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High-protein fried chicken breast with breaded coating
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
294
KCAL / 100G
Carbs
12.8g
· 18%
Protein
23.5g
· 33%
Fat
15.6g
· 49%
Fiber
0.6g
Vitamins
B3
9.8mg · 61% DV
B6
0.52mg · 31% DV
B5
1.18mg · 24% DV
Biotin
7µg · 23% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
220mg · 31% DV
Sodium
520mg · 23% DV
Zinc
1mg · 9% 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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.4g
MONOUNSATURATED
6.1g
POLYUNSATURATED
3.2g
Omega 6:3 ratio 48.3:1
Above the ideal 4:1 (48.3:1).
Yes, baking works and can still give a crisp coating, though it is usually a bit less rich and crunchy than deep-frying. Lightly oiling the surface helps browning and texture.
Pat the chicken dry first, then follow a proper flour-egg-breadcrumb sequence so the coating adheres well. Letting it rest briefly before cooking and using properly heated oil also helps.
If cooled promptly and stored in a sealed container, it is generally best eaten within 3 to 4 days. Leaving it at room temperature for too long increases food safety risk.
A microwave often softens the coating. For a crisper result, reheat it in an oven, air fryer, or skillet for a short time.
Yes, it can be frozen either cooked or uncooked after breading. For the best texture, wrap it well to limit air exposure and avoid holding it too long after thawing.
It can fit after training because it provides protein. However, the breading and frying make it heavier than simpler chicken options, so many people prefer it with lighter sides.
No, eating it at night does not by itself cause weight gain; overall intake and habits matter more. Still, because it is fried and processed, some people may find it sits heavily late in the evening.
Vegetables, salad, or yogurt-based dips can make the meal feel more balanced and less heavy. Pairing it only with fries and rich sauces can make the meal much more energy-dense.
The main difference is that breading and frying add extra carbohydrate and fat. That gives it a crisp texture and stronger flavor, but also makes it a more processed option than plain grilled or boiled chicken breast.
People with gluten or egg allergy should avoid it unless the ingredients are clearly safe for them. Those with reflux, sensitive digestion, or a goal of eating fewer processed foods may also want to limit it.
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.