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Crispy coating, spiced, high protein, high fat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
260
KCAL / 100G
Carbs
13g
· 20%
Protein
18.5g
· 28%
Fat
15g
· 52%
Fiber
0.8g
Vitamins
B3
5.8mg · 36% DV
B6
0.35mg · 21% DV
B5
0.8mg · 16% DV
Biotin
4µg · 13% DV
Minerals
Sodium
680mg · 30% DV
Phosphorus
180mg · 26% DV
Selenium
13µg · 24% 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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.5g
MONOUNSATURATED
5.2g
POLYUNSATURATED
3.1g
Omega 6:3 ratio 20:1
Above the ideal 4:1 (20:1).
Yes, it reheats better in an oven or air fryer than in a microwave. The coating may still lose some crunch because breaded fried foods absorb moisture during storage.
Cooked fried chicken is usually best eaten within 3 to 4 days if refrigerated promptly. Store it in a sealed container and do not leave it at room temperature for long.
Yes, it can be frozen for later use. The texture of the crust may soften after thawing, but reheating in the oven or air fryer helps restore it.
It can fit after training because it provides protein, but the fried coating and fat can make it heavier than leaner options. Pairing it with vegetables or a simple carb source usually makes the meal more balanced.
For some people, fried and breaded foods feel heavier late in the evening. A smaller portion and lighter sides may be easier to tolerate before bed.
Fresh salad, coleslaw, pickles, or roasted vegetables are common pairings. They add contrast and can make the meal feel less greasy than serving it only with fries and creamy sauces.
The main difference is the breading and frying method, which make it crispier and richer in taste. Grilled chicken is usually simpler, lighter, and often easier to fit into everyday meals.
It is usually more than just chicken because it includes a flour-based coating, seasonings, and often egg in the preparation. That matters for people avoiding gluten or eggs.
Steam trapped in the coating is a common reason, especially if the chicken is stacked or sealed while still hot. Letting it rest on a rack and avoiding closed containers until it cools helps preserve the crust.
People with gluten or egg allergy should avoid it because those allergens are commonly present in the coating. Since it is a processed fried food, it is also better treated as an occasional choice rather than a daily staple.
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Nutrition data compiled from USDA FoodData Central and scientific sources.