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High in protein, with added carbs from breading and higher fat from frying
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
294
KCAL / 100G
Carbs
14.2g
· 20%
Protein
20.4g
· 28%
Fat
16.8g
· 52%
Fiber
0.8g
Vitamins
B3
7.4mg · 46% DV
B6
0.39mg · 23% DV
B5
1.02mg · 20% DV
Biotin
6µg · 20% DV
Minerals
Selenium
19.6µg · 36% DV
Phosphorus
196mg · 28% 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
3.9g
MONOUNSATURATED
6.7g
POLYUNSATURATED
3.6g
Omega 6:3 ratio 40.1:1
Above the ideal 4:1 (40.1:1).
Yes—an oven or air fryer usually keeps the coating crisper than a microwave. Microwaving tends to soften the crust.
If cooled promptly and refrigerated, it is usually best eaten within 3 to 4 days. Leaving it out at room temperature for too long increases food safety risk.
Yes, cooked breaded fried chicken freezes well if wrapped tightly. For better texture, reheat from thawed in the oven or air fryer rather than the microwave.
It can fit after training because it provides protein, but the breading and frying make it heavier than leaner options. Pairing it with vegetables or a simpler carb source can make the meal feel more balanced.
It can be, but fried foods may feel heavy late in the evening for some people. If you are prone to reflux or indigestion, a smaller portion may be more comfortable.
Fresh salad, roasted vegetables, or a yogurt-based side can balance the richness. These pairings add contrast and can make the meal less heavy overall.
The main difference is the coating and frying, which add crunch and a richer taste. Grilled chicken is usually a simpler, less processed choice.
Oil that is not hot enough can make the coating absorb more fat. Excess surface moisture and a thick breading can also lead to a heavier result.
No. The breading adds carbohydrates, and frying increases the fat content, so it is not nutritionally the same as plain chicken.
People with gluten or egg allergy should be cautious because the coating commonly contains both. It may also aggravate symptoms in people who are sensitive to rich, fried foods.
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Nutrition data compiled from USDA FoodData Central and scientific sources.