💎 Key Nutrients
What Is Chicken, broilers or fryers, breast, meat only, cooked, fried? Origin and Varieties
Chicken breast is the lean portion of the broiler chicken (Gallus gallus domesticus), selectively bred for rapid growth and meat production. Broilers are the predominant type of chicken raised for food globally, especially in the United States, where consumption averages about 80 lb per person annually. Their domestication traces back thousands of years, with selective breeding optimizing characteristics such as breast meat yield and feed efficiency. Fried chicken breast refers specifically to the muscle of the breast that has been cooked using frying techniques—traditionally in oil heated between 350–375 °F (177–190 °C)—without the skin, emphasizing the meat-only portion. Varieties of chicken breast cuts include skinless boneless, bone-in skin-on, tenderloins, and filets, and these may be fried with or without breading. Skinless, meat-only fried breast like this food item contains fewer fats than skin-on counterparts and is often used in high-protein meal plans. When fried, the water content of the meat decreases, increasing calorie density compared to raw or roasted preparations. Fried chicken breast remains a staple in many cuisines, from Southern American comfort foods to global adaptations such as Korean fried chicken or Japanese katsu (though latter often breaded). The key differentiator for this USDA entry is that it excludes skin and breading: it focuses strictly on the meat-only portion, making it a more accurate base for nutrition calculations in dietary planning. Chicken is also culturally significant worldwide, forming part of daily menus due to its versatility, compatibility with herbs and spices, and ability to absorb flavors during marination and cooking. Whether used in salads, sandwiches, or served as a main protein, chicken breast’s mild flavor and high protein content make it a foundational ingredient in nutrition-focused eating patterns.
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Nutrition Profile: A Detailed Breakdown
The nutrition profile of fried chicken breast (meat only) reflects its role as a nutrient-dense, high-quality protein source. At approximately 187 kcal per 100 g cooked serving, it offers a robust 33.44 g of protein, which supports muscle protein synthesis and recovery post-exercise, while maintaining a low carbohydrate content (~0.5 g), making it suitable for carbohydrate-restricted diets. The total fat content of ~4.71 g includes a modest ~1.29 g of saturated fat, which is lower than many breaded or skin-on fried chicken options due to the absence of skin. Protein is composed of essential amino acids critical for cellular repair and immune function; chicken breast provides significant amounts of leucine, isoleucine, valine, and lysine, all essential for anabolic pathways and metabolic regulation. In terms of micronutrients, this food supply includes selenium (~26.2 µg), a micronutrient acting as a cofactor for antioxidant enzymes like glutathione peroxidases, which help mitigate oxidative stress. Phosphorus (~246 mg) contributes to bone mineralization and cellular energy metabolism. Potassium (~276 mg) is vital for maintaining fluid balance and normal nerve function, while niacin (~14.78 mg) plays a pivotal role in NAD/NADP-dependent redox reactions. The low carbohydrate and zero dietary fiber profile is typical of animal proteins and underscores the importance of pairing chicken with fiber-rich plant foods for balanced meals. Compared to other cooking methods, frying increases energy density due to moisture loss and oil absorption; roasted chicken breast often contains fewer calories and slightly less fat. Nevertheless, meat-only fried chicken remains relatively lean compared to many processed or breaded fried chicken products. Careful portion control and method moderation help align this nutrient profile with specific dietary goals, whether for weight management, athletic performance, or metabolic health.
❤️ Health Benefits
Supports Muscle Growth and Maintenance
The high-quality protein provides essential amino acids necessary for muscle protein synthesis.
Evidence: strong⚖️ Comparisons
Vs. Chicken breast roasted
Roasted chicken breast generally has fewer calories and less added fat compared to fried.
🧊 Storage Guide
❄️
Fridge
3-4 days
🧊
Freezer
2-6 months
⚠️ Signs of
Spoilage:
- smell: Sour or rancid odor
- visual: Discoloration, Mold growth
- texture: Sliminess
- when to discard: Off smell, Visible mold
👥 Special Considerations
elderly
Why: Easier chewing and nutrient absorption.
Recommendation: Soft preparation and proper cooking
athletes
Why: Supports recovery and muscle repair.
Recommendation: Use as post-workout protein source
children
Why: Ensure balanced diet with vegetables and grains.
Recommendation: Moderate portions
pregnancy
Why: Avoid foodborne pathogens in poultry.
Recommendation: Cook thoroughly and store safely
breastfeeding
Why: Supports maternal nutrient needs.
