Deep-fried chicken tails
Deep-fried chicken tails, often called 'chicken butts' or 'parson's noses,' are a popular snack or appetizer made by seasoning and deep-frying the fatty tail section of the chicken. The dish is known for its crispy skin and rich, savory flavor, and is enjoyed in various forms across many cuisines, including American Southern cooking, Chinese street food, and Japanese yakitori.
🍽️ Nutrition at a glance
This dish is very high in fat and a good source of protein, with minimal carbohydrates. A typical serving provides a significant amount of calories, primarily from fat, along with notable amounts of B vitamins and minerals like selenium.
Nutrition breakdown
| Calories | 250 kcal |
| Protein | 12 g |
| Carbs | 1 g |
| Fat | 22 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 300 mg |
| Selenium | 18 mcg |
| Vitamin B12 | 0.3 mcg |
| Niacin (B3) | 3.5 mg |
| Phosphorus | 120 mg |
| Zinc | 1.5 mg |
| Iron | 0.8 mg |
| Vitamin B6 | 0.2 mg |
| Potassium | 110 mg |
Per 3 pieces (about 85 g) · estimated, varies by recipe
💡 What's interesting
Culturally, chicken tails are often considered a 'nose-to-tail' delicacy, utilizing a part of the animal that might otherwise be discarded. Nutritionally, while high in fat, they are a concentrated source of collagen and certain fat-soluble vitamins.
