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Portions and preparation · USDA nutrition

Chicken breast fried coated calories per cup, cooked, diced: 238–369 across all 7 named USDA examples

Across all 7 named USDA examples, a cup, cooked, diced contains 238–369 calories. Each included example lists 135 g for that measure. The same household label can carry a different gram weight elsewhere in USDA data.

Portion calculator

Estimate your portion

Choose a source measure or enter the weight you ate.

Preparation and portion

Named measures come from this exact source record.

Estimated for 1 medium breast · 165 g

361calories

Chicken breast, fried, coated, prepared skinless, coating eaten, from raw

Protein
40.6 g
Carbs
9.9 g
Fat
16.5 g

These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.

FoodData Central Survey Foods (FNDDS) · FDC 2705975 Full nutrition profile →

Compare all 7 food records, nutrition tables and USDA sources

The 7 exact records in this guide report 211–478 calories in the records' own listed source servings and 176–273 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.

Match my meal

Start with the description closest to what you ate

For Chicken breast fried coated, begin by separating “Chicken breast, fried, coated, prepared skinless, coating eaten, from raw” from “Chicken breast, fried, coated, skin / coating not eaten, from raw.” Choosing a card filters this source set; it does not infer the portion or fill in ingredients the chosen description does not name.

Showing the first 6 of 7 linked records.

Equal-weight view

How chicken breast fried coated records compare at 100 grams

Five rank landmarks are shown from all 7 cited records: minimum, 25th-ranked, median-ranked, 75th-ranked, and maximum. Weight is held at 100 grams; source-serving weights are listed in the table.

  1. Minimum: Chicken breast, fried, coated, skin / coating not eaten, from pre-cooked 176 kcal
    176 kcal
  2. 25th-ranked landmark: Chicken breast, fried, coated, skin / coating not eaten, from raw 176 kcal
    176 kcal
  3. Median-ranked landmark: Chicken breast, fried, coated, prepared skinless, coating eaten, from raw 219 kcal
    219 kcal
  4. 75th-ranked landmark: Chicken breast, fried, coated, skin / coating eaten, from raw 243 kcal
    243 kcal
  5. Maximum: Chicken breast, fried, coated, skin / coating eaten, from fast food / restaurant 273 kcal
    273 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 7 named USDA records in view: 7 direct matches. All sit within “Chicken, whole pieces.” The exact descriptions remain the unit of comparison; the familiar heading is only the doorway into the evidence.

Why these records appear together: The deterministic grouping rule “normalized first two description segments” placed these 7 records together under the exact grouping key “chicken breast fried.” That rule determines membership before any nutrition result is read.

For Chicken breast fried coated, this page can compare 7 named records from FDC 2705975 through FDC 2705974. It cannot observe which preparation was eaten, recover unnamed additions, or supply the eaten grams.

Read the shared calculation, provenance, and uncertainty method →

Editor’s decision brief

The three facts to carry into the table

Carry the denominator, exact identity, and strongest observed contrast into every number below.

Portion

120–175 g before composition

The largest source amount is 1.5× the smallest. Read per-serving calorie differences with that mass gap in view.

Composition

97 kcal separates the fixed-weight endpoints

The lower endpoint is “fried, coated, skin / coating not eaten, from pre-cooked”; the higher is “fried, …, skin / coating eaten, from fast food / restaurant.” This isolates density, not ingredient causation.

Discriminator

250 mg sodium gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “fried, coated, skin / coating eaten, from raw” (299 mg) and “Chicken breast, … food / restaurant · FDC 2705978” (549 mg).

Observed source examples

Three landmarks inside this source set—not universal endpoints

The cards are ordered by calories in each record's listed serving. Serving weights differ, so use per-100-gram values to compare composition. These selected records do not define a calorie range for every chicken breast fried coated.

Important: “Lower” begins with Chicken breast, fried, coated, skin / coating not eaten, from pre-cooked; “higher” ends with Chicken breast, fried, coated, skin / coating eaten, from fast food / restaurant, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every chicken breast fried coated meal.

Full comparison

Compare every selected FNDDS record

For Chicken breast fried coated, serving columns preserve each record’s own listed amount, while calories per 100 g hold weight constant. A dash means the cited record does not supply that field; it does not mean the nutrient is absent.

On smaller screens, focus the table and scroll horizontally to read every column.

