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Protein-rich fried chicken
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Sunflower Oil-Fried Breaded Chicken (150 g) has 390 calories. That works out to 260 calories per 100 g. It contains 21.3 g of carbs, 32.3 g of protein, 19.7 g of fat and 1.2 g of fiber. Its 12.9 mg of B3 covers 81% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 150 g
390
KCAL / 150G
Carbs
21.3g
· 8% DV
Protein
32.3g
· 65% DV
Fat
19.7g
· 25% DV
Fiber
1.2g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 22% · Protein 33% · Fat 45%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 390 kcal | |
| Total fat | 19.7 g | 25% |
| Saturated fat | 3.38 g | 17% |
| Trans fat | 0.08 g | |
| Sodium | 720 mg | 31% |
| Total carbohydrate | 21.3 g | 8% |
| Fiber | 1.2 g | 4% |
| Protein | 32.3 g | 65% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 150 g | 390 kcal |
| 1 piece (small) | 75 g | 195 kcal |
| 100 g | 100 g | 260 kcal |
| 4 ounce (medium) | 113 g | 294 kcal |
| 1 piece (medium) | 120 g | 312 kcal |
| 1 cup (chopped) | 140 g | 364 kcal |
| 1 piece (large) | 150 g | 390 kcal |
| 1 serving (medium) | 150 g | 390 kcal |
| 1 piece (extra large) | 220 g | 572 kcal |
| 1 serving (large) | 250 g | 650 kcal |
Calculated from 260 calories per 100 g.
Sunflower oil-fried breaded chicken is made by coating chicken in flour, beaten egg and breadcrumbs, then frying it until crisp and cooked through. Pat the chicken dry first so the coating sticks, and fry pieces of similar thickness together.
The breading usually falls off sunflower oil-fried breaded chicken when the chicken is wet, the coating layers are uneven, or the pieces are moved too soon. Pat the meat dry, coat it in flour before egg and breadcrumbs, then leave it undisturbed while the crust sets.
Chicken breast is a popular choice for sunflower oil-fried breaded chicken because it is easy to slice into even portions. Thigh meat also works and tends to stay juicier, though its shape and thickness may make cooking times less uniform.
Yes, sunflower oil-fried breaded chicken can be baked, though the coating may be less crisp than deep-fried breading. Arrange the pieces in a single layer, lightly brush or spray them with oil, and turn them once so both sides brown.
To keep sunflower oil-fried breaded chicken crispy, let excess oil drain on a wire rack rather than stacking the pieces or covering them. Serve promptly; trapped steam softens the crust, especially when hot chicken is placed in a closed container.
Yes, cooked sunflower oil-fried breaded chicken can be frozen once cooled. Freeze the pieces in a single layer first, then transfer them to an airtight container; reheat from frozen in an oven or air fryer for a crisper coating.
Sunflower oil-fried breaded chicken keeps for 3–4 days in the refrigerator when refrigerated within two hours of cooking and stored in a covered container. Discard it if it was left out for longer or develops an unusual smell or texture.
An oven or air fryer is the best way to reheat sunflower oil-fried breaded chicken while keeping its coating crisp. Heat it until the center is steaming hot; a microwave is convenient but usually makes the breading soft.
Sunflower oil-fried breaded chicken provides protein, but frying and the breadcrumb coating make it a richer choice than plain grilled chicken. Pairing a moderate portion with vegetables instead of another fried side makes for a more balanced meal.
Sunflower oil-fried breaded chicken pairs well with a crisp salad, roasted vegetables, potatoes, or a tangy sauce. For a classic sandwich, serve it in a bun with lettuce and pickles; add sauce just before eating to protect the crust.
Vitamins
B3
12.9mg · 81% DV
B6
0.63mg · 37% DV
Vitamin E
4.65mg · 31% DV
B5
1.17mg · 23% DV
Minerals
Selenium
36µg · 65% DV
Phosphorus
308mg · 44% DV
Sodium
720mg · 31% DV
Zinc
2.03mg · 18% DV
Potassium ⭐
405mg · 12% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 390 calories in 1 piece (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Sunflower Oil-Fried Breaded Chicken is made by coating pieces of chicken in a crumb coating and frying them in sunflower oil. It is a familiar, practical way to prepare chicken in home kitchens and restaurants, with a crisp exterior and tender meat inside.
Serve it hot as a main with salad, vegetables or potatoes, or tuck it into a sandwich. The chicken makes it a protein-rich choice, while the coating and frying add carbohydrates and fat. For a lighter meal, pair it with plenty of fresh vegetables, or bake the coated chicken instead of frying it.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.38g
MONOUNSATURATED
6.07g
POLYUNSATURATED
6.68g
Omega 6:3 ratio 53.2:1
Above the ideal 4:1 (53.2:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.