Chicken, nuggets, dark and white meat, precooked, frozen, not reheated
Whole food · Meals, Entrees, and Side Dishes
Photo: Wikipedia
These are bite-sized pieces of chicken, a mix of dark and white meat, coated in a seasoned batter and deep-fried to a golden crisp before being flash-frozen. The texture is a classic contrast: a crunchy, savory exterior giving way to tender, juicy chicken inside. Nutritionally, they offer a solid protein punch but are notably higher in fat and refined carbohydrates from the breading.
Calorie split: 18% protein · 24% carbs · 58% fat
↓ Full nutrition💚 Why it's loved
People love the irresistible combination of a salty, crunchy coating and savory, juicy chicken—a nostalgic comfort food that's universally appealing. Their pre-cooked nature makes them the ultimate convenience food, ready in minutes from freezer to plate.
⚠️ Watch-outs & how to enjoy it better
As a pre-fried, frozen product, they can be high in sodium and contain refined carbs from the breading, which may cause blood-sugar spikes. To counteract this, pair them with a fiber-rich side like steamed broccoli or a fresh salad, and opt for baking or air-frying instead of deep-frying to manage added fats.
Key benefits
- Excellent source of high-quality protein for muscle maintenance.
- Provides a quick, convenient, and calorie-dense meal or snack.
- Frozen format reduces food waste and offers long shelf life.
- A familiar, kid-friendly protein source for picky eaters.
- Versatile base for various sauces and quick meal assemblies.
🍽️ 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 created a way to bind ground chicken meat to its breading so it wouldn't fall apart during cooking.
Full nutrition (USDA data · scales with serving)
| Water | 52.4 g |
| Energy | 268 kcal |
| Energy | 1122 kj |
| Protein | 12.0 g |
| Total lipid (fat) | 17.3 g |
| Ash | 2.2 g |
| Carbohydrate, by difference | 16.1 g |
| Fiber, total dietary | 1.6 g |
| Total Sugars | 0.72 g |
| Sucrose | 0.22 g |
| Glucose | 0.16 g |
| Fructose | 0.00 g |
| Lactose | 0.00 g |
| Maltose | 0.33 g |
| Galactose | 0.00 g |
| Starch | 15.1 g |
| Calcium, Ca | 47.0 mg |
| Iron, Fe | 0.95 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 165 mg |
| Potassium, K | 206 mg |
| Sodium, Na | 540 mg |
| Zinc, Zn | 0.78 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.31 mg |
| Selenium, Se | 17.0 ug |
| Vitamin C, total ascorbic acid | 0.40 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.15 mg |
| Niacin | 3.3 mg |
| Pantothenic acid | 0.63 mg |
| Vitamin B-6 | 0.22 mg |
| Folate, total | 35.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 35.0 ug |
| Folate, DFE | 35.0 ug |
| Choline, total | 45.5 mg |
| Vitamin B-12 | 0.23 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 16.0 ug |
| Retinol | 11.0 ug |
| Carotene, beta | 48.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 25.0 ug |
| Vitamin A, IU | 135 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 85.0 ug |
| Vitamin E (alpha-tocopherol) | 1.9 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.20 mg |
| Tocopherol, gamma | 5.8 mg |
| Tocopherol, delta | 1.3 mg |
| Tocotrienol, alpha | 0.12 mg |
| Tocotrienol, beta | 0.18 mg |
| Tocotrienol, gamma | 0.04 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 10.0 iu |
| Vitamin D (D2 + D3) | 0.30 ug |
| Vitamin K (phylloquinone) | 10.0 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.6 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 | 0.05 g |
| SFA 15:0 | 0.01 g |
| SFA 16:0 | 2.7 g |
| SFA 17:0 | 0.02 g |
| SFA 18:0 | 0.70 g |
| SFA 20:0 | 0.04 g |
| SFA 22:0 | 0.03 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 5.5 g |
| MUFA 14:1 | 0.01 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.43 g |
| MUFA 16:1 c | 0.43 g |
| MUFA 17:1 | 0.01 g |
| MUFA 18:1 | 5.0 g |
| MUFA 18:1 c | 4.9 g |
| MUFA 20:1 | 0.10 g |
| MUFA 22:1 | 0.01 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 6.8 g |
| PUFA 18:2 | 6.2 g |
| PUFA 18:2 n-6 c,c | 6.2 g |
| PUFA 18:2 CLAs | 0.01 g |
| PUFA 18:3 | 0.47 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.45 g |
| PUFA 18:3 n-6 c,c,c | 0.03 g |
| PUFA 18:3i | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.01 g |
| PUFA 20:3 | 0.02 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.01 g |
| PUFA 20:4 | 0.04 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.07 g |
| Fatty acids, total trans-monoenoic | 0.04 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 0.03 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.03 g |
| Fatty acids, total trans-polyenoic | 0.03 g |
| Cholesterol | 32.0 mg |
Amino acid profile (per 100g)
Estimated from Taquitos, frozen, chicken and cheese, oven-heated — USDA does not publish this profile for Chicken.
| Tryptophan | 0.10 g |
| Threonine | 0.27 g |
| Isoleucine | 0.36 g |
| Leucine | 0.72 g |
| Lysine | 0.47 g |
| Methionine | 0.19 g |
| Cystine | 0.20 g |
| Phenylalanine | 0.42 g |
| Tyrosine | 0.25 g |
| Valine | 0.43 g |
| Arginine | 0.48 g |
| Histidine | 0.25 g |
| Alanine | 0.37 g |
| Aspartic acid | 0.63 g |
| Glutamic acid | 2.5 g |
| Glycine | 0.41 g |
| Proline | 1.1 g |
| Serine | 0.47 g |
| Hydroxyproline | 0.00 g |
FAQ
Are chicken nuggets made from white or dark meat?
This specific product is a mix of both dark and white meat, which contributes to a more balanced flavor and juiciness compared to all-white-meat versions.
How should I reheat frozen nuggets for the best texture?
For maximum crispiness, bake them in a preheated oven at 400°F (200°C) for 15-20 minutes or use an air fryer at 375°F (190°C) for 10-12 minutes. Avoid microwaving if possible, as it makes the coating soggy.
What is the main nutritional difference between nuggets and a plain chicken breast?
Nuggets have significantly more fat and carbohydrates due to the breading and pre-frying process. A 100g serving of plain cooked chicken breast has about 3g fat and 0g carbs, versus 17g fat and 16g carbs in these nuggets.
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 2.68 kcal/g · 18% calories from protein · 1.6 g fiber · 0.7 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: 2.62 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.