Chicken, broilers or fryers, meat and skin and giblets and neck, cooked, fried, batter
Whole food · Poultry Products
Photo: Wikipedia
This is a hearty, golden-brown piece of chicken—breast, thigh, skin, and all the trimmings—that has been dipped in a seasoned batter and deep-fried to a crispy, savory finish. The texture is a delightful contrast: a crunchy, shattering crust gives way to juicy, tender meat and rich, unctuous skin. At 291 calories per 100g, it's a calorie-dense, high-protein option that provides substantial energy and a satisfying mouthfeel.
💚 Why it's loved
People adore it for the universal pleasure of its crispy, salty exterior and succulent, savory meat—a textural and flavor combination that is deeply comforting. It's a cultural staple in countless cuisines, from Southern US soul food to Korean fried chicken, making it a beloved centerpiece for gatherings and comfort meals.
⚠️ Watch-outs & how to enjoy it better
The high fat and calorie content, largely from the skin and frying oil, can be a concern for those monitoring energy intake. The batter can also cause rapid blood sugar spikes, and the frying process may generate compounds some prefer to limit. To counteract this, practice strict portion control (stick to a single, palm-sized piece), pair it with a large, fiber-rich vegetable salad or steamed greens to slow digestion, and consider baking or air-frying a homemade version to reduce oil absorption.
Key benefits
- Excellent source of complete protein (22.84g per 100g) for muscle maintenance.
- Provides essential nutrients like B vitamins (especially niacin and B6) and selenium.
- The skin and cooking method contribute to a high satiety factor, promoting fullness.
- A versatile base that can be seasoned with a wide array of spices and sauces.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The tradition of battering and frying chicken is believed to have been brought to the American South by Scottish and West African cooks, with the latter introducing the use of seasoned flour and deep-frying techniques from their culinary heritage.
Full nutrition (scales with serving)
| Water | 49.3 g |
| Energy | 291 kcal |
| Energy | 1218 kj |
| Protein | 22.8 g |
| Total lipid (fat) | 17.5 g |
| Ash | 1.3 g |
| Carbohydrate, by difference | 9.0 g |
| Calcium, Ca | 21.0 mg |
| Iron, Fe | 1.8 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 158 mg |
| Potassium, K | 190 mg |
| Sodium, Na | 284 mg |
| Zinc, Zn | 1.9 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.06 mg |
| Selenium, Se | 20.3 ug |
| Vitamin C, total ascorbic acid | 0.40 mg |
| Thiamin | 0.11 mg |
| Riboflavin | 0.25 mg |
| Niacin | 7.1 mg |
| Pantothenic acid | 1.0 mg |
| Vitamin B-6 | 0.32 mg |
| Folate, total | 32.0 ug |
| Folic acid | 9.0 ug |
| Folate, food | 23.0 ug |
| Folate, DFE | 38.0 ug |
| Vitamin B-12 | 0.83 ug |
| Vitamin A, RAE | 181 ug |
| Retinol | 181 ug |
| Vitamin A, IU | 603 iu |
| Fatty acids, total saturated | 4.7 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.02 g |
| SFA 14:0 | 0.10 g |
| SFA 16:0 | 3.1 g |
| SFA 18:0 | 1.4 g |
| Fatty acids, total monounsaturated | 7.1 g |
| MUFA 16:1 | 0.54 g |
| MUFA 18:1 | 6.5 g |
| MUFA 20:1 | 0.09 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 4.2 g |
| PUFA 18:2 | 3.7 g |
| PUFA 18:3 | 0.20 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 | 103 mg |
| Tryptophan | 0.26 g |
| Threonine | 0.94 g |
| Isoleucine | 1.1 g |
| Leucine | 1.7 g |
| Lysine | 1.8 g |
| Methionine | 0.60 g |
| Cystine | 0.32 g |
| Phenylalanine | 0.92 g |
| Tyrosine | 0.74 g |
| Valine | 1.1 g |
| Arginine | 1.4 g |
| Histidine | 0.65 g |
| Alanine | 1.3 g |
| Aspartic acid | 2.0 g |
| Glutamic acid | 3.6 g |
| Glycine | 1.4 g |
| Proline | 1.2 g |
| Serine | 0.85 g |
FAQ
Is the batter the main source of carbs?
Yes. The 9.03g of carbohydrates per 100g come almost entirely from the flour in the batter, as the chicken itself contains negligible carbs.
How does this compare nutritionally to baked chicken?
Fried chicken with skin and batter has significantly more calories and fat than plain baked chicken breast. The batter adds carbs, and the frying process adds fat, making it a more energy-dense food.
Can I make a healthier version at home?
Absolutely. Use a light coating of whole-grain flour or panko, and bake or air-fry instead of deep-frying. Using skinless cuts will also dramatically reduce the fat content.