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Crispy, breaded fried chicken piece
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
245
KCAL / 100G
Carbs
10g
· 17%
Protein
18g
· 30%
Fat
14g
· 53%
Fiber
0.8g
Vitamins
B3
5.2mg · 33% DV
B6
0.35mg · 21% DV
Biotin
6µg · 20% DV
B5
0.9mg · 18% DV
Minerals
Selenium
13µg · 24% DV
Phosphorus
170mg · 24% DV
Sodium
480mg · 21% 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
3.2g
MONOUNSATURATED
5.1g
POLYUNSATURATED
3.3g
Omega 6:3 ratio 23.3:1
Above the ideal 4:1 (23.3:1).
Yes, reheating in an oven or air fryer usually keeps the coating crisper than a microwave. Microwaving tends to soften the breading.
Yes, if cooled promptly and stored in airtight packaging, they can be frozen. For better texture after thawing, reheat in the oven or air fryer.
Steam and trapped moisture soften the breading fast. Letting it rest briefly on a rack instead of sealing it while hot helps preserve crispness.
Yogurt-based, mustard, or tomato-based sauces are often more balanced choices. Very creamy or sugary sauces can raise the overall energy of the meal quickly.
Before training, the fried coating may feel heavy for some people. After training, it can fit more easily as part of a meal with vegetables and a suitable carbohydrate source.
Plain chicken breast is usually less processed and easier to portion predictably. Fried chicken pieces add breading and frying, which changes both texture and how filling the meal feels.
It can be eaten occasionally, but it is better not to rely on it as a daily main protein source. Processed fried products are generally less balanced than simpler home-cooked chicken options.
This product contains both gluten and eggs. Anyone with an allergy or strong sensitivity should also consider cross-contact risk when buying or eating it.
Yes, adding salad can make the plate feel more balanced and satisfying. It also helps turn a fried item into a more complete meal rather than eating it on its own.
No. Being chicken does not automatically make it light, because breading and frying change the food substantially compared with plain 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.