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Crispy fried chicken piece, high in protein and fat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
260
KCAL / 100G
Carbs
8.5g
· 13%
Protein
17.5g
· 28%
Fat
16.5g
· 59%
Fiber
0.6g
Vitamins
B3
5.8mg · 36% DV
B6
0.3mg · 18% DV
B5
0.7mg · 14% DV
Biotin
4µg · 13% DV
Minerals
Sodium
670mg · 29% DV
Selenium
13µg · 24% DV
Phosphorus
160mg · 23% 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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.2g
MONOUNSATURATED
6.2g
POLYUNSATURATED
4.5g
Omega 6:3 ratio 26.3:1
Above the ideal 4:1 (26.3:1).
Yes. An oven or air fryer usually keeps the coating crisper than a microwave, which tends to soften the breading.
Cooked fried chicken is generally best eaten within 3 to 4 days if refrigerated promptly. If it sat at room temperature for too long, it is safer to discard it.
Yes, if wrapped well it can be frozen. Reheating from thawed in the oven or air fryer gives the best texture, though the coating may lose some crispness.
Steam gets trapped around the hot coating and softens it. Letting it cool briefly without sealing it tightly and reheating with dry heat helps preserve crispness.
It can contribute protein after training, but it is also relatively high in fat because it is fried. Pairing it with vegetables or a lighter side makes the meal more balanced.
Some people find fried, fatty foods harder to digest close to bedtime. If you are prone to reflux or heaviness, a smaller portion is usually more comfortable.
Vegetable sides such as salad, slaw, or other fiber-rich options can make the meal feel less heavy. Pairing it with very salty or very rich sides can make the overall meal more excessive.
A chain product is more standardized in coating, seasoning, and frying, so the taste is consistent. This item is also ultra-processed, while homemade versions give you more control over ingredients and cooking fat.
No. The breading, frying method, and ultra-processed nature matter, so it is not nutritionally the same as a plain piece of chicken.
People with gluten or egg allergies should avoid it because those allergens are present. Those trying to limit ultra-processed foods or who are sensitive to greasy meals may also want to keep it occasional.
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Nutrition data compiled from USDA FoodData Central and scientific sources.