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Crispy fried chicken drumstick, high in protein and fat, popular fast food.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
245
KCAL / 100G
Carbs
8.2g
· 13%
Protein
18.5g
· 30%
Fat
15.2g
· 57%
Fiber
0.4g
Vitamins
B3
4.1mg · 26% DV
B5
0.8mg · 16% DV
Biotin
4.5µg · 15% DV
B12
0.36µg · 15% DV
Minerals
Sodium
570mg · 25% DV
Selenium
13µg · 24% DV
Phosphorus
160mg · 23% DV
Zinc
2mg · 18% 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
4.2g
MONOUNSATURATED
5.8g
POLYUNSATURATED
3.1g
Omega 6:3 ratio 13.3:1
Above the ideal 4:1 (13.3:1).
Yes, it reheats better in an oven or air fryer than in a microwave. A microwave warms the meat, but the coating usually turns softer.
Cooked chicken should be refrigerated promptly and kept in a sealed container for only a short time. If it has sat at room temperature too long, it is safer to discard it.
Yes, but the coating may lose some of its original crispness after thawing. Reheating in the oven or air fryer usually gives the best texture.
Before training, the fried and fatty texture may feel heavy for some people. Afterward, it can contribute protein, but less processed options are often easier for recovery meals.
Pairing it with salad, vegetables, or a lighter side can make the meal feel less heavy. Fries and sugary drinks push the meal toward a more energy-dense fast-food combo.
The main difference is the breading and frying, which change both texture and overall processing level. Grilled chicken is usually the simpler, less processed option.
Fried fast-food chicken often tastes saltier because of the coating and seasoning. That can leave you wanting more water afterward.
Not really. It provides protein, but it is also a fried, ultra-processed food with breading and added fat, so it is more than “just protein.”
People with gluten or egg allergies should avoid it because those allergens are present. It may also be a food to limit for anyone trying to rely less on ultra-processed meals.
Having it occasionally is different from making it a daily staple. Because it is ultra-processed, it is better treated as an occasional choice rather than your main everyday protein source.
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.