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High-protein fried chicken breast with breaded coating
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
294
KCAL / 100G
Carbs
12.6g
· 17%
Protein
24.8g
· 34%
Fat
15.8g
· 49%
Fiber
0.7g
Vitamins
B3
9.8mg · 61% DV
B6
0.52mg · 31% DV
B5
1.12mg · 22% DV
Biotin
6µg · 20% DV
Minerals
Selenium
24.8µg · 45% DV
Phosphorus
228mg · 33% DV
Sodium
512mg · 22% 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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.5g
MONOUNSATURATED
6.1g
POLYUNSATURATED
3.2g
Omega 6:3 ratio 36.3:1
Above the ideal 4:1 (36.3:1).
Yes, reheating it in the oven or an air fryer usually keeps the coating crisper. A microwave is convenient, but it often softens the breading and can make the chicken feel rubbery.
Steam gets trapped around the coating and softens it. Letting it rest on a rack instead of a flat plate helps excess moisture escape.
Yogurt-based, mustard-based, or tomato-based sauces usually balance it well. Very rich creamy sauces can make an already fried food feel heavier.
It can work because it provides plenty of protein. Still, the breading and frying may make it feel heavier than a simpler grilled or baked chicken option for some people.
For many people it is fine in moderation, but fried processed foods can feel heavy late in the evening. If you are prone to reflux or indigestion, a lighter preparation may be more comfortable.
Often yes if it is made from a whole chicken breast rather than highly reformed meat. The final quality still depends on the meat content, thickness of the breading, and frying method.
Yes, cooked portions freeze well if wrapped properly. Reheating from thawed in the oven or air fryer usually gives a better texture than microwaving.
Chicken breast is naturally lean, so it dries out easily when overcooked. The coating may brown quickly while the inside keeps cooking, which can leave the meat dry.
Salad, roasted vegetables, or a yogurt-based side can make the plate feel less heavy. These add freshness and contrast to a food that is already fried and breaded.
People with gluten or egg allergy need to be especially careful because breading commonly contains both. Those who are sensitive to fried processed foods may also find it harder to digest.
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.