A 3 oz serving of batter-fried chicken, meat and skin (85 g), has 246 calories, 19.2 g of protein, 14.7 g of fat and 8 g of carbohydrate from the batter. The numbers are USDA's for chicken fried in batter, bone removed.
FDA standard format. Values use the FDA rounding rules for the serving you pick. Nutrients USDA does not report for this food print as 0 on the panel and as "not reported" in the table.
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3 oz (85 g)
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| Nutrient | Per serving | % DV* | Per 100 g |
|---|---|---|---|
| Calories and macronutrients | |||
| Calories | 246 | 289 | |
| Total fat | 14.7 g | 19% | 17.4 g |
| Saturated fat | 3.9 g | 20% | 4.61 g |
| Trans fat | not reported | ||
| Monounsaturated fat | 6 g | 7.09 g | |
| Polyunsaturated fat | 3.5 g | 4.1 g | |
| Cholesterol | 74 mg | 25% | 87 mg |
| Sodium | 248 mg | 11% | 292 mg |
| Total carbohydrate | 8 g | 3% | 9.42 g |
| Dietary fiber | 0.3 g | 1% | 0.3 g |
| Total sugars | 0 g | 0 g | |
| Added sugars | not reported | ||
| Protein | 19.2 g | 22.5 g | |
| Vitamins | |||
| Vitamin D | 0.17 mcg | 1% | 0.2 mcg |
| Vitamin A | 24 mcg | 3% | 28 mcg |
| Vitamin C | 0 mg | 0% | 0 mg |
| Vitamin E | 1.1 mg | 7% | 1.24 mg |
| Vitamin K | 2 mcg | 2% | 2.4 mcg |
| Thiamin (B1) | 0.1 mg | 8% | 0.12 mg |
| Riboflavin (B2) | 0.16 mg | 12% | 0.19 mg |
| Niacin (B3) | 6 mg | 37% | 7.04 mg |
| Vitamin B6 | 0.26 mg | 16% | 0.31 mg |
| Folate (DFE) | 21 mcg | 5% | 25 mcg |
| Vitamin B12 | 0.24 mcg | 10% | 0.28 mcg |
| Choline | 54 mg | 10% | 63.5 mg |
| Minerals | |||
| Calcium | 18 mg | 1% | 21 mg |
| Iron | 1.2 mg | 6% | 1.37 mg |
| Potassium | 157 mg | 3% | 185 mg |
| Magnesium | 18 mg | 4% | 21 mg |
| Phosphorus | 132 mg | 11% | 155 mg |
| Zinc | 1.4 mg | 13% | 1.67 mg |
| Copper | 0.06 mg | 7% | 0.07 mg |
| Manganese | <0.1 mg | 2% | 0.06 mg |
| Selenium | 22 mcg | 39% | 25.5 mcg |
| Other | |||
| Water | 42 g | 49.4 g | |
| Caffeine | 0 mg | 0 mg | |
| Alcohol | 0 g | 0 g | |
* Percent Daily Values are based on a 2,000 calorie diet (FDA reference values for adults and children 4 years and older). Per-100 g values are USDA figures before label rounding.
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Every serving below is a USDA household measure for this food, a fraction of one, or a unit conversion. Amounts are USDA values scaled by weight; only the Nutrition Facts panel applies the coarser FDA label rounding.
| Serving | Weight | Calories | Total carbohydrate | Protein | Total fat | Dietary fiber | Total sugars |
|---|---|---|---|---|---|---|---|
| 3 oz | 85 g | 246 | 8 g | 19.2 g | 14.7 g | 0.3 g | 0 g |
| 1 unit (yield from 1 lb ready-to-cook chicken) | 280 g | 809 | 26.4 g | 63.1 g | 48.6 g | 0.8 g | 0 g |
| 1/2 chicken, bone removed | 466 g | 1347 | 43.9 g | 105 g | 80.9 g | 1.4 g | 0 g |
| 100 g | 100 g | 289 | 9.4 g | 22.5 g | 17.4 g | 0.3 g | 0 g |
A 3 oz serving of batter-fried chicken (85 g) has 246 calories. 100 g has 289 calories. On a Nutrition Facts label, calories are rounded to the nearest 5 or 10, so the panel above may show 250.
