Chicken, broilers or fryers, dark meat, meat and skin, cooked, fried, flour
Whole food · Poultry Products
Photo: Wikipedia
This is the rich, flavorful dark meat of chicken—thighs and drumsticks—cooked with its skin on and pan-fried in a light flour coating. The result is a golden, crispy exterior giving way to tender, juicy meat with a distinctly savory, robust poultry flavor. Nutritionally, it's a high-protein, moderate-fat option, with the flour coating adding a small amount of carbohydrates.
💚 Why it's loved
People adore it for the unbeatable combination of crispy, savory skin and succulent, flavorful dark meat, which stays moist even when fried. Its hearty taste makes it a comforting, satisfying centerpiece for meals across cultures.
⚠️ Watch-outs & how to enjoy it better
The frying process and skin significantly increase the saturated fat and calorie content compared to baked or skinless preparations. Those monitoring fat intake or managing heart health should enjoy it in moderation or opt for baked versions. To counteract, pair with a large portion of non-starchy vegetables and use portion control, treating it as the main event rather than a side.
Key benefits
- Excellent source of complete protein for muscle maintenance and repair.
- Provides essential minerals like iron and zinc from dark meat.
- The skin and flour coating create a satisfying crispy texture.
- A versatile base for countless global cuisines and flavor profiles.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Dark meat contains more myoglobin—a protein that stores oxygen in muscles—than white meat, which is why it has a deeper color, richer flavor, and remains juicier during cooking.
Full nutrition (scales with serving)
| Water | 50.8 g |
| Energy | 285 kcal |
| Energy | 1192 kj |
| Protein | 27.2 g |
| Total lipid (fat) | 16.9 g |
| Ash | 0.97 g |
| Carbohydrate, by difference | 4.1 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 17.0 mg |
| Iron, Fe | 1.5 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 176 mg |
| Potassium, K | 230 mg |
| Sodium, Na | 89.0 mg |
| Zinc, Zn | 2.6 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.04 mg |
| Selenium, Se | 20.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.23 mg |
| Niacin | 6.8 mg |
| Pantothenic acid | 1.2 mg |
| Vitamin B-6 | 0.32 mg |
| Folate, total | 11.0 ug |
| Folic acid | 3.0 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 13.0 ug |
| Vitamin B-12 | 0.30 ug |
| Vitamin A, RAE | 31.0 ug |
| Retinol | 31.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 104 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin K (phylloquinone) | 2.4 ug |
| Fatty acids, total saturated | 4.6 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 0.12 g |
| SFA 16:0 | 3.2 g |
| SFA 18:0 | 1.1 g |
| Fatty acids, total monounsaturated | 6.7 g |
| MUFA 16:1 | 0.74 g |
| MUFA 18:1 | 5.7 g |
| MUFA 20:1 | 0.12 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.9 g |
| PUFA 18:2 | 3.4 g |
| PUFA 18:3 | 0.17 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.14 g |
| PUFA 20:5 n-3 (EPA) | 0.02 g |
| PUFA 22:5 n-3 (DPA) | 0.03 g |
| PUFA 22:6 n-3 (DHA) | 0.05 g |
| Cholesterol | 92.0 mg |
| Tryptophan | 0.31 g |
| Threonine | 1.1 g |
| Isoleucine | 1.4 g |
| Leucine | 2.0 g |
| Lysine | 2.2 g |
| Methionine | 0.72 g |
| Cystine | 0.36 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 0.88 g |
| Valine | 1.3 g |
| Arginine | 1.7 g |
| Histidine | 0.80 g |
| Alanine | 1.6 g |
| Aspartic acid | 2.4 g |
| Glutamic acid | 4.1 g |
| Glycine | 1.7 g |
| Proline | 1.3 g |
| Serine | 0.97 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is the flour coating a significant source of carbs?
The light flour dredge adds a modest amount of carbohydrates (about 4g per 100g cooked), much less than a thick batter or breading. It contributes more to texture and browning than to the overall carb load.
Why is dark meat often preferred for frying?
Dark meat has a higher fat content and more connective tissue, which helps it stay moist and tender at the high heat of frying, whereas lean white meat can dry out more easily.
How does frying in flour differ from deep-frying in batter?
A flour dredge creates a thin, crisp crust that adheres directly to the skin, while a batter forms a thicker, puffy, and often crunchier shell. The flour method is generally lighter and highlights the natural flavor of the chicken more.