Chicken, broilers or fryers, dark meat, meat and skin, cooked, fried, batter
Whole food · Poultry Products
Photo: Wikipedia
This is the savory, crispy, and juicy dark meat of a chicken (thigh and drumstick), coated in a seasoned batter and deep-fried to a golden crunch. The texture is a delightful contrast: a shatteringly crisp exterior giving way to tender, flavorful meat that's naturally richer and more moist than white meat. Nutritionally, it's a protein powerhouse with a significant calorie and fat boost from the frying process and skin.
Calorie split: 30% protein · 13% carbs · 57% fat
↓ Full nutrition💚 Why it's loved
People love it for the unbeatable combination of crunchy, salty batter and succulent, flavorful dark meat, which is often considered the most tender part of the chicken. It's a universal comfort food, central to everything from American Southern fried chicken to Korean fried chicken and Japanese karaage.
⚠️ Watch-outs & how to enjoy it better
The high fat and calorie content from frying can be a concern for those monitoring energy intake or heart health. The batter can also be a source of refined carbs and sodium. To counteract, pair a smaller portion with a large, vinegar-dressed salad or steamed vegetables to add fiber and volume, and opt for baking or air-frying a homemade version to control oil and salt.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Rich in iron and zinc, more so than chicken breast.
- Provides B vitamins, especially niacin (B3) and B6.
- The dark meat and skin offer a satisfying, high-satiety meal.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Dark meat chicken contains about 2-3 times more iron and zinc than white meat, and its higher myoglobin content (which makes it darker) is what gives it that distinctly richer, almost 'meatier' flavor.
Full nutrition (USDA data · scales with serving)
| Water | 48.8 g |
| Energy | 298 kcal |
| Energy | 1247 kj |
| Protein | 21.9 g |
| Total lipid (fat) | 18.6 g |
| Ash | 1.3 g |
| Carbohydrate, by difference | 9.4 g |
| Calcium, Ca | 21.0 mg |
| Iron, Fe | 1.4 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 145 mg |
| Potassium, K | 185 mg |
| Sodium, Na | 295 mg |
| Zinc, Zn | 2.1 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.06 mg |
| Selenium, Se | 23.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.12 mg |
| Riboflavin | 0.22 mg |
| Niacin | 5.6 mg |
| Pantothenic acid | 0.95 mg |
| Vitamin B-6 | 0.25 mg |
| Folate, total | 18.0 ug |
| Folic acid | 9.0 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 24.0 ug |
| Vitamin B-12 | 0.27 ug |
| Vitamin A, RAE | 31.0 ug |
| Retinol | 31.0 ug |
| Vitamin A, IU | 103 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.0 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.02 g |
| SFA 14:0 | 0.11 g |
| SFA 16:0 | 3.3 g |
| SFA 18:0 | 1.4 g |
| Fatty acids, total monounsaturated | 7.6 g |
| MUFA 16:1 | 0.59 g |
| MUFA 18:1 | 6.8 g |
| MUFA 20:1 | 0.09 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 4.4 g |
| PUFA 18:2 | 4.0 g |
| PUFA 18:3 | 0.21 g |
| PUFA 20:4 | 0.11 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.02 g |
| PUFA 22:6 n-3 (DHA) | 0.04 g |
| Cholesterol | 89.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.25 g |
| Threonine | 0.90 g |
| Isoleucine | 1.1 g |
| Leucine | 1.6 g |
| Lysine | 1.7 g |
| Methionine | 0.57 g |
| Cystine | 0.30 g |
| Phenylalanine | 0.87 g |
| Tyrosine | 0.71 g |
| Valine | 1.1 g |
| Arginine | 1.3 g |
| Histidine | 0.64 g |
| Alanine | 1.2 g |
| Aspartic acid | 1.9 g |
| Glutamic acid | 3.5 g |
| Glycine | 1.3 g |
| Proline | 1.1 g |
| Serine | 0.81 g |
FAQ
Is fried dark meat chicken unhealthy?
It's higher in calories and fat than grilled or baked chicken, but it's also a good source of protein, iron, and B vitamins. Enjoying it in moderation as part of a balanced diet that includes vegetables and whole grains is perfectly fine for most people.
Why is dark meat juicier than white meat?
Dark meat comes from muscles used more frequently (like legs), which contain more myoglobin (an iron-rich protein) and connective tissue. This makes it more flavorful, tender, and forgiving during cooking, as it stays moist longer.
How can I make a healthier version at home?
Use an air fryer or oven to achieve crispiness with far less oil. You can also use a light coating of seasoned flour or panko breadcrumbs instead of a thick batter, and choose skinless pieces to reduce fat content.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.98 kcal/g · 29% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.59 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.