Fast Foods, Fried Chicken, Breast, meat only, skin and breading removed
Whole food · Fast Foods
Photo: Wikipedia
This is the lean, de-breaded core of a fried chicken breast—a dense, savory protein source with a firm, fibrous texture that's been stripped of its crispy coating and fatty skin. With an impressive 28 grams of protein per 100 grams and virtually no fat or carbs, it's a powerhouse for muscle maintenance and low-calorie meal planning. Its flavor is pure, mild chicken, making it a blank canvas for sauces and seasonings.
💚 Why it's loved
People love it for its unparalleled convenience and lean protein density, making it a go-to for fitness enthusiasts and busy families alike. Its mild flavor and firm texture allow it to be shredded, sliced, or cubed into virtually any cuisine without overpowering other ingredients.
⚠️ Watch-outs & how to enjoy it better
Without skin or breading, it can be perceived as dry or bland if overcooked, and the frying process, even after removal, can leave a lingering oily mouthfeel. For those watching sodium intake, pre-cooked fast-food versions can be surprisingly high in salt. To counteract dryness, slice against the grain, reheat gently in broth or sauce, or shred and toss with a small amount of healthy fat like avocado or olive oil.
Key benefits
- Exceptionally high in complete protein per calorie
- Very low in fat, especially saturated fat
- Zero carbohydrates, suitable for keto and low-carb diets
- Excellent source of niacin (vitamin B3) and phosphorus
- Convenient, pre-cooked lean protein for meal prep
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'white meat' of the chicken breast is composed of fast-twitch muscle fibers, which are designed for short, intense bursts of activity like flapping, which is why the meat is leaner and cooks faster than the dark meat of the legs and thighs.
Full nutrition (scales with serving)
| Water | 65.6 g |
| Energy | 153 kcal |
| Energy | 638 kj |
| Protein | 27.9 g |
| Total lipid (fat) | 4.5 g |
| Ash | 2.3 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 23.0 mg |
| Iron, Fe | 0.54 mg |
| Magnesium, Mg | 28.0 mg |
| Phosphorus, P | 237 mg |
| Potassium, K | 306 mg |
| Sodium, Na | 512 mg |
| Zinc, Zn | 0.97 mg |
| Copper, Cu | 0.06 mg |
| Manganese, Mn | 0.04 mg |
| Selenium, Se | 34.1 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.23 mg |
| Niacin | 9.0 mg |
| Pantothenic acid | 1.3 mg |
| Vitamin B-6 | 0.33 mg |
| Folate, total | 12.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 12.0 ug |
| Folate, DFE | 12.0 ug |
| Choline, total | 96.6 mg |
| Betaine | 9.3 mg |
| Vitamin B-12 | 0.30 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 4.0 ug |
| Retinol | 4.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 14.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.27 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.13 mg |
| Tocopherol, delta | 0.00 mg |
| Tocotrienol, alpha | 0.00 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 5.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Fatty acids, total saturated | 1.2 g |
| SFA 4:0 | 0.01 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.02 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.03 g |
| SFA 15:0 | 0.01 g |
| SFA 16:0 | 0.78 g |
| SFA 17:0 | 0.01 g |
| SFA 18:0 | 0.31 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 2.1 g |
| MUFA 14:1 | 0.01 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.17 g |
| MUFA 16:1 c | 0.17 g |
| MUFA 17:1 | 0.01 g |
| MUFA 18:1 | 1.7 g |
| MUFA 18:1 c | 1.6 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 0.81 g |
| PUFA 18:2 | 0.57 g |
| PUFA 18:2 n-6 c,c | 0.56 g |
| PUFA 18:2 CLAs | 0.00 g |
| PUFA 18:3 | 0.07 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.06 g |
| PUFA 18:3 n-6 c,c,c | 0.00 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 | 0.02 g |
| PUFA 20:4 | 0.05 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.05 g |
| Fatty acids, total trans-monoenoic | 0.04 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 0.04 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.01 g |
| Fatty acids, total trans-polyenoic | 0.01 g |
| Cholesterol | 97.0 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is this the same as 'grilled chicken breast' from a fast-food place?
Not exactly. This specific entry is for breast meat that was originally fried (like in a chicken sandwich or nugget) but then had the skin and breading removed. Grilled chicken is cooked without breading from the start, so it may have a slightly different texture and flavor profile.
Why does it have 0g of carbs if it was fried?
The carbohydrates in fried chicken come almost entirely from the flour-based breading and any added sugars in the batter. Once that coating is physically removed, you are left with just the chicken meat itself, which contains negligible carbohydrates.
How can I keep it from drying out when reheating?
The key is gentle, moist heat. Reheat it in a covered pan with a splash of chicken broth, water, or sauce. You can also shred it and mix it into a warm dish like soup, chili, or a saucy pasta at the last minute to warm it through without overcooking.