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High-protein prepared fried chicken, typically high in fat and sodium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
289
KCAL / 100G
Carbs
8.5g
· 12%
Protein
24.8g
· 34%
Fat
17.2g
· 54%
Fiber
0.4g
Vitamins
B3
7.8mg · 49% DV
B6
0.42mg · 25% DV
B5
1.1mg · 22% DV
Biotin
6µg · 20% DV
Minerals
Selenium
22µg · 40% DV
Phosphorus
210mg · 30% DV
Sodium
620mg · 27% DV
Zinc
2mg · 18% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
4.3g
MONOUNSATURATED
7.1g
POLYUNSATURATED
3.2g
Omega 6:3 ratio 36.3:1
Above the ideal 4:1 (36.3:1).
Use an oven or air fryer for a short time at high heat so the coating can crisp up again. A microwave usually warms it through but softens the crust.
Cooked chicken is generally best kept in the fridge for 3–4 days. Store it in a sealed container and avoid leaving it at room temperature for long periods.
Yes, it can be frozen, though the coating may lose some crispness after thawing and reheating. Freezing in portions and wrapping well helps preserve quality.
It can contribute useful protein after training. Still, because it is fried and coated, some people find it heavier than simpler lean protein options, so pairing it with vegetables can make the meal feel more balanced.
For some people, yes, because fried foods can feel heavy and may worsen indigestion or reflux close to bedtime. A smaller portion is usually easier to tolerate than a large one.
Frying and breading increase the food’s fat and overall energy density. That often makes it more filling, but also harder for some people to digest comfortably.
Adding salad, vegetables, or a yogurt-based side can round out the meal. These sides bring freshness and fibre, which can make the plate feel less heavy.
Not really. It does provide protein, but the breading and frying also add carbohydrates and fat, so it is better thought of as a mixed processed food rather than pure protein.
People avoiding gluten should be cautious because breaded fried chicken often contains it. Those with reflux, sensitive digestion, or who are limiting highly processed foods may also want to keep portions moderate.
It’s usually better as an occasional convenience food than a daily staple. Rotating it with less processed protein choices can make an overall eating pattern easier to balance.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.