Chicken, NS as to part, fried, coated, skin / coating eaten
Common food
Photo: Wikipedia
This is classic fried chicken, where a juicy piece of chicken is coated in seasoned flour or batter and deep-fried to a golden, crispy perfection. The exterior shatters with a satisfying crunch, giving way to tender, moist meat inside. Nutritionally, it's a significant source of protein but also carries a notable amount of fat from the cooking process and edible coating.
Calorie split: 35% protein · 11% carbs · 54% fat
↓ Full nutrition💚 Why it's loved
People adore it for the irresistible contrast of the shatteringly crisp, savory coating and the succulent, flavorful meat within. Its universal appeal lies in its comforting, hearty nature and its role as a centerpiece for gatherings and comfort meals.
⚠️ Watch-outs & how to enjoy it better
The primary downsides are its high fat and calorie density from deep-frying, and the refined carbohydrates in the coating which can cause blood sugar spikes. To counteract this, pair it with fiber-rich vegetables (like coleslaw or green beans) to slow digestion, practice strict portion control, and opt for baking or air-frying at home to reduce added fats.
Key benefits
- Excellent source of complete protein for muscle maintenance
- Provides essential minerals like selenium and phosphorus
- The coating can be a source of quick energy from carbohydrates
- A familiar, comforting food in many cultures
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The practice of coating and frying chicken in the American South is believed to have been heavily influenced by cooking techniques brought to the country by Scottish and West African immigrants.
Full nutrition (USDA data · scales with serving)
| Water | 53.5 g |
| Energy | 251 kcal |
| Protein | 21.8 g |
| Total lipid (fat) | 15.0 g |
| Carbohydrate, by difference | 7.1 g |
| Fiber, total dietary | 0.20 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 44.0 mg |
| Iron, Fe | 0.86 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 216 mg |
| Potassium, K | 264 mg |
| Sodium, Na | 671 mg |
| Zinc, Zn | 1.3 mg |
| Copper, Cu | 0.09 mg |
| Selenium, Se | 27.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.25 mg |
| Niacin | 6.7 mg |
| Vitamin B-6 | 0.23 mg |
| Folate, total | 22.0 ug |
| Folic acid | 12.0 ug |
| Folate, food | 11.0 ug |
| Folate, DFE | 30.0 ug |
| Choline, total | 78.0 mg |
| Vitamin B-12 | 0.40 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 14.0 ug |
| Retinol | 14.0 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) | 0.49 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.0 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 | 0.13 g |
| SFA 16:0 | 2.7 g |
| SFA 18:0 | 1.0 g |
| Fatty acids, total monounsaturated | 6.8 g |
| MUFA 16:1 | 0.64 g |
| MUFA 18:1 | 5.9 g |
| MUFA 20:1 | 0.10 g |
| MUFA 22:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 2.8 g |
| PUFA 18:2 | 2.4 g |
| PUFA 18:3 | 0.26 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) | 0.00 g |
| Cholesterol | 100 mg |
Amino acid profile (per 100g)
Estimated from Restaurant, Latino, chicken and rice, entree, prepared — USDA does not publish this profile for Chicken.
| Tryptophan | 0.16 g |
| Threonine | 0.50 g |
| Isoleucine | 0.55 g |
| Leucine | 0.93 g |
| Lysine | 0.93 g |
| Methionine | 0.31 g |
| Cystine | 0.15 g |
| Phenylalanine | 0.51 g |
| Tyrosine | 0.35 g |
| Valine | 0.62 g |
| Arginine | 0.80 g |
| Histidine | 0.40 g |
| Alanine | 0.68 g |
| Aspartic acid | 1.1 g |
| Glutamic acid | 1.9 g |
| Glycine | 0.58 g |
| Proline | 0.51 g |
| Serine | 0.47 g |
FAQ
Is the skin and coating part of the standard nutritional data?
Yes, the data provided (251 kcal per 100g) explicitly includes the skin and the edible coating, which are significant contributors to the fat and calorie content.
How does the cooking method affect its nutrition?
Deep-frying adds considerable fat. Baking, air-frying, or pan-frying with minimal oil can lower the fat content, though it may alter the texture of the coating.
Is fried chicken a good post-workout meal?
While it provides protein for recovery, the high fat content can slow digestion. Grilled chicken is often a leaner choice for post-workout nutrition.
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 2.51 kcal/g · 35% calories from protein · 0.2 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: 2.54 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.