Fried Chicken Necks
Fried Chicken Necks are a savory, crunchy dish made by seasoning and deep-frying the necks of chickens, which are rich in meat, skin, and connective tissue. This dish is popular in various cuisines, particularly in the Southern United States, the Caribbean, and parts of Asia, often enjoyed as a snack or appetizer.
🍽️ Nutrition at a glance
Fried Chicken Necks are high in protein and fat, with minimal carbohydrates, making them a hearty source of energy. They provide key nutrients like iron, zinc, and B vitamins, with a rough calorie ballpark of 300-400 kcal per serving.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 25 g |
| Carbs | 2 g |
| Fat | 28 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 450 mg |
| Iron | 2.5 mg |
| Zinc | 3 mg |
| Vitamin B12 | 0.8 mcg |
| Niacin (B3) | 6 mg |
| Selenium | 18 mcg |
| Phosphorus | 200 mg |
| Potassium | 250 mg |
| Collagen | Significant amount from connective tissue |
Per 4 necks (about 150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this dish highlights a nose-to-tail eating approach, utilizing parts of the animal that might otherwise be discarded, which is both economical and sustainable. Nutritionally, the connective tissue in chicken necks is a good source of collagen, which supports skin and joint health.