USDA records selected for the Chicken breast fried coated nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Chicken breast, fried, coated, prepared skinless, coating eaten, from raw Direct name match 165 gUSDA reference amount 361 kcal 219 40.6 g 0.3 g 525 mg FDC 2705975 ↗
Chicken breast, fried, coated, skin / coating eaten, from fast food / restaurant Direct name match 175 gUSDA reference amount 478 kcal 273 33.8 g 0.5 g 961 mg FDC 2705978 ↗
Chicken breast, fried, coated, skin / coating eaten, from pre-cooked Direct name match 175 gUSDA reference amount 438 kcal 250 36.1 g 0.5 g 579 mg FDC 2705976 ↗
Chicken breast, fried, coated, skin / coating eaten, from raw Direct name match 175 gUSDA reference amount 425 kcal 243 37.6 g 0.4 g 523 mg FDC 2705973 ↗
Chicken breast, fried, coated, skin / coating not eaten, from fast food / restaurant Direct name match 120 gUSDA reference amount 256 kcal 213 27.4 g 0.2 g 523 mg FDC 2705979 ↗
Chicken breast, fried, coated, skin / coating not eaten, from pre-cooked Direct name match 120 gUSDA reference amount 211 kcal 176 35.5 g 0 g 424 mg FDC 2705977 ↗
Chicken breast, fried, coated, skin / coating not eaten, from raw Direct name match 120 gUSDA reference amount 211 kcal 176 35.5 g 0 g 424 mg FDC 2705974 ↗

Portion analysis

Serving total and calorie density answer different questions

The listed source amounts run from 120 to 175 grams—a 55-gram gap before composition enters the comparison. Their own source servings run from 211 calories for “fried, coated, skin / coating not eaten, from pre-cooked” to 478 for “fried, coated, skin / coating eaten, from fast food / restaurant.” At a fixed 100 grams, “fried, coated, skin / coating not eaten, from pre-cooked” is 176 calories and “fried, coated, skin / coating eaten, from fast food / restaurant” is 273—a fixed-weight separation of 97 calories. For Chicken breast fried coated, the serving view answers “how much is in the database portion?”; the 100-gram view answers “how concentrated is the matched record?” Neither reveals how many grams were actually eaten.

The scaling rule: multiply a per-100-gram value by eaten grams ÷ 100. The arithmetic is exact; the result is only as defensible as the record match and portion estimate.

Preparation analysis

The long description carries the evidence

The published descriptions distinguish forms such as “fried, coated, prepared skinless, coating eaten, from raw”, “fried, coated, skin / coating eaten, from pre-cooked”, “fried, coated, skin / coating eaten, from raw”, “fried, coated, skin / coating not eaten, from pre-cooked”, and “fried, coated, skin / coating not eaten, from raw”. Across the source formulations, the shared backbone includes vegetable oil, nfs; differentiating rows include breading or batter as ingredient in food, chicken breast, baked, broiled, or roasted, skin not eaten, from raw, chicken breast, baked, broiled, or roasted, skin eaten, from raw, and fast foods, fried chicken, breast, meat and skin and breading. On this Chicken breast fried coated page, those rows make the records inspectable, but they are not a controlled experiment: they cannot tell us that one named input, by itself, caused a nutrient difference.

Database precision is not meal certainty. Retain the exact description beside the number so later corrections remain possible.

What changes the comparison

Four drivers worth checking before choosing a record

The family label “Chicken breast fried coated” cannot resolve the differences between Chicken breast, fried, coated, prepared skinless, coating eaten, from raw and Chicken breast, fried, coated, skin / coating not eaten, from raw. The four checks below identify the record wording, source weight, and formulation evidence that can.

  1. 01

    Source weight before serving calories

    The source amounts span 120–175 grams. Compare per 100 grams before reading a serving-calorie gap as a composition gap.

  2. 02

    The words that split the family

    Representative record-level distinctions include “fried, coated, prepared skinless, coating eaten, from raw”, “fried, coated, skin / coating eaten, from pre-cooked”, “fried, coated, skin / coating eaten, from raw”, “fried, coated, skin / coating not eaten, from pre-cooked”, and “fried, coated, skin / coating not eaten, from raw”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    Shared source rows include vegetable oil, nfs; rows that vary across the set include breading or batter as ingredient in food, chicken breast, baked, broiled, or roasted, skin not eaten, from raw, and chicken breast, baked, broiled, or roasted, skin eaten, from raw. Presence is inspectable evidence, not proof of nutrient causation.

