Reference
Chicken breast: skin and cooking states
Choose breast meat with skin or meat only, then match raw, roasted, stewed or fried preparation. Batter and flour-coated records already include the coating. The existing raw skinless breast card remains linked below and is not duplicated here. Stewed breast is not relabelled boiled.
Nutrition for the exact food state
All values refer to 100 g of edible food. Match the state before weighing a serving.
| Food and state | Calories, kcal | Protein, g | Fat, g | Carbs, g |
|---|---|---|---|---|
| Chicken breast, meat and skin, cooked, roasted Broiler or fryer chicken; edible meat and skin, skin included. Exclude bones and discarded parts from the weighed portion. Match the named cooking method. This reference does not determine your recipe, cooking yield or oil uptake. | 197 | 29.8 | 7.78 | 0 |
| Chicken breast, meat and skin, cooked, stewed Broiler or fryer chicken; edible meat and skin, skin included. Exclude bones and discarded parts from the weighed portion. Match the named cooking method. This reference does not determine your recipe, cooking yield or oil uptake. | 184 | 27.4 | 7.42 | 0 |
| Chicken breast, meat only, cooked, fried Broiler or fryer chicken; edible meat only, skin excluded. Exclude bones and discarded parts from the weighed portion. Match the named cooking method. This reference does not determine your recipe, cooking yield or oil uptake. The source does not specify a flour or batter coating; do not infer an unbreaded or oil-free preparation. | 187 | 33.4 | 4.71 | 0.51 |
| Chicken breast, meat and skin, raw Broiler or fryer chicken; edible meat and skin, skin included. Exclude bones and discarded parts from the weighed portion. Use raw edible weight; cooked portions need their own state. | 172 | 20.8 | 9.25 | 0 |
| Chicken breast, meat and skin, cooked, fried, batter-dipped Broiler or fryer chicken; edible meat and skin, skin included. Exclude bones and discarded parts from the weighed portion. Batter is included in this prepared record. Match the named cooking method. This reference does not determine your recipe, cooking yield or oil uptake. | 260 | 24.8 | 13.2 | 8.99 |
| Chicken breast, meat and skin, cooked, fried, flour-coated Broiler or fryer chicken; edible meat and skin, skin included. Exclude bones and discarded parts from the weighed portion. Flour coating is included in this prepared record. Match the named cooking method. This reference does not determine your recipe, cooking yield or oil uptake. | 222 | 31.8 | 8.87 | 1.64 |
| Chicken breast, meat only, cooked, roasted Broiler or fryer chicken; edible meat only, skin excluded. Exclude bones and discarded parts from the weighed portion. Match the named cooking method. This reference does not determine your recipe, cooking yield or oil uptake. | 165 | 31 | 3.57 | 0 |
| Chicken breast, meat only, cooked, stewed Broiler or fryer chicken; edible meat only, skin excluded. Exclude bones and discarded parts from the weighed portion. Match the named cooking method. This reference does not determine your recipe, cooking yield or oil uptake. | 151 | 29 | 3.03 | 0 |
On a narrow screen, scroll the table sideways to see the nutrition columns.
Reference states describe specific records. Your brand, preparation and water content may differ. Missing values are never treated as zero.
Calculate your weighed serving
Use edible weight greater than zero and no more than 5,000 g. Exclude shells, packaging and parts you do not eat. Volumes are not converted to mass.
Broiler or fryer chicken; edible meat and skin, skin included. Exclude bones and discarded parts from the weighed portion. Match the named cooking method. This reference does not determine your recipe, cooking yield or oil uptake.
Calories: kcal
Protein: g
Fat: g
Carbs: g
Your recipe and receipt
Use the measured edible amount, excluding bones and parts you discard. If a purchase costs 12 USD and gives 600 g of usable cooked meat, assigning its full cost to that meat gives 3 USD per 150 g serving. Enter 600 g as the usable package amount and match the nutrition record to that cooked food. These are editable example weights and cost, not a market price or standard cooking yield. A raw record cannot convert into cooked nutrition using one universal multiplier. For your own recipe, enter all ingredients and the measured finished edible yield. Do not count batter, flour coating or cooking additions already included in a prepared record twice; add further sauces separately.
Chicken breast, raw, skinless: existing food card