Every chicken item across UK restaurant chains broken down by portion, with coated, grilled and breaded options compared against NHS daily reference intakes.
Chicken carries a health assumption that the cooking method frequently undoes. Grilled chicken is a lean protein source. The same chicken breaded, fried and sauced is a different food nutritionally.
Breading and batter absorb frying oil, which is where most of the additional calories and saturated fat arrive. A coated fillet can carry double the calories of a grilled equivalent of the same weight.
Salt is added at several stages: in the brine, in the coating, and in the seasoning after cooking. Coated chicken products sit among the saltiest items on most menus.
Nugget and strip counts vary widely between chains, so per-piece figures are only useful alongside the count. Sharing buckets have no natural portion at all.
Wings and bone-in pieces complicate weight comparisons, since a stated portion weight includes bone. Per-piece figures are more useful than per-100g for those items.
Each product page includes a full nutrition breakdown per serving and per pack, portion size comparisons, age-adjusted NHS daily reference intake calculations for children aged 4 to 17, an interactive calculator for your child's specific age and gender, and a complete ingredient and allergen guide.
