BURGER KING, Chicken Strips
Whole food · Fast Foods
Photo: Wikipedia
Burger King's Chicken Strips are golden, crispy-fried strips of white-meat chicken, offering a satisfying crunch followed by tender, juicy meat. Nutritionally, they provide a solid protein boost (18.2g per 100g) with a moderate calorie count, making them a more substantial snack or meal component than many fast-food sides.
Calorie split: 25% protein · 28% carbs · 47% fat
↓ Full nutrition💚 Why it's loved
People love them for the classic contrast of a crunchy, seasoned coating and soft chicken inside, delivering immediate savory satisfaction. Their finger-food format makes them versatile for dipping, sharing, or eating on the go, fitting perfectly into casual dining and snack culture.
⚠️ Watch-outs & how to enjoy it better
As a fried product, they are high in sodium and fats, which may not suit low-sodium or heart-healthy diets, and the refined carbohydrate coating can cause blood-sugar spikes. To counteract, pair with a fiber-rich side salad or vegetables, use sauces sparingly, and consider sharing the portion or choosing a grilled chicken alternative when available.
Key benefits
- Good source of complete protein for muscle maintenance
- Provides energy from carbohydrates and fats
- Convenient, portable, and portion-controlled format
- Can be paired with various sauces for flavor variety
- Offers a familiar, comforting taste and texture profile
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'chicken fingers' is said to have originated in the 1970s at a New Hampshire restaurant where the chicken was cut into strips resembling fingers.
Full nutrition (USDA data · scales with serving)
| Water | 43.0 g |
| Energy | 292 kcal |
| Energy | 1222 kj |
| Protein | 18.2 g |
| Total lipid (fat) | 15.3 g |
| Ash | 3.0 g |
| Carbohydrate, by difference | 20.5 g |
| Fiber, total dietary | 1.3 g |
| Total Sugars | 0.00 g |
| Sucrose | 0.00 g |
| Glucose | 0.00 g |
| Fructose | 0.00 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Starch | 20.6 g |
| Calcium, Ca | 13.0 mg |
| Iron, Fe | 0.62 mg |
| Magnesium, Mg | 27.0 mg |
| Phosphorus, P | 291 mg |
| Potassium, K | 315 mg |
| Sodium, Na | 859 mg |
| Zinc, Zn | 0.70 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.28 mg |
| Selenium, Se | 16.1 ug |
| Vitamin C, total ascorbic acid | 1.1 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.14 mg |
| Niacin | 8.0 mg |
| Pantothenic acid | 1.1 mg |
| Vitamin B-6 | 0.40 mg |
| Folate, total | 9.0 ug |
| Vitamin B-12 | 0.15 ug |
| Vitamin A, RAE | 3.0 ug |
| Retinol | 2.0 ug |
| Carotene, beta | 2.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 11.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 83.0 ug |
| Vitamin E (alpha-tocopherol) | 3.9 mg |
| Tocopherol, beta | 0.15 mg |
| Tocopherol, gamma | 7.8 mg |
| Tocopherol, delta | 0.72 mg |
| Tocotrienol, alpha | 0.20 mg |
| Tocotrienol, beta | 0.23 mg |
| Tocotrienol, gamma | 0.08 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin K (phylloquinone) | 6.3 ug |
| Vitamin K (Dihydrophylloquinone) | 32.5 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.7 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.03 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 2.1 g |
| SFA 17:0 | 0.01 g |
| SFA 18:0 | 0.45 g |
| SFA 20:0 | 0.06 g |
| SFA 22:0 | 0.03 g |
| SFA 24:0 | 0.02 g |
| Fatty acids, total monounsaturated | 4.2 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.05 g |
| MUFA 16:1 c | 0.05 g |
| MUFA 17:1 | 0.01 g |
| MUFA 18:1 | 4.1 g |
| MUFA 18:1 c | 4.1 g |
| MUFA 20:1 | 0.07 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 7.4 g |
| PUFA 18:2 | 7.0 g |
| PUFA 18:2 n-6 c,c | 6.9 g |
| PUFA 18:2 CLAs | 0.01 g |
| PUFA 18:3 | 0.32 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.30 g |
| PUFA 18:3 n-6 c,c,c | 0.02 g |
| PUFA 18:3i | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.01 g |
| PUFA 20:3 | 0.01 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.01 g |
| PUFA 20:4 | 0.04 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.06 g |
| Fatty acids, total trans-monoenoic | 0.01 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 0.01 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.04 g |
| Fatty acids, total trans-polyenoic | 0.04 g |
| Cholesterol | 44.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.21 g |
| Threonine | 0.76 g |
| Isoleucine | 0.80 g |
| Leucine | 1.5 g |
| Lysine | 1.5 g |
| Methionine | 0.49 g |
| Cystine | 0.27 g |
| Phenylalanine | 1.4 g |
| Tyrosine | 0.51 g |
| Valine | 0.86 g |
| Arginine | 1.1 g |
| Histidine | 0.62 g |
| Alanine | 0.96 g |
| Aspartic acid | 1.5 g |
| Glutamic acid | 3.0 g |
| Glycine | 0.80 g |
| Proline | 1.5 g |
| Serine | 0.75 g |
| Hydroxyproline | 0.04 g |
FAQ
Are Burger King Chicken Strips made from whole chicken breast?
They are typically made from whole-muscle white meat chicken breast, formed into a consistent strip shape for even cooking and a uniform texture.
How do they compare nutritionally to a grilled chicken sandwich?
Chicken Strips generally have a higher fat and calorie content per gram due to the frying process and breading, whereas a grilled chicken sandwich is lower in fat and often higher in protein by weight.
Can I reheat leftover chicken strips to keep them crispy?
For best results, reheat in an oven or air fryer at a moderate temperature (around 375°F/190°C) for a few minutes to re-crisp the coating, rather than using a microwave which can make them soggy.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.92 kcal/g · 25% calories from protein · 1.3 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.73 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.