Chicken, broilers or fryers, light meat, meat and skin, cooked, fried, batter
Whole food · Poultry Products
Photo: Wikipedia
This is the juicy, tender breast meat of a young chicken, coated in a seasoned batter and deep-fried to a golden, crispy shell. The contrast between the crunchy, savory exterior and the moist, mild white meat inside is its signature appeal. Per 100g, it delivers a solid 23.55g of protein alongside 15.44g of fat, making it a calorie-dense, protein-rich option.
💚 Why it's loved
People adore it for the universal satisfaction of that first crunch, giving way to tender, savory meat. It's the ultimate comfort food, deeply embedded in fast-food culture and home cooking for its crowd-pleasing, versatile flavor.
⚠️ Watch-outs & how to enjoy it better
The frying process significantly increases the calorie and fat content, which may not suit low-fat diets. The refined flour batter can cause a rapid blood sugar spike. To counteract, pair it with a large portion of non-starchy vegetables (like steamed broccoli or a leafy salad) to add fiber and slow digestion, and practice portion control by enjoying a single piece as part of a balanced plate.
Key benefits
- Excellent source of high-quality protein for muscle maintenance.
- Provides essential B vitamins like niacin and B6 for energy metabolism.
- Contains minerals like selenium and phosphorus.
- A familiar, palatable way to increase protein intake for many diets.
- The batter can be a vehicle for herbs and spices with antioxidant properties.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The crispy coating on fried chicken is a form of the Maillard reaction, a complex chemical process between amino acids and sugars that creates hundreds of new flavor compounds when heated, which is why it tastes so uniquely delicious.
Full nutrition (scales with serving)
| Water | 50.2 g |
| Energy | 277 kcal |
| Energy | 1159 kj |
| Protein | 23.6 g |
| Total lipid (fat) | 15.4 g |
| Ash | 1.3 g |
| Carbohydrate, by difference | 9.5 g |
| Calcium, Ca | 20.0 mg |
| Iron, Fe | 1.3 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 168 mg |
| Potassium, K | 185 mg |
| Sodium, Na | 287 mg |
| Zinc, Zn | 1.1 mg |
| Copper, Cu | 0.06 mg |
| Manganese, Mn | 0.06 mg |
| Selenium, Se | 27.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.11 mg |
| Riboflavin | 0.15 mg |
| Niacin | 9.2 mg |
| Pantothenic acid | 0.79 mg |
| Vitamin B-6 | 0.39 mg |
| Folate, total | 16.0 ug |
| Folic acid | 10.0 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 23.0 ug |
| Vitamin B-12 | 0.28 ug |
| Vitamin A, RAE | 24.0 ug |
| Retinol | 24.0 ug |
| Vitamin A, IU | 79.0 iu |
| Fatty acids, total saturated | 4.1 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.09 g |
| SFA 16:0 | 2.8 g |
| SFA 18:0 | 1.2 g |
| Fatty acids, total monounsaturated | 6.4 g |
| MUFA 16:1 | 0.45 g |
| MUFA 18:1 | 5.8 g |
| MUFA 20:1 | 0.09 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.6 g |
| PUFA 18:2 | 3.2 g |
| PUFA 18:3 | 0.18 g |
| PUFA 20:4 | 0.07 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 | 84.0 mg |
| Tryptophan | 0.27 g |
| Threonine | 0.96 g |
| Isoleucine | 1.2 g |
| Leucine | 1.7 g |
| Lysine | 1.8 g |
| Methionine | 0.62 g |
| Cystine | 0.33 g |
| Phenylalanine | 0.94 g |
| Tyrosine | 0.76 g |
| Valine | 1.1 g |
| Arginine | 1.4 g |
| Histidine | 0.68 g |
| Alanine | 1.3 g |
| Aspartic acid | 2.0 g |
| Glutamic acid | 3.8 g |
| Glycine | 1.5 g |
| Proline | 1.2 g |
| Serine | 0.87 g |
FAQ
Is the batter the main source of carbs?
Yes, virtually all 9.5g of carbohydrates per 100g come from the refined wheat flour in the batter, as the chicken meat itself contains negligible carbs.
How does the nutrition change if I remove the skin?
Removing the skin and batter after cooking reduces the fat and calorie content significantly, as much of the absorbed frying oil resides there. However, you also lose the crispy texture and much of the seasoned flavor.
Can I make a healthier version at home?
You can use an air fryer or oven-bake with a light, whole-grain breadcrumb coating to drastically reduce added fat while maintaining a crispy texture.