Chicken, broilers or fryers, leg, meat and skin, cooked, fried, flour
Whole food · Poultry Products
Photo: Wikipedia
This is a classic fried chicken leg, where the meat and skin are coated in seasoned flour and pan-fried or deep-fried to a golden, crispy finish. The texture is a delightful contrast: the exterior is crunchy and savory, while the interior meat remains juicy and tender. Nutritionally, it's a powerhouse of protein with a significant fat content from the skin and cooking method.
Calorie split: 43% protein · 4% carbs · 53% fat
↓ Full nutrition💚 Why it's loved
People adore it for the irresistible combination of a shatteringly crisp, seasoned crust and succulent, flavorful dark meat. It's a universal comfort food, deeply rooted in home cooking and fast-food culture worldwide.
⚠️ Watch-outs & how to enjoy it better
The high fat and calorie density can be a concern for those monitoring intake, and the frying process can create advanced glycation end products (AGEs). To mitigate, pair it with a large, vinegar-dressed salad or steamed vegetables to add fiber and volume, and practice portion control by enjoying one leg as part of a balanced plate.
Key benefits
- Excellent source of complete protein for muscle maintenance and repair.
- Provides essential minerals like selenium and phosphorus.
- The crispy skin offers a satisfying textural contrast and flavor.
- A calorie-dense option for those needing energy-dense nutrition.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The practice of dredging chicken in flour before frying is believed to have been popularized in the American South by Scottish immigrants, who had a tradition of frying chicken without the heavy seasoning common in other regions.
Full nutrition (USDA data · scales with serving)
| Water | 55.3 g |
| Energy | 254 kcal |
| Energy | 1063 kj |
| Protein | 26.8 g |
| Total lipid (fat) | 14.4 g |
| Ash | 0.95 g |
| Carbohydrate, by difference | 2.5 g |
| Fiber, total dietary | 0.10 g |
| Calcium, Ca | 13.0 mg |
| Iron, Fe | 1.4 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 182 mg |
| Potassium, K | 233 mg |
| Sodium, Na | 88.0 mg |
| Zinc, Zn | 2.7 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.03 mg |
| Selenium, Se | 20.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.23 mg |
| Niacin | 6.5 mg |
| Pantothenic acid | 1.2 mg |
| Vitamin B-6 | 0.34 mg |
| Folate, total | 11.0 ug |
| Folic acid | 3.0 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 13.0 ug |
| Vitamin B-12 | 0.31 ug |
| Vitamin A, RAE | 28.0 ug |
| Retinol | 28.0 ug |
| Vitamin A, IU | 92.0 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.9 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 0.10 g |
| SFA 16:0 | 2.7 g |
| SFA 18:0 | 0.95 g |
| Fatty acids, total monounsaturated | 5.7 g |
| MUFA 16:1 | 0.64 g |
| MUFA 18:1 | 4.9 g |
| MUFA 20:1 | 0.10 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.3 g |
| PUFA 18:2 | 2.9 g |
| PUFA 18:3 | 0.14 g |
| PUFA 20:4 | 0.12 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) | 0.05 g |
| Cholesterol | 94.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.30 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 | 1.5 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 the main source of fat?
Yes, the skin and the subcutaneous fat layer beneath it contribute the majority of the fat content. Removing the skin before eating significantly reduces the fat and calorie count.
How does this compare nutritionally to baked chicken leg?
Fried chicken leg has a higher fat and calorie content due to the absorbed cooking oil and the flour coating, which acts like a sponge. Baked chicken is generally leaner.
Is the flour coating a significant source of carbs?
Yes, the flour coating is the primary source of the 2.5g of carbohydrates per 100g. While not extremely high, it adds more carbs than a plain, unbreaded piece of chicken.
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 2.54 kcal/g · 42% 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: 0.38 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.