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High protein, fried
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
3 piece (medium) of Fried chicken strip (90 g) has 266 calories. That works out to 296 calories per 100 g. It contains 13.3 g of carbs, 18.4 g of protein, 14.6 g of fat and 0.5 g of fiber. Its 7 mg of B3 covers 44% of the Daily Value. Its glycemic index is 52 (low), so it raises blood sugar slowly.
Selected: 3 piece (medium) · 90 g
266
KCAL / 90G
Carbs
13.3g
· 5% DV
Protein
18.4g
· 37% DV
Fat
14.6g
· 19% DV
Fiber
0.5g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 21% · Protein 29% · Fat 50%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 266 kcal | |
| Total fat | 14.6 g | 19% |
| Saturated fat | 3.06 g | 15% |
| Trans fat | 0.07 g | |
| Sodium | 486 mg | 21% |
| Total carbohydrate | 13.3 g | 5% |
| Fiber | 0.5 g | 2% |
| Protein | 18.4 g | 37% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 3 piece (medium) | 90 g | 266 kcal |
| 1 piece (small) | 30 g | 89 kcal |
| 100 g | 100 g | 296 kcal |
| 1 serving (medium) | 120 g | 355 kcal |
| 5 piece (large) | 150 g | 444 kcal |
| 1 serving (large) | 180 g | 533 kcal |
| 6 piece (jumbo) | 180 g | 533 kcal |
| 7 piece (extra large) | 210 g | 622 kcal |
| 10 piece (double) | 300 g | 888 kcal |
Calculated from 296 calories per 100 g.
Fried chicken strips are usually made from boneless chicken breast, cut lengthwise into strips. Some recipes use thigh meat instead, which tends to be juicier; either way, the pieces are coated and fried.
Not always. Fried chicken strips can be cut from different parts of the breast, while chicken tenders traditionally use the small tenderloin muscle beneath the breast. Restaurants often use the names interchangeably, so the cut can vary.
For crispy fried chicken strips, pat the chicken dry, press the coating firmly onto each piece, and fry in hot oil without crowding the pan. Crowding lowers the oil temperature and can leave the coating greasy or soft.
The coating on fried chicken strips often falls off when the chicken is wet, excess flour is left on, or the pieces are moved too soon. Pat the meat dry, shake off extra flour, and let the coated strips rest briefly before frying.
Ranch, honey mustard, barbecue sauce, and hot sauce are popular dips for fried chicken strips. A tangy sauce balances the crunchy coating, while a spicy dip adds heat without changing how the chicken is cooked.
Yes, you can cook fried chicken strips in an air fryer. Arrange them in a single layer, lightly coat the surface with oil, and turn them partway through cooking so the coating browns evenly.
Reheat fried chicken strips in an oven or air fryer to help the coating crisp up again. A microwave heats them quickly but tends to soften the crust; spread the strips out rather than stacking them.
Fried chicken strips keep for 3–4 days in the refrigerator when stored in a covered container within two hours of cooking. Reheat them until hot throughout, and discard any that have been left at room temperature for too long.
Yes, fried chicken strips can be frozen. Cool them first, freeze them spaced apart so they do not stick together, then transfer them to an airtight container; reheat in an oven or air fryer for a crisper coating.
Fried chicken strips pair well with coleslaw, a green salad, or fries. For an easy meal, tuck them into a roll or wrap with lettuce and a sauce, or serve them alongside vegetables.
Vitamins
B3
7.02mg · 44% DV
B6
0.38mg · 22% DV
B5
0.95mg · 19% DV
Biotin
5.4µg · 18% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
178mg · 25% DV
Sodium
486mg · 21% DV
Zinc
0.83mg · 8% DV
Potassium ⭐
230mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 266 calories in 3 piece (medium) (90 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A fried chicken strip is a piece of chicken, often breast meat, cut into a finger-sized shape, coated in seasoned flour or crumbs and fried. The result is crisp on the outside and tender inside. It is a familiar fast-food choice, especially in North America, and is also easy to make at home.
It is often served with dipping sauces, chips or a side salad, whether as a snack or part of a meal. It provides protein—20.4 g per 100 g—but the coating and frying also contribute fat. For a lighter plate, pair it with fresh vegetables or bake the strips instead of frying them.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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.
No known major 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
3.06g
MONOUNSATURATED
5.49g
POLYUNSATURATED
3.15g
Omega 6:3 ratio 55.8:1
Above the ideal 4:1 (55.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.