FRIED CHICKEN vs. Fried Chicken
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Fried Chicken has the most protein of the foods compared, at 17 g per 100g.
| Nutrient | FRIED CHICKEN | Fried Chicken |
|---|---|---|
| Protein | 16.5 G | 17 G |
| Total lipid (fat) | 11.8 G | 10 G |
| Carbohydrate, by difference | 4.7 G | 6 G |
| Energy | 188 KCAL | 180 KCAL |
| Total Sugars | 0 G | 1 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 0 MG | 12 MG |
| Iron, Fe | 1.2 MG | 1 MG |
| Potassium, K | 189 MG | 224 MG |
| Sodium, Na | 518 MG | 580 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Cholesterol | 71 MG | 55 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2.9 G | 2.5 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.