The Angry Chickz nutrition PDF lists calories, macros, and sodium for bowls, classics, sides, and sauce on one printable page.
Lower Calorie Order
Typical Bowl
Max Comfort
Lean Build
- 1 tender over rice
- Extra slaw for crunch
- Sauce on the side
Lower Range
Balanced Bowl
- 2 tenders over rice
- Slaw as default
- Half-drizzle of sauce
Middle Range
Shareable Comfort
- 2 tenders over mac or fries
- Full sauce pour
- Split the drink
Upper Range
What’s Inside The Official Nutrition PDF
The one-page sheet lists serving size, calories, calories from fat, total fat, saturated fat, trans fat, cholesterol, sodium, total carbohydrate, fiber, sugar, and protein for every standard item. You’ll see separate lines for the four Classics bowls, the Hangry Fix Bowl, Angry Mac, Angry Fries, plus the sides and the signature sauce. Numbers are rounded to meet menu-labeling rules and represent averages.
| Item | Calories | Protein (g) |
|---|---|---|
| Classic #1 | 1,520 | 53 |
| Classic #2 | 1,030 | 52 |
| Classic #3 | 1,280 | 53 |
| Classic #4 | 1,980 | 57 |
| Hangry Fix Bowl | 1,810 | 62 |
| Angry Mac | 1,800 | 77 |
| Angry Fries | 1,410 | 54 |
| Chicken Tenders (side) | 250 | 23 |
| Chicken Slider | 490 | 23 |
| Mac & Cheese (side) | 350 | 15 |
| Fries (side) | 570 | 7 |
| Rice (side) | 250 | 3 |
| Slaw (side) | 100 | 1 |
| Special Secret Sauce (1 oz) | 140 | 0 |
Download The Angry Chickz Nutritional Guide (Pdf) Steps
Open the brand site footer and tap “Nutrition Information.” That link loads the April 2025 sheet; save it on your phone for quick checks at the counter. If the link ever moves, the main menu page also lists calorie totals under each item.
How To Read The Numbers
Calories Reflect The Build
Each bowl’s total comes from tenders, rice, slaw, sauce, and any add-ons. Two tenders over rice with slaw and sauce will land near the mid range. Add fries or mac and the number climbs fast. A single slider sits in the lower band, while a full plate with fries, mac, and a generous sauce pour will push toward the top of the range.
Macros At A Glance
Protein is strong across the board, with most bowls carrying 50–70 grams. Fat jumps with mac or a full sauce pour. Carbs rise with fries or extra rice. If you want a steadier split, keep the rice and slaw and skip the fry swap.
Sodium Awareness
Sodium moves with size. The Classics scale from about 2,000 to well over 3,000 milligrams per entree. Sides add more. If you track sodium, consider splitting a larger bowl, asking for light sauce, and drinking water.
Calorie Ranges By Common Orders
Use these ranges as quick guides. They’re drawn from the sheet and rounded for easy planning.
Lower Range Ideas
Pair one tender with slaw and rice, or grab a slider and water. Sauce on the side gives you more control per bite.
Middle Range Ideas
Two tenders over rice with slaw and a half-drizzle sits near the middle. Swapping fries for rice adds calories fast.
Hearty Range Ideas
Mac, fries, and a full pour stack calories. The biggest Classic bowls and the macaroni build hit the top of the chart.
Why Chains Publish These Sheets
Large chains are required to post calories on menus and provide written nutrition data on request. That’s why you’ll find item totals on boards and a downloadable sheet for the rest of the details. The rule covers calories, fats, carbs, protein, and sodium for standard items.
Tips To Tweak Your Order
Small changes steer totals without killing flavor. These swaps come straight from the numbers on the sheet.
| Swap | Change | Why It Helps |
|---|---|---|
| Fries → Rice | −320 | Fries ~570 vs. rice ~250 |
| Full sauce → Light | −70 | Half pour trims about one ounce (~140 per ounce) |
| Add mac & cheese | +350 | Mac side adds 350 |
| Extra tender | +250 | Each tender adds ~250 |
| Slider instead of bowl | −500 to −1,000 | Slider ~490 vs. many bowls 1,000+ |
| No sauce | −140 | Skipping one ounce removes ~140 |
Heat Levels, Oil, And Allergens
Spice level changes flavor, not macros. The kitchens use soybean and peanut oil. Common allergens like dairy, gluten, eggs, and nuts may be present. Cross-contact can occur in shared prep spaces. If you have a strict restriction, ask staff to explain prep and consider a simpler build.
Fries, Browning, And Acrylamide
The brand sheet notes that cooked potatoes can form acrylamide during high-heat frying. That’s a natural reaction in plant foods when sugars meet high heat. Lighter golden fries tend to form less than dark brown ones. If you care about this topic, order rice or split the fries.
Practical Order Paths
Balanced Bowl Template
Two tenders over rice, extra slaw, half sauce, water or unsweet tea. You’ll keep protein high and steer calories toward the middle band.
Lower Calorie Template
One tender over rice and slaw with sauce on the side. Swap fries for slaw when grabbing a combo.
Comfort Template
Two tenders over fries or mac, full sauce, and a lemonade. It’s a tasty splurge and one to share.
How To Save Or Print The Sheet
On mobile, tap the link and use the share icon to save a copy. On desktop, open the PDF and hit print. Stash a copy in your notes so you can check calories and sodium before you order.
Frequently Checked Numbers
High Protein Picks
Angry Mac carries roughly 77 grams of protein. The Classics sit near 50–60 grams. A single tender brings about 23 grams, which makes add-a-tender an easy protein boost.
Watching Sodium
Classic #4 is the salt peak among the bowls. If you want a lower hit, share a larger build, go light on sauce, and skip the fries swap.
Smart Sides
Slaw adds crunch and fiber for about 100 calories. Rice comes in around 250. Fries hit about 570 for a side.
Where This Data Comes From
The values come from accredited third-party labs, supplier data, and in-house testing, then rounded to meet FDA rules. Variations happen in real kitchens, so totals can shift a bit. If you’re tracking closely, treat the sheet as a dependable guide, not a lab report.
Helpful Links
You can read the full nutrition details on the brand’s nutrition information PDF. For a quick refresher on menu posting rules in the United States, see the FDA’s page on menu labeling requirements.