Chicken, NS as to part, fried, coated, skin / coating not eaten
Common food
Photo: Wikipedia
This is a lean, protein-packed cut of chicken that's been breaded or battered and deep-fried, then served without its skin or coating. The exterior offers a satisfying crunch, while the interior meat is typically juicy and tender. Nutritionally, it's a high-protein, low-carbohydrate option, making it a popular choice for those monitoring their macronutrient intake.
💚 Why it's loved
People love it for the universal appeal of its crispy texture and savory, comforting flavor. It's a familiar, crowd-pleasing staple that works in everything from fast-food buckets to gourmet salads.
⚠️ Watch-outs & how to enjoy it better
The frying process can add significant calories and potentially inflammatory fats if the oil is reused or of poor quality. The coating, even when eaten sparingly, can be a source of hidden sodium and refined carbs. To counteract this, opt for air-fried or oven-baked versions at home, and pair it with fiber-rich vegetables to slow digestion and balance the meal.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Very low in carbohydrates and sugars.
- Provides essential nutrients like niacin and selenium.
- A versatile base for many global cuisines.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The modern chicken nugget was invented in 1963 by Robert C. Baker, a food science professor at Cornell University, who needed a way to bind meat to batter without a skin so it could be mass-produced.
Full nutrition (scales with serving)
| Water | 65.1 g |
| Energy | 164 kcal |
| Protein | 26.2 g |
| Total lipid (fat) | 6.6 g |
| Carbohydrate, by difference | 0.07 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 22.0 mg |
| Iron, Fe | 0.75 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 222 mg |
| Potassium, K | 286 mg |
| Sodium, Na | 528 mg |
| Zinc, Zn | 1.6 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 32.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.28 mg |
| Niacin | 7.4 mg |
| Vitamin B-6 | 0.28 mg |
| Folate, total | 12.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 12.0 ug |
| Folate, DFE | 12.0 ug |
| Choline, total | 99.7 mg |
| Vitamin B-12 | 0.45 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 8.0 ug |
| Retinol | 8.0 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) | 0.31 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Fatty acids, total saturated | 1.7 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 | 0.00 g |
| SFA 14:0 | 0.04 g |
| SFA 16:0 | 1.2 g |
| SFA 18:0 | 0.42 g |
| Fatty acids, total monounsaturated | 2.8 g |
| MUFA 16:1 | 0.32 g |
| MUFA 18:1 | 2.3 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.2 g |
| PUFA 18:2 | 0.97 g |
| PUFA 18:3 | 0.08 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 | 113 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is this healthier than fried chicken with the skin on?
Yes, removing the skin and coating eliminates a significant portion of the total fat and calories, making it a leaner protein source.
Can I make this at home in a healthier way?
Absolutely. Use an air fryer or oven with a light spray of oil and whole-grain breadcrumbs or crushed cornflakes for a crunchy, lower-fat coating.
Why is the protein so high relative to the fat?
Because the skin (where most fat resides) and the batter (which absorbs oil) are not eaten, you're left with the lean breast or thigh meat, which is naturally high in protein and low in fat.