Chicken, broilers or fryers, breast, meat and skin, cooked, fried, batter
Whole food · Poultry Products
Photo: Wikipedia
This is a golden, crispy slice of chicken breast, where the tender meat is coated in a seasoned batter and fried to a satisfying crunch. The exterior offers a shatteringly crisp texture, while the interior remains juicy and mild, with a savory, slightly salty flavor profile. Nutritionally, it provides a solid 24.84g of protein per 100g, making it a substantial source of this muscle-building macronutrient.
💚 Why it's loved
People love it for the irresistible contrast between the crunchy, flavorful batter and the tender, juicy chicken inside. It's a universal comfort food that forms the backbone of countless beloved dishes, from American fast food to Asian street snacks.
⚠️ Watch-outs & how to enjoy it better
The frying process significantly increases the fat and calorie content compared to grilled or baked chicken, and the batter can be high in refined carbohydrates and sodium. Those monitoring fat intake, blood sugar, or sodium should enjoy it in moderation. To counteract this, pair it with a large portion of non-starchy vegetables (like a side salad or steamed broccoli) to add fiber and volume, and choose a smaller portion of the chicken itself.
Key benefits
- High-quality complete protein source
- Provides essential B vitamins like niacin and B6
- Contains minerals like selenium and phosphorus
- Satiating due to high protein and fat content
- Versatile base for many global dishes
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The crispiness of a perfect fried chicken batter is a science: the initial high heat creates steam that puffs the coating, while the subsequent Maillard reaction and caramelization build complex flavors and that signature golden-brown crunch.
Full nutrition (scales with serving)
| Water | 51.6 g |
| Energy | 260 kcal |
| Energy | 1088 kj |
| Protein | 24.8 g |
| Total lipid (fat) | 13.2 g |
| Ash | 1.3 g |
| Carbohydrate, by difference | 9.0 g |
| Fiber, total dietary | 0.30 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 20.0 mg |
| Iron, Fe | 1.3 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 185 mg |
| Potassium, K | 201 mg |
| Sodium, Na | 275 mg |
| Zinc, Zn | 0.95 mg |
| Copper, Cu | 0.06 mg |
| Manganese, Mn | 0.05 mg |
| Selenium, Se | 28.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.12 mg |
| Riboflavin | 0.15 mg |
| Niacin | 10.5 mg |
| Pantothenic acid | 0.82 mg |
| Vitamin B-6 | 0.43 mg |
| Folate, total | 15.0 ug |
| Folic acid | 9.0 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 21.0 ug |
| Choline, total | 64.8 mg |
| Betaine | 16.4 mg |
| Vitamin B-12 | 0.30 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 20.0 ug |
| Retinol | 20.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 67.0 iu |
| 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), International Units | 6.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin D3 (cholecalciferol) | 0.10 ug |
| Vitamin K (phylloquinone) | 2.4 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Fatty acids, total saturated | 3.5 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.08 g |
| SFA 16:0 | 2.4 g |
| SFA 18:0 | 1.0 g |
| Fatty acids, total monounsaturated | 5.5 g |
| MUFA 16:1 | 0.37 g |
| MUFA 18:1 | 5.0 g |
| MUFA 20:1 | 0.07 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.1 g |
| PUFA 18:2 | 2.8 g |
| PUFA 18:3 | 0.15 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.06 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) | 0.02 g |
| Cholesterol | 85.0 mg |
| Tryptophan | 0.28 g |
| Threonine | 1.0 g |
| Isoleucine | 1.3 g |
| Leucine | 1.8 g |
| Lysine | 2.0 g |
| Methionine | 0.66 g |
| Cystine | 0.34 g |
| Phenylalanine | 0.99 g |
| Tyrosine | 0.81 g |
| Valine | 1.2 g |
| Arginine | 1.5 g |
| Histidine | 0.73 g |
| Alanine | 1.4 g |
| Aspartic acid | 2.2 g |
| Glutamic acid | 3.9 g |
| Glycine | 1.5 g |
| Proline | 1.3 g |
| Serine | 0.91 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is fried chicken breast healthier than fried chicken thigh?
Generally, yes. Chicken breast meat is leaner than thigh meat, so even when fried, the total fat content per 100g is typically lower. However, the batter and frying method still add significant fat and calories to both cuts.
How can I make a lighter version at home?
You can use a lighter batter (e.g., with sparkling water or buttermilk), coat with panko breadcrumbs for extra crunch with less density, and use an air fryer or shallow pan-frying method with a small amount of oil instead of deep-frying.
Why does the batter sometimes get soggy?
Sogginess is usually caused by trapped steam. To prevent it, let the fried chicken rest on a wire rack (not a plate) so air can circulate. Also, ensure your oil is hot enough before adding the chicken to seal the batter quickly.