Chicken patty, breaded
Common food
Photo: Wikipedia
A breaded chicken patty is a pre-formed, breaded, and fried (or baked) disc of ground chicken, offering a satisfyingly crispy exterior and a savory, tender interior. Its nutrition profile is characterized by a significant fat content, primarily from the breading and cooking oil, alongside a moderate protein source. The texture is a key appeal, providing a crunchy contrast to the soft chicken inside.
Calorie split: 21% protein · 18% carbs · 61% fat
↓ Full nutrition💚 Why it's loved
People love it for its satisfying crunch and savory, comforting flavor that pairs effortlessly with buns, sauces, and sides. Its convenience and kid-friendly appeal make it a staple in quick meals and school lunches.
⚠️ Watch-outs & how to enjoy it better
The high fat and potential sodium content can be a concern for heart health, and the refined breading offers little fiber. To counteract this, bake instead of fry, pair with a large, fiber-rich vegetable salad or roasted broccoli, and practice portion control by having one patty with a substantial side.
Key benefits
- Provides a convenient, pre-portioned source of protein.
- Offers a quick and easy meal component for busy schedules.
- Versatile for various meal formats, from sandwiches to salads.
- Can be prepared via baking for a slightly lower-fat option.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The modern chicken patty's widespread popularity in the U.S. is closely tied to the rise of fast-food chicken sandwiches in the 1980s and 1990s, particularly from chains like Chick-fil-A and McDonald's.
Full nutrition (USDA data · scales with serving)
| Water | 50.8 g |
| Energy | 287 kcal |
| Protein | 14.8 g |
| Total lipid (fat) | 19.6 g |
| Carbohydrate, by difference | 12.8 g |
| Fiber, total dietary | 0.30 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 19.0 mg |
| Iron, Fe | 0.95 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 208 mg |
| Potassium, K | 261 mg |
| Sodium, Na | 532 mg |
| Zinc, Zn | 1.1 mg |
| Copper, Cu | 0.09 mg |
| Selenium, Se | 23.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.07 mg |
| Niacin | 4.8 mg |
| Vitamin B-6 | 0.18 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Choline, total | 33.8 mg |
| Vitamin B-12 | 0.29 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 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) | 1.3 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.30 ug |
| Vitamin K (phylloquinone) | 4.2 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.7 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 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 3.0 g |
| SFA 18:0 | 0.66 g |
| Fatty acids, total monounsaturated | 8.3 g |
| MUFA 16:1 | 0.69 g |
| MUFA 18:1 | 7.7 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 4.8 g |
| PUFA 18:2 | 4.7 g |
| PUFA 18:3 | 0.13 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 43.0 mg |
Amino acid profile (per 100g)
Estimated from Chicken patty, frozen, uncooked — USDA does not publish this profile for Chicken patty.
| Tryptophan | 0.18 g |
| Threonine | 0.54 g |
| Isoleucine | 0.59 g |
| Leucine | 0.99 g |
| Lysine | 0.96 g |
| Methionine | 0.29 g |
| Cystine | 0.16 g |
| Phenylalanine | 0.51 g |
| Tyrosine | 0.32 g |
| Valine | 0.64 g |
| Arginine | 0.78 g |
| Histidine | 0.42 g |
| Alanine | 0.70 g |
| Aspartic acid | 1.2 g |
| Glutamic acid | 2.2 g |
| Glycine | 0.61 g |
| Proline | 0.66 g |
| Serine | 0.52 g |
| Hydroxyproline | 0.07 g |
FAQ
Is a breaded chicken patty healthy?
It provides protein but is often high in fat and sodium due to breading and frying. Its healthiness depends on the cooking method (baking is better) and what you pair it with—opt for whole grains and vegetables instead of fries and white bread.
How do I cook a frozen breaded chicken patty?
For best results, bake it on a preheated oven tray at 400°F (200°C) for 15-20 minutes, flipping halfway, until the internal temperature reaches 165°F (74°C). This method yields a crispier texture than microwaving.
What is the difference between a chicken patty and a chicken nugget?
A chicken patty is a single, larger, formed disc typically used for sandwiches, while chicken nuggets are smaller, bite-sized pieces. Both are made from ground chicken, breaded, and cooked, but their shape and intended use differ.
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 2.87 kcal/g · 21% calories from protein · 0.3 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: 2.04 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.