Chicken breast, fried, coated, skin / coating eaten, from raw
Common food
Photo: Wikipedia
Golden, crispy-coated fried chicken breast is a savory delight, offering a satisfying crunch that gives way to tender, juicy white meat. It's a protein powerhouse, packing over 21 grams per 100g, making it a popular choice for muscle-building and satiety.
Calorie split: 36% protein · 10% carbs · 54% fat
↓ Full nutrition💚 Why it's loved
People adore it for the irresistible contrast of the crunchy, seasoned coating and the moist, mild chicken inside. Its universal appeal lies in its comfort-food status and ability to be adapted to countless flavors, from spicy to herbaceous.
⚠️ Watch-outs & how to enjoy it better
The frying process adds significant fat and calories, and the coating can be high in refined carbs and sodium. To enjoy it more healthily, opt for air-frying or baking, use whole-grain or almond flour for the coating, and pair it with a large, fiber-rich salad or steamed vegetables to balance the meal and slow digestion.
Key benefits
- High-quality complete protein for muscle repair and growth
- Provides essential B vitamins like niacin and B6 for energy metabolism
- Good source of selenium, an important antioxidant mineral
- Can be part of a balanced meal when portioned mindfully
- Versatile base for countless global dishes and flavor profiles
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The practice of breading and frying meat is believed to have been popularized in Europe by the Ottoman Empire, with the word 'schnitzel' deriving from the German for 'slice'.
Full nutrition (USDA data · scales with serving)
| Water | 56.9 g |
| Energy | 243 kcal |
| Protein | 21.5 g |
| Total lipid (fat) | 14.1 g |
| Carbohydrate, by difference | 6.0 g |
| Fiber, total dietary | 0.20 g |
| Total Sugars | 0.10 g |
| Calcium, Ca | 13.0 mg |
| Iron, Fe | 0.88 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 164 mg |
| Potassium, K | 245 mg |
| Sodium, Na | 299 mg |
| Zinc, Zn | 0.77 mg |
| Copper, Cu | 0.05 mg |
| Selenium, Se | 22.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.13 mg |
| Riboflavin | 0.18 mg |
| Niacin | 7.3 mg |
| Vitamin B-6 | 0.55 mg |
| Folate, total | 17.0 ug |
| Folic acid | 10.0 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 24.0 ug |
| Choline, total | 53.8 mg |
| Vitamin B-12 | 0.15 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 | 5.0 ug |
| Vitamin E (alpha-tocopherol) | 1.8 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 7.6 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 | 2.0 g |
| SFA 18:0 | 0.55 g |
| Fatty acids, total monounsaturated | 5.5 g |
| MUFA 16:1 | 0.37 g |
| MUFA 18:1 | 5.0 g |
| MUFA 20:1 | 0.12 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 4.1 g |
| PUFA 18:2 | 3.6 g |
| PUFA 18:3 | 0.36 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 | 79.0 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 healthier than other fried meats?
Generally, yes. Chicken breast is very lean meat to begin with, so the final product has less saturated fat than fried cuts from beef or pork. However, the overall healthiness depends heavily on the cooking oil, coating thickness, and portion size.
How can I make the coating stay on better?
The classic three-step method works best: first dredge in seasoned flour, then dip in beaten egg, and finally press into your breadcrumb or coating mix. Ensure the chicken is patted dry before starting for better adhesion.
Can I reheat fried chicken without making it soggy?
Avoid the microwave. Reheat in an oven or air fryer at 375°F (190°C) for 10-15 minutes to recrisp the coating. A skillet over medium heat also works well.
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 2.43 kcal/g · 35% calories from protein · 0.2 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: 1.22 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.