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High-protein breaded fried chicken
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
260
KCAL / 100G
Carbs
8.3g
· 13%
Protein
23.8g
· 37%
Fat
14.5g
· 50%
Fiber
0.5g
Vitamins
B3
6.9mg · 43% DV
B6
0.31mg · 18% DV
B5
0.83mg · 17% DV
Biotin
4.2µg · 14% DV
Minerals
Selenium
25.5µg · 46% DV
Phosphorus
205mg · 29% DV
Sodium
510mg · 22% 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
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.6g
MONOUNSATURATED
6.2g
POLYUNSATURATED
3.2g
Omega 6:3 ratio 36.3:1
Above the ideal 4:1 (36.3:1).
Yes. Reheating in the oven or an air fryer usually keeps the coating crisper than a microwave, which tends to soften it.
Steam gets trapped after frying, and the breading absorbs that moisture. Letting it rest on a wire rack instead of a closed container helps preserve crispness.
It still provides substantial protein because the chicken itself is the main ingredient. The difference is that breading and frying add extra carbs and fat compared with plain roasted or boiled chicken.
Not always right before training, because fried foods can feel heavy and slow to digest for some people. A lighter meal is often more comfortable if you are eating close to exercise.
Yes, it can fit post-workout because it supplies protein. Pairing it with easier-to-digest carbs or vegetables can make the meal feel more balanced.
Salad, roasted vegetables, yogurt-based sides, or a simple grain can round it out. Heavy sauces and fries make the meal richer and more energy-dense.
Yes, cooked pieces can be frozen. For the best texture, reheat from thawed in the oven or air fryer rather than the microwave.
Cooked chicken should generally be refrigerated promptly and eaten within a short time. Avoid leaving it at room temperature for long periods, especially if you plan to reheat it later.
People with gluten or egg allergy should avoid it because those allergens are typically in the breading. Since it is a processed fried product, those watching overall fat, salt, or highly processed food intake may also want to limit portions.
Drumsticks can brown on the outside before the thick meat near the bone is done. Moderate heat and finishing in the oven, if needed, help cook the center safely without burning the coating.
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.