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Deep fried, protein source, fast food
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
270
KCAL / 100G
Carbs
15g
· 22%
Protein
18g
· 27%
Fat
15g
· 51%
Fiber
1.2g
Vitamins
B3
7.5mg · 47% DV
B6
0.35mg · 21% DV
Biotin
5µg · 17% DV
B5
0.8mg · 16% DV
Minerals
Sodium
630mg · 27% DV
Phosphorus
180mg · 26% DV
Selenium
11µg · 20% DV
Zinc
1mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 4
Ultra-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
2.9g
Omega 6:3 ratio 15.7:1
Above the ideal 4:1 (15.7:1).
Yes—reheating it briefly in an oven or air fryer usually keeps the coating crisper than a microwave. Microwaving tends to soften the breading.
Ultra-processed foods are typically made with multiple formulated ingredients beyond the base meat, such as breading systems, flavourings, and texture aids. That makes it different from plain cooked chicken.
It can contribute protein after training, but it is not the leanest or simplest recovery food because it is breaded and fried. Pairing it with vegetables or a lighter side makes the meal more balanced.
Adding salad, vegetables, or a plain dairy side can help balance the meal with more volume and less heaviness. Fries and sugary drinks make it a more indulgent combo.
Cooked chicken should not be left at room temperature for long. Refrigerate leftovers promptly and reheat thoroughly before eating.
Yes, if it has been cooled and stored safely, it can be frozen for later. The texture of the coating may be less crisp after thawing and reheating.
Plain chicken breast is usually less processed and more straightforward in ingredients and texture. This product is different because the breading and frying change both the eating experience and the processing level.
For some people, fried and breaded foods feel heavier in the evening, especially if they are prone to reflux or indigestion. A smaller portion with lighter sides is often easier to tolerate.
People with gluten or egg allergy should be cautious because those allergens are present. Anyone sensitive to heavily processed or fried foods may also find it less suitable for frequent intake.
Yes. The fact that the base is chicken does not automatically make a breaded, fried, ultra-processed product equivalent to plain roasted or grilled chicken.
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Nutrition data compiled from USDA FoodData Central and scientific sources.