KFC, Fried Chicken, EXTRA CRISPY, Breast, meat and skin with breading
Whole food · Fast Foods
Photo: Wikipedia
This is a piece of KFC's signature Extra Crispy chicken breast, featuring a thick, craggy, golden-brown breading that shatters audibly with each bite. The skin and breading provide a rich, savory, and slightly salty crunch that gives way to the tender, juicy white meat beneath. Nutritionally, it's a calorie-dense protein source, packing over 21 grams of protein per 100 grams but also a significant amount of fat from the frying process.
Calorie split: 32% protein · 13% carbs · 56% fat
↓ Full nutrition💚 Why it's loved
People love it for the irresistible textural contrast—the explosive crunch of the seasoned breading against the soft, steaming chicken. It's a iconic comfort food, deeply tied to American fast-food culture and nostalgic memories of family meals.
⚠️ Watch-outs & how to enjoy it better
The high fat and calorie content, along with significant sodium from the seasoning and breading, can be a concern for heart health or blood pressure management. To counteract this, pair it with a fiber-rich side like coleslaw or green beans, practice strict portion control (e.g., one piece as part of a larger meal), and consider removing some of the skin and breading before eating to reduce fat intake.
Key benefits
- High-quality complete protein for muscle maintenance and satiety.
- Provides essential minerals like selenium and phosphorus.
- A convenient, ready-to-eat source of energy and calories.
- The breading can help retain moisture in the lean breast meat.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
KFC's Original Recipe chicken uses a pressure fryer, but the Extra Crispy variety is cooked in open, commercial pressure-less fryers, which allows more moisture to escape from the breading, creating its distinct, extra-crunchy texture.
Full nutrition (USDA data · scales with serving)
| Water | 51.4 g |
| Energy | 268 kcal |
| Energy | 1121 kj |
| Protein | 21.2 g |
| Total lipid (fat) | 16.6 g |
| Ash | 2.3 g |
| Carbohydrate, by difference | 8.5 g |
| Calcium, Ca | 27.0 mg |
| Iron, Fe | 0.57 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 215 mg |
| Potassium, K | 258 mg |
| Sodium, Na | 607 mg |
| Zinc, Zn | 0.78 mg |
| Copper, Cu | 0.40 mg |
| Manganese, Mn | 0.14 mg |
| Selenium, Se | 21.9 ug |
| Thiamin | 0.04 mg |
| Riboflavin | 0.11 mg |
| Niacin | 8.1 mg |
| Pantothenic acid | 1.3 mg |
| Vitamin B-6 | 0.31 mg |
| Vitamin B-12 | 0.32 ug |
| Retinol | 17.0 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.5 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.01 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 | 2.6 g |
| SFA 17:0 | 0.02 g |
| SFA 18:0 | 0.78 g |
| SFA 20:0 | 0.03 g |
| SFA 22:0 | 0.03 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 5.4 g |
| MUFA 14:1 | 0.01 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.52 g |
| MUFA 16:1 c | 0.51 g |
| MUFA 17:1 | 0.01 g |
| MUFA 18:1 | 4.8 g |
| MUFA 18:1 c | 4.8 g |
| MUFA 20:1 | 0.06 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.01 g |
| Fatty acids, total polyunsaturated | 6.3 g |
| PUFA 18:2 | 5.9 g |
| PUFA 18:2 n-6 c,c | 5.8 g |
| PUFA 18:2 CLAs | 0.02 g |
| PUFA 18:3 | 0.29 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.28 g |
| PUFA 18:3 n-6 c,c,c | 0.01 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 | 0.04 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.02 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.11 g |
| Fatty acids, total trans-monoenoic | 0.05 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 0.05 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.06 g |
| Fatty acids, total trans-polyenoic | 0.06 g |
| Cholesterol | 76.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.16 g |
| Threonine | 0.70 g |
| Isoleucine | 0.62 g |
| Leucine | 1.3 g |
| Lysine | 0.92 g |
| Methionine | 0.31 g |
| Cystine | 0.25 g |
| Phenylalanine | 0.81 g |
| Tyrosine | 0.65 g |
| Valine | 0.77 g |
| Arginine | 1.2 g |
| Histidine | 0.51 g |
| Alanine | 1.2 g |
| Aspartic acid | 1.4 g |
| Glutamic acid | 5.0 g |
| Glycine | 1.8 g |
| Proline | 1.7 g |
| Serine | 0.83 g |
| Hydroxyproline | 0.58 g |
FAQ
Is the Extra Crispy breading made differently than the Original Recipe?
Yes. The Extra Crispy breading uses a different, heavier flour blend and is cooked in open fryers without the pressure used for the Original Recipe, resulting in a thicker, crunchier, and more textured crust.
How does the nutrition compare to grilled chicken?
Fried chicken breast has significantly more calories and fat (often double or more) than grilled or roasted chicken breast of the same weight, primarily due to the oil absorbed during frying and the added breading.
What is the best way to reheat it to keep it crispy?
Avoid the microwave, which will steam and soften the breading. Instead, reheat in an air fryer or a conventional oven at 375°F (190°C) for 10-15 minutes until heated through and the crust has re-crisped.
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 · 32% calories from protein · 0.0 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: 2.35 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.