Chicken, broilers or fryers, drumstick, meat and skin, cooked, fried, flour
Whole food · Poultry Products
Photo: Wikipedia
This is a classic fried chicken drumstick, where the skin and meat are dredged in seasoned flour and deep-fried to a golden, shatteringly crisp crust. The exterior gives way to juicy, tender dark meat that's rich and savory. Nutritionally, it's a protein powerhouse with a significant fat content from the skin and frying oil.
Calorie split: 45% protein · 3% carbs · 52% fat
↓ Full nutrition💚 Why it's loved
People adore it for the irresistible contrast between the crunchy, seasoned coating and the succulent, flavorful meat inside. It's a beloved comfort food staple across many cultures, often associated with family gatherings and casual feasts.
⚠️ Watch-outs & how to enjoy it better
The high fat and calorie content from frying can be a concern for those monitoring intake. The skin is also high in sodium, which may be problematic for some. To mitigate, enjoy it occasionally, pair with a large, vinegar-dressed salad or steamed vegetables to add fiber and volume, and consider removing some of the skin before eating.
Key benefits
- Excellent source of high-quality protein for muscle maintenance.
- Provides essential minerals like iron and zinc from dark meat.
- The skin adds collagen and a satisfying textural contrast.
- A calorie-dense option for those needing energy-dense meals.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'flour' in the dish name refers to the dry dredge, but many classic recipes use a buttermilk or egg wash first, which helps the flour adhere and creates extra pockets of crunch.
Full nutrition (USDA data · scales with serving)
| Water | 56.7 g |
| Energy | 245 kcal |
| Energy | 1025 kj |
| Protein | 27.0 g |
| Total lipid (fat) | 13.7 g |
| Ash | 0.96 g |
| Carbohydrate, by difference | 1.6 g |
| Fiber, total dietary | 0.10 g |
| Calcium, Ca | 12.0 mg |
| Iron, Fe | 1.3 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 176 mg |
| Potassium, K | 229 mg |
| Sodium, Na | 89.0 mg |
| Zinc, Zn | 2.9 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.03 mg |
| Selenium, Se | 18.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.23 mg |
| Niacin | 6.0 mg |
| Pantothenic acid | 1.2 mg |
| Vitamin B-6 | 0.35 mg |
| Folate, total | 10.0 ug |
| Folic acid | 2.0 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 11.0 ug |
| Vitamin B-12 | 0.32 ug |
| Vitamin A, RAE | 25.0 ug |
| Retinol | 25.0 ug |
| Vitamin A, IU | 84.0 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.7 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.02 g |
| SFA 14:0 | 0.09 g |
| SFA 16:0 | 2.5 g |
| SFA 18:0 | 0.97 g |
| Fatty acids, total monounsaturated | 5.4 g |
| MUFA 16:1 | 0.54 g |
| MUFA 18:1 | 4.8 g |
| MUFA 20:1 | 0.08 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.2 g |
| PUFA 18:2 | 2.8 g |
| PUFA 18:3 | 0.14 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 | 90.0 mg |
Amino acid profile (per 100g)
| 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 | 0.81 g |
| Alanine | 1.5 g |
| Aspartic acid | 2.4 g |
| Glutamic acid | 4.0 g |
| Glycine | 1.6 g |
| Proline | 1.3 g |
| Serine | 0.95 g |
FAQ
Is the skin meant to be eaten?
Yes, the skin is an integral part of this preparation. It becomes the crispy, flavorful crust when fried. While edible, it can be removed to reduce fat and calorie intake.
Why is it called 'broilers or fryers'?
This refers to the age and weight of the chicken. Broilers or fryers are young chickens (typically 7-10 weeks old) raised specifically for meat, yielding tender, juicy flesh ideal for quick cooking methods like frying.
How does the flour coating affect nutrition?
The flour coating adds a small amount of carbohydrates (about 1.6g per 100g) and significantly increases the surface area for oil absorption during frying, which is the main source of the dish's 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 2.45 kcal/g · 44% calories from protein · 0.1 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: 0.39 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.