Chicken, broilers or fryers, light meat, meat and skin, cooked, fried, batter
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.1 MG | 9% | |
| Riboflavin | 0.1 MG | 11% | |
| Niacin | 9.2 MG | 57% | |
| Pantothenic acid | 0.8 MG | 16% | |
| Vitamin B-6 | 0.4 MG | 23% | |
| Folate, total | 16 UG | 4% | |
| Vitamin B-12 | 0.3 UG | 12% | |
| Vitamin A, RAE | 24 UG | 3% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 20 MG | 2% | |
| Iron, Fe | 1.3 MG | 7% | |
| Magnesium, Mg | 22 MG | 5% | |
| Phosphorus, P | 168 MG | 13% | |
| Potassium, K | 185 MG | 4% | |
| Sodium, Na | 287 MG | 12% | |
| Zinc, Zn | 1.1 MG | 10% | |
| Copper, Cu | 0.1 MG | 7% | |
| Manganese, Mn | 0.1 MG | 2% | |
| Selenium, Se | 27.2 UG | 49% |
Nutrition Highlights
- Excellent source of protein with 23.6g per 100g, great for muscle building and recovery.
- Good source of Selenium, Se (49% DV).
- Rich source of Niacin (57% of Daily Value per 100g).
- Good source of Vitamin B-6 (23% DV).
About Chicken, broilers or fryers, light meat, meat and skin, cooked, fried, batter
This popular poultry cut combines the breast and wing meat with the skin still attached, then coats it in a seasoned batter before frying. The result is a tender, juicy bite with a crispy exterior that's especially favored for its mild flavor and versatility. While the frying process adds richness, it also increases the fat content compared to leaner preparations. Nutritionally, it provides a solid protein source, making it useful for muscle repair and satiety, though the batter and frying oil contribute extra calories and fat that may be worth considering for those monitoring their intake.
It's commonly enjoyed as a main dish, served alongside vegetables, grains, or salads to create a balanced plate. Some people use it in sandwiches, wraps, or salads for added texture and flavor. Because it's higher in fat than skinless, unbattered versions, it can be a good occasional choice rather than an everyday staple—especially if paired with lighter sides or prepared using alternative cooking methods like baking or air frying to reduce fat while keeping the protein content intact.
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