Crispy Fried Chicken Breast: Nutrition Facts & Easy Recipe

If you love the golden crunch of perfectly fried chicken breast but still want to keep an eye on what's on your plate, you're in the right place. Fried chicken breast — known in Brazil as peito de frango frito — is a comfort food favorite that pairs juicy white meat with a shatteringly crisp coating. Whether you're meal-prepping for the week or cooking a family dinner, understanding the nutritional table (tabela nutricional) alongside a reliable recipe helps you enjoy every bite with confidence. Let's dive into the details and get frying!

Golden Fried Chicken Breast Fillets — A Classic Favorite

Golden fried chicken breast fillets on a tray, crispy and ready to serve

These crispy fillets show exactly what a great fried chicken breast should look like: an even, golden-brown crust with tender white meat inside. A 1 kg tray of chicken breast fillets is a versatile starting point — you can bread and fry the whole batch for a gathering or portion it out for weeknight meals. Chicken breast is naturally lean and high in protein, which makes it a smart base even when fried. Keep the oil temperature steady and drain the pieces well afterward to keep the crust light rather than greasy.

1 kg chicken breast fillets
2 eggs, beaten
1 cup all-purpose flour
1 cup breadcrumbs (panko works great)
1 teaspoon paprika
1 teaspoon garlic powder
Salt and black pepper to taste
Vegetable oil for frying
Lemon wedges for serving

Pat the chicken breast fillets dry with paper towels and season both sides with salt, pepper, garlic powder, and paprika.
Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Dredge each fillet in flour, shaking off excess, then dip into the egg, and finally press firmly into the breadcrumbs to coat evenly.
Heat about 2 inches of oil in a deep pan to 350°F (175°C).
Fry the fillets in batches for 4–5 minutes per side until deep golden brown and cooked through (internal temperature of 165°F / 74°C).
Transfer to a wire rack or paper towels to drain excess oil.
Serve hot with lemon wedges and your favorite dipping sauce.

Nutritional Table (Tabela Nutricional) for Fried Chicken Breast

Nutritional table for chicken breast fillet showing calories, protein, fat, and other values

Knowing the nutritional breakdown helps you plan portions sensibly. Chicken breast itself is rich in protein and low in fat, though frying and breading add calories and fat. The table above illustrates the typical nutritional profile of chicken breast fillet, including energy, protein, total fat, carbohydrates, and sodium values. As a general reference, a 100 g portion of breaded and fried chicken breast contains roughly 250–300 calories, 20–25 g of protein, and 12–16 g of fat. Baking or air-frying the same breaded fillets can reduce the fat content noticeably while keeping the crunch.

Chicken breast: high-quality protein for muscle maintenance
Breading: adds carbohydrates and a satisfying texture
Frying oil: contributes fat — drain well to minimize absorption
Sodium: watch the added salt, especially if store-bought breadcrumbs are used

Check the label or table for the exact values of the product you're using.
Weigh your portion to keep calories in check — around 100–150 g per serving is typical.
Pair with vegetables or a fresh salad to balance the meal.
For a lighter version, bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
Store leftovers in the refrigerator for up to 3 days and reheat in the oven for best texture.