Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
All →Beverages
All →Milk & Dairy
All →🍗
High in protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
260
KCAL / 100G
Carbs
8.2g
· 12%
Protein
20.4g
· 31%
Fat
16.8g
· 57%
Fiber
0.4g
Vitamins
B3
6.1mg · 38% DV
B6
0.31mg · 18% DV
B5
0.78mg · 16% DV
Biotin
4.2µg · 14% DV
Minerals
Selenium
22.5µg · 41% DV
Phosphorus
185mg · 26% DV
Sodium
430mg · 19% DV
Zinc
2mg · 18% 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
4.25g
MONOUNSATURATED
7.15g
POLYUNSATURATED
3.85g
Omega 6:3 ratio 40.6:1
Above the ideal 4:1 (40.6:1).
Use an oven or air fryer rather than a microwave. Reheating on a rack helps hot air circulate and keeps the coating from turning soggy.
Cooked chicken is generally best eaten within 3 to 4 days when refrigerated promptly. If it sat at room temperature for too long, it is safer not to keep it.
Yes, they freeze well for later use. The coating may lose some crunch after thawing, so reheating in the oven usually gives the best texture.
The chicken still provides protein after frying, but the cooking method changes the overall food profile. Breading and absorbed oil make it heavier than baked or boiled chicken.
Before training, the higher fat content may feel heavy for some people. After training, it usually works better as part of a meal with a lighter carb source and vegetables.
Fresh salad, yogurt-based sides, or roasted vegetables can balance the richness. These pairings can make the meal feel less heavy and more satisfying.
The main difference is the cooking method and coating. Fried drumsticks are usually richer and crispier, while baked ones tend to feel lighter and less oily.
A slight pink color near the bone can happen even when chicken is fully cooked, especially in younger birds. Color alone is not a reliable safety sign; the meat should be hot through the center and the juices should not look bloody.
People avoiding gluten should be cautious because the coating commonly contains it. Those with reflux, gallbladder issues, or sensitive digestion may also find fried foods harder to tolerate.
No, weight gain depends more on overall intake and eating patterns than on the clock alone. Still, fried foods can feel heavy late at night and may disturb digestion in some people.
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Nutrition data compiled from USDA FoodData Central and scientific sources.