Chicken, broilers or fryers, back, meat and skin, cooked, fried, flour

Nutrition Facts & Diabetes Guide

With 28g of protein per 100g, Chicken broilers or fryers back meat and skin flour contributes meaningful protein to the plate — protein also helps slow the glucose rise when paired with carbohydrate. No ISO-tested GI value is published for chicken broilers or fryers back meat and skin flour in the Sydney University GI tables, so GlycemicWise shows it as a Tier 5 nutrition reference rather than assigning a green/yellow/red verdict. For a swap with known glucose data, check the alternatives below — each one has a measured GL value.