Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
  • Calories 183.1
  • Total Fat 5.5 g
  • Saturated Fat 1.1 g
  • Polyunsaturated Fat 0.9 g
  • Monounsaturated Fat 2.3 g
  • Cholesterol 70.2 mg
  • Sodium 74.8 mg
  • Potassium 222.8 mg
  • Total Carbohydrate 4.7 g
  • Dietary Fiber 1.0 g
  • Sugars 0.2 g
  • Protein 27.5 g
  • Vitamin A 3.5 %
  • Vitamin B-12 7.2 %
  • Vitamin B-6 32.1 %
  • Vitamin C 2.9 %
  • Vitamin D 0.0 %
  • Vitamin E 2.2 %
  • Calcium 2.1 %
  • Copper 2.6 %
  • Folate 1.5 %
  • Iron 7.3 %
  • Magnesium 8.4 %
  • Manganese 2.7 %
  • Niacin 63.7 %
  • Pantothenic Acid 9.3 %
  • Phosphorus 22.4 %
  • Riboflavin 6.4 %
  • Selenium 28.9 %
  • Thiamin 5.6 %
  • Zinc 6.3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Meg's Pan-Fried Chicken

View the full Meg's Pan-Fried Chicken Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Meg's Pan-Fried Chicken

137 calories of Chicken Breast (cooked), no skin, roasted, (4 ounces)

20 calories of Olive Oil, (0.50 1tsp)

12 calories of Flour, Pillsbury Whole Wheat Flour, (0.03 cup)

8 calories of Whole Wheat Flour, (0.02 cup)

4 calories of Egg white, fresh, (0.25 large)

1 calories of Thyme, ground, (0.25 tsp)

1 calories of Onion powder, (0.13 tsp)

1 calories of Paprika, (0.13 tsp)

Nutrition & Calorie Comments  

Sounds good but I don't have enough room in my diet for fat from how my chicken is prepared Submitted by:

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Great! Had to add garlic powder and salt to the mix but otherwise made as is. Very crispy! Submitted by:

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Followed recipe exactly for first time.My husband misses old fashioned calorie ladened fried chicken. He liked this but Next time I will add some more spice and put it up off the oil so it will be crispier, If I can do that he seems to think it will be perfect and I know much better for him. Submitted by:

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I didn't have union powder, I subbed Garlic. It was OK. My way needed salt. Submitted by:

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Fabulous! Made it last night. Doubled the batch and had a piece to add to my salad for lunch. Made exactly as printed. There was no run off oil for me. I used a Non-stick pan and scrupulously cut off every bit of fat. Top and bottom was totally crispy. Submitted by:

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I liked it , but cut the dried thyme back to 1/2 tsp. And I think it needed salt , but trying to cut back on sodium. Came out of oven very crisp and tender. Will try to use different spices next time, but use same cooking methods. Submitted by:

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try putting the chicken on a rack in the pan so it is not sitting in the run off oil and that will cut down on even more calories and the bottom won't be soggy from the oil
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