Calories in fried chicken: 132 kcal per 100 g

What’s in a 300 g serving

More than half of a serving is water. The rest is 51.3 g carbohydrate and 19.5 g protein.

13.8 gFat

19.5 gProtein

51.3 gCarbohydrate

3.9 gFibre

204 gWater

7.8 gMinerals and the rest

13.8 gFat
19.5 gProtein
51.3 gCarbohydrate
3.9 gFibre
204 gWater
7.8 gMinerals and the rest

Below average for dishes

Chicken is 132 kcal per 100 g. The 603 dishes in this database average 180.

Chicken132

Dishes average180

Low in sugar

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

Sugars, per serving11.7 g

Vitamins and minerals in chicken

Nothing reaches the “high in” level, but three of the 17 count as a source, led by niacin.

60 %

Niacin (vitamin B3)

9.6 mg in a 300 g serving

180th of 570 dishes

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

Zinc6 mg60 %

Vitamin B60.66 mg47 %

Phosphorus285 mg41 %

Vitamin A0.282 mg35 %

Folate0.063 mg32 %

Only a trace

Vitamin B12

Show all 17 with amounts

Niacin (vitamin B3)9.6 mg, 60 %

Zinc6 mg, 60 %

Vitamin B60.66 mg, 47 %

Phosphorus285 mg, 41 %

Vitamin A0.282 mg, 35 %

Folate0.063 mg, 32 %

Copper0.3 mg, 30 %

Potassium540 mg, 27 %

Pantothenic acid (vitamin B5)1.5 mg, 25 %

Thiamin (vitamin B1)0.27 mg, 25 %

Biotin0.012 mg, 24 %

Iron3.3 mg, 24 %

Riboflavin (vitamin B2)0.27 mg, 19 %

Manganese0.24 mg, 12 %

Magnesium39 mg, 10 %

Calcium66 mg, 8.3 %

Vitamin C6 mg, 7.5 %

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 2.5 % of the vitamin C reference intake and 3.5 % of the magnesium reference intake per 100 g.

Vitamin C

2.5%in chicken, per 100 g

Find it inCherries, West Indian2150 % per 100 g

Vitamin B12

Tracein chicken

Find it inLiver, ox, raw4400 % per 100 g

Magnesium

3.5%in chicken, per 100 g

Find it inCoriander leaves, dried184 % per 100 g

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Chicken against other dishes

Chicken comes second for niacin here, just behind sushi (salmon nigiri).

3.9mg

3.2mg

3mg

2.9mg

2mg

1.1mg

Sushi, salmon nigiri+0.7 mg

Chicken, stir-fried with rice and vegetables, retail, reheatedthis page

Kheema, beef−0.2 mg

Rice and black-eye beans, brown rice−0.3 mg

Lentil cutlets, fried−1.2 mg

Bhaji, cabbage−2.1 mg

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

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Questions about chicken

The questions people ask about chicken, answered from the dataset.

How many calories are in a portion of chicken?

A typical portion (300 g, one serving) gives 396 kcal. Per 100 g the figure is 132 kcal.

Is chicken a source of niacin?

It is a source of niacin: 3.2 mg per 100 g, 20 % of the NRV, which passes the 15 % threshold for “source of” but not the 30 % needed for “high in”.

Which vitamins and minerals does chicken have most of?

By share of the daily reference intake: niacin (3.2 mg, 20 %), zinc (2 mg, 20 %) and vitamin B6 (0.22 mg, 16 %) per 100 g.

Is chicken a good source of protein?

Chicken, stir-fried with rice and vegetables, retail, reheated has 6.5 g protein per 100 g, 19 % of the energy, which meets the UK threshold for “source of protein”.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 19-521, Chicken, stir-fried with rice and vegetables, retail, reheated, 6 analysed samples, published by Public Health England under the Open Government Licence v3.0. Main data references: Reviewed 2013. LGC, Nutritional analysis of meat and poultry products, 1994-1995. 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: Whole Chicken). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.