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Deep-fried, crispy chicken, high in calories, protein and fat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
260
KCAL / 100G
Carbs
10.2g
· 16%
Protein
18.5g
· 29%
Fat
15.8g
· 55%
Fiber
0.7g
Vitamins
B3
5.8mg · 36% DV
Biotin
6µg · 20% DV
B6
0.32mg · 19% DV
B5
0.8mg · 16% DV
Minerals
Sodium
680mg · 30% DV
Phosphorus
180mg · 26% DV
Selenium
13µg · 24% 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
3.8g
MONOUNSATURATED
5.6g
POLYUNSATURATED
3.1g
Omega 6:3 ratio 15:1
Above the ideal 4:1 (15:1).
Yes. An oven or air fryer helps keep the coating crisper, while a microwave usually makes it softer and less crunchy.
Cooked fried chicken is generally best eaten within 3–4 days if refrigerated promptly. If it sat out too long at room temperature, it is safer to discard it.
Yes, it can be frozen, though the coating may lose some of its original crispness after thawing. For the best texture, reheat it in the oven or air fryer rather than the microwave.
Pairing it with salad, slaw, beans, or other vegetables adds volume and fibre to the meal. Choosing water or an unsweetened drink instead of a sugary beverage can also make the overall meal lighter.
Because it is fried and relatively rich, it may feel heavy right before training for some people. After a workout, it can fit more comfortably as part of a meal if paired with fluids and a carbohydrate source.
It can be, but fried foods late at night may trigger reflux, thirst, or stomach discomfort in some people. A smaller portion and lighter sides are usually easier to tolerate.
Fried chicken has a crisp coating and richer flavour, while grilled chicken is usually a simpler, less processed option. Many people prefer grilled chicken for more frequent meals and fried chicken as an occasional choice.
It does provide protein, but it is not the same as a minimally processed protein source because the breading and frying change the overall food profile. It can contribute protein, but it is best rotated with less processed options.
Ultra-processed foods are typically made with industrial formulations, refined ingredients, flavour systems, and standardized production methods. That does not make them automatically “bad,” but it is one reason they are usually better as an occasional food than a daily staple.
Anyone with gluten or egg allergy should avoid it because those allergens are present. People who are sensitive to greasy foods, reflux, or digestive discomfort may also find it harder to tolerate.
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Nutrition data compiled from USDA FoodData Central and scientific sources.