A 3 oz serving of batter-fried chicken, meat and skin (85 g), has about 246 calories in this USDA record. Half a chicken with the bones removed (466 g) has about 1,347. Per 100 g it lists 289 calories.
A 3 oz serving of batter-fried chicken (85 g) has 19.2 g protein, 38% of the 50 g Daily Value. 100 g has 22.5 g. At 20% DV or more per serving, that meets the FDA threshold for an "excellent source" claim.
Yes, plenty: a 3 oz serving of fried chicken (85 g) has about 19.2 g of protein in this USDA record, along with 14.7 g of fat from the skin and batter.
A 3 oz serving of batter-fried chicken (85 g) has 14.7 g total fat: 3.9 g saturated, 6 g monounsaturated and 3.5 g polyunsaturated.
A 3 oz serving of batter-fried chicken (85 g) has 8 g total carbohydrate, including 0.3 g dietary fiber and 0 g total sugars. Carbohydrate minus fiber is 7.8 g.
A 3 oz serving of batter-fried chicken (85 g) has about 8.0 g of carbohydrate in this USDA record, all from the batter.
100 g of fried chicken has 289 calories, 22.5 g protein, 9.42 g carbohydrate, 0.3 g fiber, 0 g sugars and 17.4 g fat.
About 13% of the calories in fried chicken come from carbohydrate, 55% from fat and 32% from protein (Atwater factors of 4, 9 and 4 calories per gram).
Per 100 g, compared with the other 198 chicken in this database, fried chicken has more calories than 87% of them and less protein than 60%.
Batter and frying oil add most of the extra calories: 289 per 100 g against 165 for roasted chicken breast without skin, and 9.4 g of carbohydrate where plain chicken has none.
The same serving of fried chicken, drawn by the label formats other markets require: the Canadian bilingual Nutrition Facts table, the EU nutrition declaration (per 100 g, energy in kJ and kcal, salt instead of sodium) and the UK nutrition information table with reference intakes. The generator switches between these and many more from one recipe.
| Fat / Lipides | 15 g | 20 % |
| Saturated / Saturés | 3.9 g + Trans 0 g | 20 % |
| Cholesterol / Cholestérol | 74 mg | 25 % |
| Sodium | 250 mg | 11 % |
| Carbohydrate / Glucides | 8 g | 3 % |
| Fibre / Fibres | 0 g | 1 % |
| Sugars / Sucres | 0 g | 0 % |
| Protein / Protéines | 19 g | |
| Vitamin D / Vitamine D | 0 mcg | 1 % |
| Calcium | 18 mg | 1 % |
| Iron / Fer | 1 mg | 6 % |
| Potassium | 157 mg | 5 % |
| Per 100g | |
|---|---|
| Energy | 1209 kJ / 289 kcal |
| Fat | 17 g |
| of which saturates | 4.6 g |
| Carbohydrate | 9.4 g |
| of which sugars | 0.0 g |
| Protein | 23 g |
| Salt | 0.7 g |
| Per 100g | Per 85g | %RI* | |
|---|---|---|---|
| Energy | 1209 kJ 289 kcal |
1028 kJ 246 kcal |
12% |
| Fat | 17g | 15g | 21% |
| of which saturates | 4.6g | 3.9g | 20% |
| Carbohydrate | 9.4g | 8.0g | 3.1% |
| of which sugars | 0 gg | 0 gg | <1% |
| Fibre | 0 gg | 0 gg | - |
| Protein | 23g | 19g | 38% |
| Salt | 0.73g | 0.62g | 10% |
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Nutrient values are from USDA FoodData Central, SR Legacy (April 2018 release, public domain), record 171448: "Chicken, broilers or fryers, meat and skin, cooked, fried, batter". Values are stored per 100 g exactly as USDA reports them and scaled to each serving by weight. The Nutrition Facts panel applies the FDA rounding rules in 21 CFR 101.9; tables and text show the scaled amounts at reading precision, so a figure can differ slightly from the panel. A nutrient USDA does not report for this food is shown as not reported, never as a guessed value.
SR Legacy predates the added sugars field, and this processed food may contain some, so added sugars are shown as not reported. The label panel prints 0 g because a row cannot be blank; a real product label needs the figure from its recipe. View the USDA record ↗
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