Chicken Meat (Broilers or Fryers, Fried, Cooked) (1 Cup, Chopped Or Diced)

Choose unbreaded fried chicken and remove the skin; breading, flour coatings, and sweet glazes are more likely to raise glucose than the chicken itself.

Keep the portion moderate and avoid pairing it with fries, white bread, biscuits, sweet sauces, or sugary drinks.

Have the chicken with non-starchy vegetables such as broccoli, spinach, cauliflower, green beans, salad greens, or zucchini.

Use a vinegar-based or unsweetened mustard sauce instead of barbecue sauce, honey sauce, or sweet chili sauce.

If you want a starch alongside it, choose a small serving of lentils, chickpeas, or beans rather than refined grain sides.

Consider oven-roasting, air-frying, grilling, or pan-searing chicken with minimal coating and oil, then compare your glucose response with conventional fried chicken.