Fried Chicken

Fried chicken is a dish consisting of chicken pieces that have been coated in a seasoned batter or flour and then deep-fried, pan-fried, or air-fried until golden and crispy. While its origins can be traced to various global frying traditions, the modern Southern American style, often featuring buttermilk marinades and a crispy crust, is one of the most iconic versions. It is typically made from chicken parts like thighs, breasts, wings, and drumsticks.

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🍽️ Nutrition at a glance

Fried chicken is generally high in protein from the chicken and fat from the frying oil, with the batter adding a moderate amount of carbohydrates. It is a good source of protein, B vitamins, and minerals like selenium, but a single serving can range from 300 to over 500 calories depending on the cut, batter, and preparation method.

Nutrition breakdown

Calories	280 kcal
Protein	18 g
Carbs	10 g
Fat	19 g
Fiber	0.5 g
Sugar	0 g
Sodium	560 mg
Potassium	200 mg
Phosphorus	180 mg
Selenium	22 mcg
Vitamin B6	0.3 mg
Niacin (B3)	5 mg
Iron	1.2 mg
Zinc	1.5 mg
Vitamin B12	0.5 mcg

Per 1 piece (107 g) · estimated, varies by recipe

💡 What's interesting

Culturally, fried chicken has a complex history in the United States, with deep roots in African American culinary traditions and soul food. Nutritionally, the cooking method creates a Maillard reaction on the crust, which develops rich flavors and textures but also means the dish is best enjoyed as an occasional treat rather than a daily staple.