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Crispy battered, deep-fried chicken thigh, rich in protein and fat, fast food chain item.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
265
KCAL / 100G
Carbs
7.2g
· 11%
Protein
17.8g
· 28%
Fat
17.6g
· 61%
Fiber
0.3g
Vitamins
B12
0.7µg · 29% DV
B3
4.2mg · 26% DV
B5
1.1mg · 22% DV
B6
0.34mg · 20% DV
Minerals
Selenium
17µg · 31% DV
Sodium
650mg · 28% DV
Phosphorus
180mg · 26% DV
Zinc
2mg · 18% 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
4.3g
MONOUNSATURATED
7.2g
POLYUNSATURATED
3.1g
Omega 6:3 ratio 30:1
Above the ideal 4:1 (30:1).
Yes. Reheating it in an oven or air fryer usually keeps the coating crisper than a microwave, which tends to soften the breading.
Cooked fried chicken generally keeps for 3 to 4 days in the refrigerator. Store it in a sealed container and chill it promptly after eating.
Yes, it can be frozen, though the coating may lose some crispness after thawing. Reheating in the oven or air fryer gives the best texture.
Usually not right before training, because fried, higher-fat foods can feel heavy and digest slowly. A lighter meal is often more comfortable before exercise.
It does provide protein, so it can fit after training, but it is not the most balanced recovery choice on its own. Pairing it with water, vegetables, and a simpler carb source can make the meal more practical.
Frying and breading increase the food’s fat content and overall energy density. That often makes it feel richer and heavier than grilled or baked chicken.
Adding vegetables or a salad can help with volume and fibre. Choosing those instead of extra fried sides and sugary drinks usually makes the meal less heavy.
Occasional intake is one thing, but making an ultra-processed fried item a daily habit is not ideal. For regular meals, less processed protein sources are usually a better base.
Anyone with gluten or egg allergy should avoid it. People trying to limit fried or ultra-processed foods may also want to be more cautious with frequency and portion.
Removing the coating can reduce some of the breading, fat, carbs, and allergen exposure, but it does not turn it into a minimally processed food. It is still a fried, ultra-processed menu item.
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Nutrition data compiled from USDA FoodData Central and scientific sources.