  4. 04

    The unresolved plate

    Even “Chicken breast, …, prepared skinless, coating eaten, from raw” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Chicken breast fried coated unknowns for correction instead of converting them into false precision.

Record matching

Match identity first; scale quantity second

Read the source name as a sequence of decisions. First confirm that chicken breast fried coated is the right meal family. Then resolve the phrases that actually separate this set—“fried, coated, prepared skinless, coating eaten, from raw”, “fried, coated, skin / coating eaten, from pre-cooked”, “fried, coated, skin / coating not eaten, from fast food / restaurant”, and “fried, coated, skin / coating not eaten, from raw”—before comparing gram weight. If a package, menu, or known recipe provides a closer first-party description, prefer it and keep this USDA record as a transparent fallback.

A practical matching checklist

  1. Read the complete Chicken breast fried coated source description, including preparation and additions.
  2. Compare the listed source weight with the amount actually eaten.
  3. Prefer a current package or restaurant source when a specific branded item is known.
  4. Record toppings, sauces, cooking fat, sides, and substitutions that the selected description does not name.

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 7 exact records behind Chicken breast fried coated source-record guide. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Chicken breast, fried, coated, skin / coating eaten, from fast food / restaurant is higher in carbohydrate per 100 g

Chicken breast, fried, coated, skin / coating eaten, from fast food / restaurant reports 10.7 g versus 0 g for Chicken breast, fried, coated, skin / coating not eaten, from pre-cooked: a 10.7 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Chicken breast, fried, coated, skin / coating not eaten, from fast food / restaurant is denser; Chicken breast, fried, coated, skin / coating eaten, from raw is higher in its source amount

Chicken breast, fried, coated, skin / coating not eaten, from fast food / restaurant reports 22.8 g per 100 g and 27.4 g in USDA source amount (120 g). Chicken breast, fried, coated, skin / coating eaten, from raw reports a lower 21.5 g per 100 g but a higher 37.6 g in USDA source amount (175 g).

Choose the record before reading the number

Chicken breast, fried, coated, skin / coating eaten, from pre-cooked and Chicken breast, fried, coated, skin / coating not eaten, from pre-cooked are not interchangeable

The page keeps both records at the same 100 g denominator and makes Skin wording (skin eaten versus skin not eaten) the explicit record-description contrast. It does not show that the wording difference caused a nutrient difference. Pick the description that matches the food in front of you rather than averaging away the distinction.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Chicken breast fried coated source-record guide, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Compare two records on this page Chicken breast, fried, coated, skin / coating eaten, from pre-cooked vs Chicken breast, fried, coated, skin / coating not eaten, from pre-cooked

Both records appear in this page’s evidence set. The explicit record-description contrast is Skin wording: skin eaten versus skin not eaten; it is a selection cue, not evidence of cause.

Follow this evidence path Test a nearby record choice Chicken breast, baked or broiled, skin not eaten, from fast food / restaurant vs Chicken breast, fried, coated, skin / coating eaten, from fast food / restaurant

Chicken breast, fried, coated, skin / coating eaten, from fast food / restaurant is held as one side of the comparison. The explicit record-description contrast is Preparation wording: baked, roasted, or broiled versus fried; it is a selection cue, not evidence of cause.

Follow this evidence path 7 context records in this source topic Chicken, whole pieces

Chicken breast, fried, coated, prepared skinless, coating eaten, from raw and Chicken breast, fried, coated, skin / coating eaten, from fast food / restaurant belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path A formulation detail that separates records Breading or batter as ingredient in food

USDA input 99995000 appears in 5 of 7 context records; its summed listed input weight spans 15–18 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Chicken breast, baked, broiled, or roasted, skin not eaten, from raw

USDA input 24122131 appears in 3 of 7 context records; its summed listed input weight spans 78–98 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path Put the observed spread in corpus context Calcium: density and serving context

In this page’s records, calcium runs from 7 mg in Chicken breast, fried, coated, skin / coating not eaten, from pre-cooked to 42 mg in Chicken breast, fried, coated, skin / coating eaten, from fast food / restaurant, all per 100 g.

Follow this evidence path Put the observed spread in corpus context Iron: density and serving context

In this page’s records, iron runs from 0.4 mg in Chicken breast, fried, coated, skin / coating not eaten, from pre-cooked to 1 mg in Chicken breast, fried, coated, skin / coating eaten, from fast food / restaurant, all per 100 g.

Follow this evidence path