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Breaded fried chicken sandwich with bun and typical condiments; high in protein and energy-dense
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (whole) of Fried chicken sandwich (220 g) has 629 calories. That works out to 286 calories per 100 g. It contains 54.6 g of carbs, 31.2 g of protein, 32.1 g of fat and 3.5 g of fiber. Its 12.8 mg of B3 covers 80% of the Daily Value. Its glycemic index is 63 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (whole) · 220 g
629
KCAL / 220G
Carbs
54.6g
· 20% DV
Protein
31.2g
· 62% DV
Fat
32.1g
· 41% DV
Fiber
3.5g
· 13% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 35% · Protein 20% · Fat 45%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 629 kcal | |
| Total fat | 32.1 g | 41% |
| Saturated fat | 6.82 g | 34% |
| Trans fat | 0.18 g | |
| Sodium | 1364 mg | 59% |
| Total carbohydrate | 54.6 g | 20% |
| Fiber | 3.5 g | 13% |
| Protein | 31.2 g | 62% |
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 (whole) | 220 g | 629 kcal |
| 1 ounce (mini) | 28.4 g | 81 kcal |
| 100 g | 100 g | 286 kcal |
| ½ piece (half) | 110 g | 315 kcal |
| 1 serving (medium) | 150 g | 429 kcal |
| 1 piece (small) | 180 g | 515 kcal |
| 1 piece (large) | 260 g | 744 kcal |
| 1 serving (large) | 300 g | 858 kcal |
| 1 pack (double) | 440 g | 1258 kcal |
Calculated from 286 calories per 100 g.
To make a fried chicken sandwich, coat a flattened chicken breast in seasoned flour, egg, and breadcrumbs, then fry it until crisp and cooked through. Put it in a bun with pickles, lettuce, and your preferred sauce. Keep the oil hot and fry in batches for a crisp coating.
A fried chicken sandwich uses a breaded, fried piece of chicken, while a chicken burger may use a ground-chicken patty or grilled chicken. In some places the names overlap, so the menu description or shape of the chicken is the clearest clue.
Mayonnaise, spicy mayo, honey mustard, and hot sauce are popular on a fried chicken sandwich. Pickles add acidity that balances the rich coating. Spread sauce sparingly or serve extra on the side to keep the bun from turning soggy.
Keep a fried chicken sandwich crisp by letting the fried chicken rest on a wire rack instead of a plate, which traps steam. Assemble it just before eating, and avoid adding wet toppings directly against the crust; serve extra sauce separately.
The fried chicken sandwich became especially popular in the United States, drawing on the broader tradition of serving fried chicken with bread. Its toppings vary widely, from pickles and slaw to spicy sauces, and there is no single recipe used everywhere.
A classic fried chicken sandwich often has pickles and mayonnaise, with lettuce or slaw as optional additions. Spicy versions may add hot sauce or peppery mayo. Choose toppings that bring crunch or acidity without covering up the chicken.
Yes, you can make the chicken for a fried chicken sandwich in an air fryer, although the crust may be less like deep-fried chicken. Lightly coat the breaded chicken with oil, leave space around each piece, and cook until it is crisp and thoroughly cooked.
A fried chicken sandwich can be refrigerated for three to four days, but lettuce and sauce make the bun soggy. Refrigerate it within two hours, ideally with the chicken and bun stored separately, and assemble it after reheating the chicken.
You can freeze the fried chicken, but a fully assembled fried chicken sandwich with lettuce, pickles, or sauce will thaw poorly. Freeze the chicken separately in an airtight package, thaw it in the refrigerator, and reheat it thoroughly before building a fresh sandwich.
A fried chicken sandwich provides protein, but breading, frying, and creamy sauces can make it an energy-dense meal. For a more balanced meal, use a modest amount of sauce and pair the sandwich with vegetables or a side salad instead of another fried side.
Vitamins
B3
12.76mg · 80% DV
Biotin
11µg · 37% DV
B5
1.58mg · 32% DV
B6
0.53mg · 31% DV
Minerals
Selenium
35µg · 64% DV
Sodium
1364mg · 59% DV
Phosphorus
370mg · 53% DV
Manganese
0.62mg · 27% DV
Potassium ⭐
462mg · 14% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 629 calories in 1 piece (whole) (220 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 fried chicken sandwich layers a breaded, fried chicken piece in a bun, commonly with lettuce, pickles and one or more sauces. It is strongly associated with American fast-food culture, though versions are now served around the world, with toppings and seasonings that vary by place.
In the US, it is often ordered as a casual lunch or quick meal, typically with fries and a soft drink; elsewhere, it may be served with salad or other local sides. The chicken makes it a source of protein, while the fried coating, bun and condiments make the sandwich relatively energy-dense. For a lighter plate, pair it with a simple salad and go easy on creamy sauces.
Low
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
6.82g
MONOUNSATURATED
11.88g
POLYUNSATURATED
7.92g
Omega 6:3 ratio 64:1
Above the ideal 4:1 (64:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.