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Burger with breaded chicken patty; relatively high in protein, processed fast-food style item.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Breaded chicken burger (170 g) has 434 calories. That works out to 255 calories per 100 g. It contains 40.8 g of carbs, 21.3 g of protein, 20.4 g of fat and 3.1 g of fiber. Its 8.2 mg of B3 covers 51% of the Daily Value. Its glycemic index is 63 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 170 g
434
KCAL / 170G
Carbs
40.8g
· 15% DV
Protein
21.3g
· 43% DV
Fat
20.4g
· 26% DV
Fiber
3.1g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 38% · Protein 20% · Fat 42%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 434 kcal | |
| Total fat | 20.4 g | 26% |
| Saturated fat | 4.08 g | 20% |
| Trans fat | 0.14 g | |
| Sodium | 884 mg | 38% |
| Total carbohydrate | 40.8 g | 15% |
| Fiber | 3.1 g | 11% |
| Protein | 21.3 g | 43% |
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) | 170 g | 434 kcal |
| 1 ounce (quarter) | 28 g | 71 kcal |
| ½ piece (half) | 85 g | 217 kcal |
| 100 g | 100 g | 255 kcal |
| 1 piece (small) | 120 g | 306 kcal |
| 1 serving (medium) | 170 g | 434 kcal |
| 1 piece (large) | 240 g | 612 kcal |
| 1 serving (large) | 240 g | 612 kcal |
| 1 piece (jumbo) | 300 g | 765 kcal |
Calculated from 255 calories per 100 g.
A breaded chicken burger usually has a coated, cooked chicken patty in a burger bun. Lettuce, tomato, pickles, cheese, and sauces such as mayonnaise are common additions, but the toppings vary by recipe and restaurant.
Make a breaded chicken burger by coating a flattened chicken breast or thigh in flour, beaten egg, and breadcrumbs, then cooking it through. Assemble it in a bun with your preferred toppings once the chicken is fully cooked.
Yes, you can air fry a breaded chicken burger or its chicken patty. Arrange the pieces in a single layer so air can circulate, and follow the cooking directions if you are using a packaged frozen patty.
Breading often falls off a breaded chicken burger when the chicken is damp or the coating has not adhered well. Pat the chicken dry, coat it in flour before egg and breadcrumbs, and press the crumbs gently into place.
Not always: a breaded chicken burger is a chicken patty served in a burger-style bun, while “chicken sandwich” can mean many different fillings and breads. In some countries, though, people use the two names for the same item.
Keep a breaded chicken burger crisp by cooking the chicken on a rack rather than letting it sit in oil or its own steam. Toast the bun and add wet toppings just before serving to help prevent the coating from softening.
A breaded chicken burger goes well with fries, coleslaw, or pickles. For a lighter-tasting meal, serve it with a green salad or roasted vegetables instead of another fried side.
Cooked breaded chicken burger leftovers keep in the refrigerator for 3–4 days. Refrigerate them within two hours, and store the patty separately from the bun and fresh toppings if you want to avoid a soggy sandwich.
Reheat a breaded chicken burger in an oven or air fryer to help the coating stay crisp; a microwave tends to soften it. Warm the patty separately, then put it back in the bun with the cold toppings.
A breaded chicken burger is not automatically a healthier choice than a beef burger. The breading, cooking method, bun, cheese, and sauces all affect the finished meal, so compare the specific versions rather than judging by the meat alone.
Vitamins
B3
8.16mg · 51% DV
Biotin
8.5µg · 28% DV
B5
1.11mg · 22% DV
B6
0.37mg · 22% DV
Minerals
Selenium
24µg · 44% DV
Sodium
884mg · 38% DV
Phosphorus
264mg · 38% DV
Manganese
0.48mg · 21% DV
Potassium ⭐
323mg · 10% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 434 calories in 1 piece (medium) (170 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.
A breaded chicken burger pairs a chicken patty coated in crumbs and cooked until crisp with a soft burger bun. It is a familiar fast-food-style meal in many places, with toppings such as lettuce, tomato, pickles and sauces. The contrast between the crunchy coating and tender chicken makes it an easy, filling choice for lunch or dinner; it is often served with chips or fries.
It provides protein, while the bun and coating contribute much of its carbohydrate. For a lighter meal, go easy on creamy sauces and pair it with a side salad instead of fries.
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
4.08g
MONOUNSATURATED
6.97g
POLYUNSATURATED
4.93g
Omega 6:3 ratio 49.1:1
Above the ideal 4:1 (49.1:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.