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Fried chicken drumstick, crispy coating, high protein, 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
0.6g
Vitamins
B3
4.8mg · 30% DV
B5
1.1mg · 22% DV
Biotin
6µg · 20% DV
B6
0.32mg · 19% DV
Minerals
Sodium
670mg · 29% DV
Selenium
14µg · 25% DV
Phosphorus
170mg · 24% 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
3.8g
MONOUNSATURATED
5.4g
POLYUNSATURATED
3.2g
Omega 6:3 ratio 26.3:1
Above the ideal 4:1 (26.3:1).
Yes, but an oven or air fryer works much better than a microwave. Microwaving tends to soften the coating, while dry heat helps bring back some crispness.
Cooked fried chicken is generally best eaten within 3 to 4 days if refrigerated promptly. If it sat out at room temperature for too long, it is safer to discard it.
Yes, you can freeze it, though the coating usually loses some of its original texture after thawing. Reheating in the oven helps more than reheating in the microwave.
Not usually ideal right before training because fried foods can feel heavy and digest more slowly for some people. A lighter, lower-fat meal is often more comfortable before exercise.
It can contribute protein after training, but it is still a fried, ultra-processed option. For a regular recovery meal, less processed protein sources are usually a better fit.
Pairing it with salad, vegetables, or a lighter side can make the meal feel less heavy. Adding fries and sugary drinks usually makes it more energy-dense and less balanced overall.
The main differences are the breading and frying method, which change the texture and flavor and usually make it richer. Grilled chicken is typically a less processed alternative.
Fast-food fried chicken often has a savory, salty seasoning profile and a seasoned coating. That can increase thirst, especially when eaten with other salty sides.
People with gluten or egg allergies should avoid them because those allergens are present. Those trying to limit ultra-processed or fried foods may also want to keep them occasional rather than routine.
A common myth is that any chicken choice is automatically light or healthy. Once chicken is breaded and fried, it becomes a heavier, more processed food than plain roasted or grilled chicken.
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.