Chicken breast, fried, coated, skin / coating eaten, from pre-cooked
Common food
Photo: Wikipedia
Golden, crunchy, and satisfyingly juicy, this is the classic comfort food of a chicken breast that's been breaded and fried to perfection. Each bite offers a delightful contrast between the crisp, savory coating and the tender, protein-rich meat inside. With a solid 20.58g of protein per 100g, it's a substantial, energy-dense option that delivers both flavor and fuel.
Calorie split: 34% protein · 12% carbs · 54% fat
↓ Full nutrition💚 Why it's loved
People adore it for its universally comforting, savory flavor and the satisfying crunch that makes it a staple at family dinners, fast-food joints, and pubs worldwide. Its versatility allows it to be served with everything from fries and coleslaw to rice and gravy, making it a go-to crowd-pleaser.
⚠️ Watch-outs & how to enjoy it better
The frying process and breading can make it high in fat and calories, which may not suit low-fat diets, and the coating can sometimes be high in sodium. To counteract this, pair it with a large portion of non-starchy vegetables like steamed broccoli or a fresh salad to add fiber and balance the meal, and opt for baked or air-fried versions when possible to reduce oil absorption.
Key benefits
- High-quality protein source for muscle maintenance and satiety
- Provides a quick and satisfying energy boost from its calorie density
- A versatile base that can be paired with a wide variety of sides and sauces
- The coating adds a satisfying textural crunch that enhances the eating experience
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The technique of coating and frying meat is ancient, but the modern chicken schnitzel is believed to have been popularized in the 19th century by Austrian and German immigrants in the United States, who adapted it into the chicken fried steak.
Full nutrition (USDA data · scales with serving)
| Water | 55.8 g |
| Energy | 250 kcal |
| Protein | 20.6 g |
| Total lipid (fat) | 14.8 g |
| Carbohydrate, by difference | 7.2 g |
| Fiber, total dietary | 0.30 g |
| Total Sugars | 0.12 g |
| Calcium, Ca | 14.0 mg |
| Iron, Fe | 0.94 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 158 mg |
| Potassium, K | 235 mg |
| Sodium, Na | 331 mg |
| Zinc, Zn | 0.75 mg |
| Copper, Cu | 0.05 mg |
| Selenium, Se | 21.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.14 mg |
| Riboflavin | 0.18 mg |
| Niacin | 7.1 mg |
| Vitamin B-6 | 0.52 mg |
| Folate, total | 19.0 ug |
| Folic acid | 12.0 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 28.0 ug |
| Choline, total | 51.9 mg |
| Vitamin B-12 | 0.14 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 15.0 ug |
| Retinol | 15.0 ug |
| Carotene, beta | 1.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 6.0 ug |
| Vitamin E (alpha-tocopherol) | 2.0 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 8.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.8 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.05 g |
| SFA 16:0 | 2.1 g |
| SFA 18:0 | 0.57 g |
| Fatty acids, total monounsaturated | 5.8 g |
| MUFA 16:1 | 0.36 g |
| MUFA 18:1 | 5.3 g |
| MUFA 20:1 | 0.12 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 4.4 g |
| PUFA 18:2 | 3.9 g |
| PUFA 18:3 | 0.40 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.05 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Cholesterol | 76.0 mg |
Amino acid profile (per 100g)
Estimated from Chicken, broiler or fryers, breast, skinless, boneless, meat only, cooked, grilled — USDA does not publish this profile for Chicken breast.
| Tryptophan | 0.39 g |
| Threonine | 1.4 g |
| Isoleucine | 1.5 g |
| Leucine | 2.5 g |
| Lysine | 2.9 g |
| Methionine | 0.79 g |
| Cystine | 0.32 g |
| Phenylalanine | 1.2 g |
| Tyrosine | 1.1 g |
| Valine | 1.6 g |
| Arginine | 2.1 g |
| Histidine | 1.1 g |
| Alanine | 1.8 g |
| Aspartic acid | 2.9 g |
| Glutamic acid | 4.5 g |
| Glycine | 1.4 g |
| Proline | 0.97 g |
| Serine | 1.2 g |
FAQ
Is fried chicken breast a good source of protein?
Yes, it is an excellent source of protein, providing about 20.58g per 100g, which is essential for muscle repair, immune function, and overall body maintenance.
How can I make fried chicken breast healthier?
You can use whole-grain breadcrumbs or panko for the coating, bake or air-fry instead of deep-frying, and pair it with a large side of vegetables to increase fiber and reduce the overall calorie density of the meal.
What are the main nutritional concerns with this food?
The primary concerns are the high fat content from frying and the potential for high sodium in the coating. To mitigate this, choose leaner cooking methods, use low-sodium seasonings, and practice portion control.
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 2.50 kcal/g · 33% calories from protein · 0.3 g fiber · 0.1 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: 1.41 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.