources.