Source: USDA FoodData Central · Fast Food · Data verified by CaloriesCalc
* % Daily Value based on a 2,000 kcal diet.
| Nutrient | Amount | % Daily Value | Bar |
|---|---|---|---|
| Niacin | 8.0mg | 50% | |
| Selenium | 21µg | 38% | |
| Vitamin B6 | 0.50mg | 29% | |
| Sodium | 502mg | 22% | |
| Phosphorus | 200mg | 16% | |
| Vitamin B12 | 0.3µg | 13% | |
| Iron | 1.2mg | 7% | |
| Zinc | 2.0mg | 18% | |
| Potassium | 240mg | 5% | |
| Magnesium | 25mg | 6% |
| Weight | Calories | Protein | Net Carbs | Fat |
|---|
Per 100g with skin and breading. Without skin and breading: ~165 kcal (similar to roast chicken). KFC Original Recipe breast: 390 kcal. KFC drumstick: 130 kcal. Thighs have more fat than breasts. GI low (~35) due to protein and fat.
At 26g protein per 100g, fried chicken has one of the highest protein contents of any fast food. This complete protein — providing all 9 essential amino acids — makes fried chicken a meaningful protein source despite its other nutritional limitations. The protein also produces strong satiety, meaning people tend to eat less in subsequent meals after a protein-rich fried chicken meal compared to lower-protein fast food.
The breading on fried chicken acts like a sponge during deep frying, absorbing substantial amounts of cooking oil. This oil absorption accounts for the ~80-100 kcal/100g difference between fried and roasted chicken. Different frying methods produce different oil absorption: pressure frying (used by KFC) absorbs less oil than open pan frying, producing a crispier crust. Air frying mimics the Maillard reaction (browning) without submersion in oil, cutting fat by 70-75%.
Most fried chicken recipes involve brining or marinating in salt solutions, seasoned coatings, and sometimes monosodium glutamate — all contributing to the 502mg sodium per 100g. Fast food fried chicken is typically higher than homemade due to these processing steps. Reducing sodium means limiting marinade salt, using herb-based seasonings, and controlling coating salt.
The skin and breading of fried chicken contains the majority of the fat and most of the calorie increase over plain chicken. Removing both before eating saves 30-40% of calories. A 160g fried chicken breast without skin or breading: ~240 kcal vs ~416 kcal with skin and breading — a 170 kcal saving from a single modification.
Nutrition values from USDA FoodData Central. Not medical advice.