Chicken breast, fried, coated, skin / coating not eaten, from raw
Common food
Photo: Wikipedia
This is lean, protein-packed chicken breast that has been coated in a crispy batter or breading and fried, but with the skin and coating removed before consumption. The result is a tender, juicy interior with a subtle, savory fried flavor, offering a remarkably high protein-to-calorie ratio. It's a satisfying, low-carb way to enjoy fried chicken without the extra fat and carbs from the crust.
Calorie split: 71% protein · 0% carbs · 29% fat
↓ Full nutrition💚 Why it's loved
People love it for the comforting, savory flavor of fried chicken without the guilt of the breading, making it a high-protein, low-carb staple. It's incredibly versatile, easily incorporated into salads, wraps, or served as a simple main course.
⚠️ Watch-outs & how to enjoy it better
The frying process can still add some fat, and it may be high in sodium depending on the seasoning or brine used. To counteract this, pair it with fiber-rich vegetables like broccoli or spinach to aid digestion and balance the meal, and choose low-sodium seasonings or rinse the chicken if it's overly salty.
Key benefits
- Excellent source of high-quality, complete protein for muscle maintenance and satiety.
- Very low in carbohydrates and sugar, making it suitable for low-carb and ketogenic diets.
- Provides essential vitamins and minerals like niacin (B3) and selenium.
- A versatile, lean protein base for a wide variety of meals.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The practice of removing the skin and coating after frying is a common technique in some health-conscious or military dining facilities to reduce calorie and fat intake while retaining the flavor of the fried chicken.
Full nutrition (USDA data · scales with serving)
| Water | 62.9 g |
| Energy | 176 kcal |
| Protein | 29.6 g |
| Total lipid (fat) | 5.5 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 7.0 mg |
| Iron, Fe | 0.44 mg |
| Magnesium, Mg | 28.0 mg |
| Phosphorus, P | 224 mg |
| Potassium, K | 352 mg |
| Sodium, Na | 353 mg |
| Zinc, Zn | 0.90 mg |
| Copper, Cu | 0.05 mg |
| Selenium, Se | 30.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.21 mg |
| Niacin | 10.1 mg |
| Vitamin B-6 | 0.85 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Choline, total | 75.7 mg |
| Vitamin B-12 | 0.18 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 9.0 ug |
| Retinol | 9.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 1.1 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 2.0 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.0 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.02 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.02 g |
| SFA 16:0 | 0.71 g |
| SFA 18:0 | 0.23 g |
| Fatty acids, total monounsaturated | 1.8 g |
| MUFA 16:1 | 0.12 g |
| MUFA 18:1 | 1.6 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.3 g |
| PUFA 18:2 | 1.1 g |
| PUFA 18:3 | 0.10 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.06 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Cholesterol | 96.0 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 without coating healthy?
Yes, it's a very lean and high-protein option, especially compared to breaded or skin-on fried chicken. It's low in carbs and provides essential nutrients, making it a healthy choice when consumed in moderation.
How does the nutritional value change if I eat the coating?
Eating the coating significantly increases the calorie, carbohydrate, and fat content. The coating adds calories from the breading and absorbed frying oil, which can double or triple the calorie count per serving.
Can I use this in a low-carb diet?
Absolutely. Since the coating is removed, it contains zero carbohydrates and is an ideal protein source for low-carb and ketogenic diets.
What's the best way to reheat it without losing moisture?
Reheat in a low oven (around 325°F or 160°C) for 10-15 minutes, or use a skillet over medium-low heat with a splash of water or broth to create steam. Avoid microwaving, as it can make the meat rubbery.
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 1.76 kcal/g · 67% calories from protein · 0.0 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: 1.00 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.