Chicken, broilers or fryers, breast, meat only, cooked, fried
Whole food · Poultry Products
Photo: Wikipedia
A lean, high-protein cut from young chickens, pan-fried or deep-fried to a golden crisp. The meat is tender and juicy with a satisfying, slightly salty crust. It's a powerhouse of complete protein with minimal fat and virtually no carbohydrates.
Calorie split: 75% protein · 1% carbs · 24% fat
↓ Full nutrition💚 Why it's loved
People love it for its satisfying crunch and savory, juicy interior, making it a universal comfort food. Its mild flavor acts as a perfect canvas for a wide array of spices, marinades, and sauces.
⚠️ Watch-outs & how to enjoy it better
The frying process adds significant calories and fats compared to other cooking methods. To counteract this, opt for air-frying or baking with a light spray of oil, and pair it with a large portion of non-starchy vegetables to balance the meal and add fiber.
Key benefits
- Excellent source of complete, high-quality protein for muscle repair and growth.
- Very low in carbohydrates, making it suitable for low-carb and ketogenic diets.
- Provides essential nutrients like niacin, vitamin B6, and selenium.
- A versatile base for countless healthy and flavorful meal preparations.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'broiler' designation refers to chickens bred and raised specifically for meat production, typically reaching market weight in just 6-7 weeks.
Full nutrition (USDA data · scales with serving)
| Water | 60.2 g |
| Energy | 187 kcal |
| Energy | 782 kj |
| Protein | 33.4 g |
| Total lipid (fat) | 4.7 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.51 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 16.0 mg |
| Iron, Fe | 1.1 mg |
| Magnesium, Mg | 31.0 mg |
| Phosphorus, P | 246 mg |
| Potassium, K | 276 mg |
| Sodium, Na | 79.0 mg |
| Zinc, Zn | 1.1 mg |
| Copper, Cu | 0.05 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 26.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.13 mg |
| Niacin | 14.8 mg |
| Pantothenic acid | 1.0 mg |
| Vitamin B-6 | 0.64 mg |
| Folate, total | 4.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 4.0 ug |
| Folate, DFE | 4.0 ug |
| Choline, total | 95.9 mg |
| Betaine | 7.0 mg |
| Vitamin B-12 | 0.37 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 7.0 ug |
| Retinol | 7.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 23.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.42 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 5.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin D3 (cholecalciferol) | 0.10 ug |
| Vitamin K (phylloquinone) | 2.4 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.3 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 | 0.03 g |
| SFA 16:0 | 0.85 g |
| SFA 18:0 | 0.37 g |
| Fatty acids, total monounsaturated | 1.7 g |
| MUFA 16:1 | 0.15 g |
| MUFA 18:1 | 1.5 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.1 g |
| PUFA 18:2 | 0.86 g |
| PUFA 18:3 | 0.05 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.07 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.02 g |
| PUFA 22:6 n-3 (DHA) | 0.03 g |
| Cholesterol | 91.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.39 g |
| Threonine | 1.4 g |
| Isoleucine | 1.8 g |
| Leucine | 2.5 g |
| Lysine | 2.8 g |
| Methionine | 0.93 g |
| Cystine | 0.43 g |
| Phenylalanine | 1.3 g |
| Tyrosine | 1.1 g |
| Valine | 1.7 g |
| Arginine | 2.0 g |
| Histidine | 1.0 g |
| Alanine | 1.8 g |
| Aspartic acid | 3.0 g |
| Glutamic acid | 5.0 g |
| Glycine | 1.6 g |
| Proline | 1.4 g |
| Serine | 1.2 g |
FAQ
Is fried chicken breast a good post-workout meal?
Yes, it's an excellent source of protein for muscle recovery. The key is to prepare it in a healthier way, like air-frying or baking, to avoid excessive added fats that could slow digestion.
How can I make fried chicken breast healthier?
Use an air fryer or oven-bake with a light coating of whole-grain breadcrumbs or crushed nuts. Use herbs and spices for flavor instead of relying solely on salt.
Does frying destroy the nutrients in chicken breast?
Frying doesn't significantly reduce the high-quality protein content. However, it can reduce some heat-sensitive B vitamins. The primary nutritional change is the addition of fat from the cooking oil.
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 1.87 kcal/g · 72% 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: 0.29 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.