Recommendation: Include as lean protein
🔬 Detailed Nutrition Profile (USDA)
Common Portions
1.00 unit (yield from 1 lb ready-to-cook chicken)
(52.00g)
0.50 breast, bone and skin removed
(86.00g)
1.00 unit (yield from 1 lb ready-to-cook chicken)
(52.00g)
0.50 breast, bone and skin removed
(86.00g)
| Nutrient | Amount | Unit |
|---|---|---|
| Water | 60.2100 | g |
| Energy | 187.0000 | kcal |
| Energy | 782.0000 | kJ |
| Protein | 33.4400 | g |
| Total lipid (fat) | 4.7100 | g |
| Ash | 1.1400 | g |
| Carbohydrate, by difference | 0.5100 | g |
| Fiber, total dietary | 0.0000 | g |
| Total Sugars | 0.0000 | g |
| Calcium, Ca | 16.0000 | mg |
| Iron, Fe | 1.1400 | mg |
| Magnesium, Mg | 31.0000 | mg |
| Phosphorus, P | 246.0000 | mg |
| Potassium, K | 276.0000 | mg |
| Sodium, Na | 79.0000 | mg |
| Zinc, Zn | 1.0800 | mg |
| Copper, Cu | 0.0540 | mg |
| Manganese, Mn | 0.0210 | mg |
| Selenium, Se | 26.2000 | µg |
| Vitamin C, total ascorbic acid | 0.0000 | mg |
| Thiamin | 0.0790 | mg |
| Riboflavin | 0.1250 | mg |
| Niacin | 14.7820 | mg |
| Pantothenic acid | 1.0400 | mg |
| Vitamin B-6 | 0.6400 | mg |
| Folate, total | 4.0000 | µg |
| Folic acid | 0.0000 | µg |
| Folate, food | 4.0000 | µg |
| Folate, DFE | 4.0000 | µg |
| Choline, total | 95.9000 | mg |
| Betaine | 7.0000 | mg |
| Vitamin B-12 | 0.3700 | µg |
| Vitamin B-12, added | 0.0000 | µg |
| Vitamin A, RAE | 7.0000 | µg |
| Retinol | 7.0000 | µg |
| Carotene, beta | 0.0000 | µg |
| Carotene, alpha | 0.0000 | µg |
| Cryptoxanthin, beta | 0.0000 | µg |
| Vitamin A, IU | 23.0000 | IU |
| Lycopene | 0.0000 | µg |
| Lutein + zeaxanthin | 0.0000 | µg |
| Vitamin E (alpha-tocopherol) | 0.4200 | mg |
| Vitamin E, added | 0.0000 | mg |
| Vitamin D (D2 + D3), International Units | 5.0000 | IU |
| Vitamin D (D2 + D3) | 0.1000 | µg |
| Vitamin D3 (cholecalciferol) | 0.1000 | µg |
| Vitamin K (phylloquinone) | 2.4000 | µg |
| Fatty acids, total saturated | 1.2900 | g |
| SFA 4:0 | 0.0000 | g |
| SFA 6:0 | 0.0000 | g |
| SFA 8:0 | 0.0000 | g |
| SFA 10:0 | 0.0000 | g |
| SFA 12:0 | 0.0100 | g |
| SFA 14:0 | 0.0300 | g |
| SFA 16:0 | 0.8500 | g |
| SFA 18:0 | 0.3700 | g |
| Fatty acids, total monounsaturated | 1.7200 | g |
| MUFA 16:1 | 0.1500 | g |
| MUFA 18:1 | 1.5200 | g |
| MUFA 20:1 | 0.0300 | g |
| MUFA 22:1 | 0.0000 | g |
| Fatty acids, total polyunsaturated | 1.0700 | g |
| PUFA 18:2 | 0.8600 | g |
| PUFA 18:3 | 0.0500 | g |
| PUFA 18:4 | 0.0000 | g |
| PUFA 20:4 | 0.0700 | g |
| PUFA 20:5 n-3 (EPA) | 0.0100 | g |
| PUFA 22:5 n-3 (DPA) | 0.0200 | g |
| PUFA 22:6 n-3 (DHA) | 0.0300 | g |
| Cholesterol | 91.0000 | mg |
| Tryptophan | 0.3900 | g |
| Threonine | 1.4120 | g |
| Isoleucine | 1.7650 | g |
| Leucine | 2.5090 | g |
| Lysine | 2.8360 | g |
| Methionine | 0.9250 | g |
| Cystine | 0.4280 | g |
| Phenylalanine | 1.3280 | g |
| Tyrosine | 1.1280 | g |
| Valine | 1.6590 | g |
| Arginine | 2.0150 | g |
| Histidine | 1.0370 | g |
| Alanine | 1.8230 | g |
| Aspartic acid | 2.9760 | g |
| Glutamic acid | 5.0240 | g |
| Glycine | 1.6410 | g |
| Proline | 1.3810 | g |
| Serine | 1.1520 | g |
| Alcohol, ethyl | 0.0000 | g |
| Caffeine | 0.0000 | mg |
| Theobromine | 0.0000 | mg |
Source: USDA FoodData Central (FDC ID: 171078)
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