Calories in fried chicken: 124 kcal per 100 g

What’s in a 300 g serving

More than half of a serving is water. The rest is 57 g protein and 12.6 g fat.

12.6 gFat

57 gProtein

8.1 gCarbohydrate

1.8 gFibre

216 gWater

4.2 gMinerals and the rest

12.6 gFat
57 gProtein
8.1 gCarbohydrate
1.8 gFibre
216 gWater
4.2 gMinerals and the rest

Below average for dishes

Chicken is 124 kcal per 100 g. The 603 dishes in this database average 180.

Chicken124

Dishes average180

Low in sugar

2.4 g of sugars per 100 g; the UK “low sugars” line is 5 g.

Sugars, per serving7.2 g

Salt, per serving2.7 g

Vitamins and minerals in chicken

Two of the 19 recorded reach the “high in” level. Niacin leads.

163 %

Niacin (vitamin B3)

26.1 mg in a 300 g serving

28th of 570 dishes

Niacin contributes to normal energy-yielding metabolism, to normal psychological function and to the reduction of tiredness and fatigue.

Chloride1788 mg224 %

Thiamin (vitamin B1)0.72 mg65 %

Vitamin B60.87 mg62 %

Phosphorus432 mg62 %

Potassium1068 mg53 %

Only a trace

Vitamin B12

Show all 19 with amounts

Chloride1788 mg, 224 %

Niacin (vitamin B3)26.1 mg, 163 %

Thiamin (vitamin B1)0.72 mg, 65 %

Vitamin B60.87 mg, 62 %

Phosphorus432 mg, 62 %

Potassium1068 mg, 53 %

Pantothenic acid (vitamin B5)2.3 mg, 38 %

Zinc3.3 mg, 33 %

Iron4 mg, 29 %

Riboflavin (vitamin B2)0.39 mg, 28 %

Vitamin C21 mg, 26 %

Magnesium87 mg, 23 %

Copper0.18 mg, 18 %

Manganese0.27 mg, 14 %

Iodine0.018 mg, 12 %

Folate0.021 mg, 11 %

Calcium60 mg, 7.5 %

Vitamin A0.054 mg, 6.8 %

Vitamin D0.0003 mg, 6 %

Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.

What chicken doesn’t give you. And where to find it.

No recorded vitamin B12, and only 2 % of the vitamin D reference intake and 2.3 % of the vitamin A reference intake per 100 g.

Vitamin D

2%in chicken, per 100 g

Find it inBloater, grilled500 % per 100 g

Vitamin B12

Tracein chicken

Find it inLiver, ox, raw4400 % per 100 g

Vitamin A

2.3%in chicken, per 100 g

Find it inLiver, calf, fried3152 % per 100 g

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Chicken against other dishes

Per 100 g, chicken has the most niacin of the 6 here, ahead of coronation chicken.

8.7mg

1.7mg

1.5mg

0.9mg

Chicken, stir-fried with peppers in black bean sauce, homemadethis page

Coronation chicken0 mg

Pudding, bread and butter−7 mg

Pudding, suet−7 mg

Curry, mung bean, whole and turnip leaves−7.2 mg

Taramasalata−7.8 mg

All values per 100 g, from the same dataset. Differences are against chicken.

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Questions about chicken

Four questions chosen by the facts above, so every food answers differently.

How many calories are in a portion of chicken?

A typical portion (300 g, one serving) gives 372 kcal. Per 100 g the figure is 124 kcal.

Is chicken high in chloride?

Yes. Chicken, stir-fried with peppers in black bean sauce, homemade has 596 mg chloride per 100 g, 75 % of the NRV, above the 30 % threshold for a “high in” claim.

Are these figures exact for chicken?

No. They are calculated from a standard recipe in the UK Composition of Foods Integrated Dataset (CoFID, 2021). A different recipe, portion of sauce or cooking method will move them, so read them as a typical estimate.

Which vitamins and minerals does chicken have most of?

By share of the daily reference intake: chloride (596 mg, 75 %), niacin (8.7 mg, 54 %) and thiamin (0.24 mg, 22 %) per 100 g.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 19-570, Chicken, stir-fried with peppers in black bean sauce, homemade, published by Public Health England under the Open Government Licence v3.0; this record is a calculated recipe estimate. Main data references: Updated 2014. Values are per 100 g of the edible part; a serving is 300 g, one serving, the usual UK portion for dishes. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 603 dishes kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: Black Pepper). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.