Chicken, broilers or fryers, dark meat, meat only, cooked, fried
Whole food · Poultry Products
Photo: Wikipedia
This is the juicy, flavorful dark meat of a young chicken—thighs and drumsticks—deboned and fried to a crispy, golden-brown perfection. The texture is tender and succulent, with a rich, savory flavor that stands up boldly to seasoning. Nutritionally, it's a powerhouse of protein (nearly 29g per 100g) with a moderate amount of fat that contributes to its satisfying mouthfeel.
💚 Why it's loved
People adore it for its unmatched flavor and forgiving, juicy texture that stays moist even when fried. It's the versatile star of countless comfort foods, from Southern U.S. soul food to Korean fried chicken, making it a global favorite.
⚠️ Watch-outs & how to enjoy it better
The frying process adds significant calories and unhealthy fats, which can be a concern for heart health or weight management. To counteract this, bake, air-fry, or pan-sear with minimal oil, and pair it with fiber-rich vegetables or salads to balance the meal and slow fat absorption.
Key benefits
- Excellent source of high-quality protein for muscle maintenance and repair.
- Rich in iron and zinc, minerals crucial for immune function and energy metabolism.
- Contains B vitamins like niacin (B3) and B6, essential for converting food into energy.
- The dark meat provides more myoglobin and antioxidants than white meat.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Dark meat gets its color from myoglobin, a protein that stores oxygen in muscle cells—chickens are 'runner' birds, so their legs work constantly, making the meat darker and more flavorful than the breast.
Full nutrition (scales with serving)
| Water | 55.7 g |
| Energy | 239 kcal |
| Energy | 1000 kj |
| Protein | 29.0 g |
| Total lipid (fat) | 11.6 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 2.6 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 18.0 mg |
| Iron, Fe | 1.5 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 187 mg |
| Potassium, K | 253 mg |
| Sodium, Na | 97.0 mg |
| Zinc, Zn | 2.9 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.03 mg |
| Selenium, Se | 20.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.25 mg |
| Niacin | 7.1 mg |
| Pantothenic acid | 1.3 mg |
| Vitamin B-6 | 0.37 mg |
| Folate, total | 9.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 9.0 ug |
| Vitamin B-12 | 0.33 ug |
| Vitamin A, RAE | 24.0 ug |
| Retinol | 24.0 ug |
| Vitamin A, IU | 79.0 iu |
| Fatty acids, total saturated | 3.1 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 0.08 g |
| SFA 16:0 | 2.1 g |
| SFA 18:0 | 0.81 g |
| Fatty acids, total monounsaturated | 4.3 g |
| MUFA 16:1 | 0.49 g |
| MUFA 18:1 | 3.7 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.8 g |
| PUFA 18:2 | 2.3 g |
| PUFA 18:3 | 0.12 g |
| PUFA 20:4 | 0.15 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) | 0.06 g |
| Cholesterol | 96.0 mg |
| Tryptophan | 0.34 g |
| Threonine | 1.2 g |
| Isoleucine | 1.5 g |
| Leucine | 2.2 g |
| Lysine | 2.4 g |
| Methionine | 0.80 g |
| Cystine | 0.38 g |
| Phenylalanine | 1.2 g |
| Tyrosine | 0.98 g |
| Valine | 1.4 g |
| Arginine | 1.7 g |
| Histidine | 0.90 g |
| Alanine | 1.6 g |
| Aspartic acid | 2.6 g |
| Glutamic acid | 4.4 g |
| Glycine | 1.4 g |
| Proline | 1.2 g |
| Serine | 1.0 g |
FAQ
Is dark meat less healthy than white meat?
It's higher in fat and calories, but also richer in certain minerals and B vitamins. The healthiness depends on the cooking method and overall diet.
Why does fried dark meat stay juicy?
The higher fat content and connective tissue in dark meat render during cooking, basting the meat internally and preventing it from drying out.
Can I use this in place of ground chicken?
Not directly. This is whole muscle meat. You would need to mince or grind it yourself to substitute for ground chicken in recipes like meatballs or burgers.