Chicken, broilers or fryers, meat and skin, cooked, fried, batter
Whole food · Poultry Products
Photo: Wikipedia
This is the quintessential comfort food: a juicy chicken piece enrobed in a thick, craggy batter and fried to a deep golden-brown crunch. The texture is a delightful contrast between the shatteringly crisp, savory coating and the tender, moist meat inside. It's a calorie-dense powerhouse, delivering over 22 grams of protein per 100g, but the frying process also contributes a significant fat content.
💚 Why it's loved
People adore it for the universal, satisfying crunch and savory flavor that hits all the right notes. It's a cultural staple, from American Southern comfort food to global street food, making it a versatile and nostalgic choice for a hearty meal.
⚠️ Watch-outs & how to enjoy it better
The high fat and calorie content from frying can be a concern for those monitoring their intake, and the refined flour batter offers minimal fiber. To mitigate this, practice portion control by pairing it with a large side of steamed vegetables or a fresh salad, and consider baking or air-frying a version at home to reduce added fats.
Key benefits
- High-quality complete protein source
- Provides essential B vitamins like niacin and B6
- Contains minerals such as selenium and phosphorus
- A highly palatable and satisfying meal option
- Can be a convenient source of energy due to its calorie density
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The secret to the iconic craggy, flaky crust in many recipes isn't just the batter—it's often the practice of double-dredging the chicken in seasoned flour, which creates more surface area for that perfect crunch.
Full nutrition (scales with serving)
| Water | 49.4 g |
| Energy | 289 kcal |
| Energy | 1209 kj |
| Protein | 22.5 g |
| Total lipid (fat) | 17.4 g |
| Ash | 1.3 g |
| Carbohydrate, by difference | 9.4 g |
| Fiber, total dietary | 0.30 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 21.0 mg |
| Iron, Fe | 1.4 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 155 mg |
| Potassium, K | 185 mg |
| Sodium, Na | 292 mg |
| Zinc, Zn | 1.7 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.06 mg |
| Selenium, Se | 25.5 ug |
| Fluoride, F | 14.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.12 mg |
| Riboflavin | 0.19 mg |
| Niacin | 7.0 mg |
| Pantothenic acid | 0.89 mg |
| Vitamin B-6 | 0.31 mg |
| Folate, total | 18.0 ug |
| Folic acid | 10.0 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 25.0 ug |
| Choline, total | 63.5 mg |
| Betaine | 17.3 mg |
| Vitamin B-12 | 0.28 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 28.0 ug |
| Retinol | 28.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 93.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 1.2 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 7.0 iu |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin D3 (cholecalciferol) | 0.20 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 | 0.02 g |
| SFA 14:0 | 0.10 g |
| SFA 16:0 | 3.1 g |
| SFA 18:0 | 1.3 g |
| Fatty acids, total monounsaturated | 7.1 g |
| MUFA 16:1 | 0.54 g |
| MUFA 18:1 | 6.4 g |
| MUFA 20:1 | 0.09 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 4.1 g |
| PUFA 18:2 | 3.7 g |
| PUFA 18:3 | 0.20 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.10 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) | 0.03 g |
| Cholesterol | 87.0 mg |
| Tryptophan | 0.26 g |
| Threonine | 0.92 g |
| Isoleucine | 1.1 g |
| Leucine | 1.7 g |
| Lysine | 1.8 g |
| Methionine | 0.59 g |
| Cystine | 0.31 g |
| Phenylalanine | 0.90 g |
| Tyrosine | 0.73 g |
| Valine | 1.1 g |
| Arginine | 1.4 g |
| Histidine | 0.66 g |
| Alanine | 1.3 g |
| Aspartic acid | 1.9 g |
| Glutamic acid | 3.6 g |
| Glycine | 1.4 g |
| Proline | 1.2 g |
| Serine | 0.83 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is the batter or the skin more responsible for the calories?
Both contribute significantly. The batter, typically made from flour and sometimes a liquid like buttermilk or beer, adds carbohydrates and absorbs oil. The chicken skin is naturally high in fat. Together, they create the high calorie and fat profile of the dish.
Can I make a healthier version at home?
Yes. You can use an air fryer or bake the chicken to achieve a crispy texture with far less oil. Using a lighter batter (like a simple flour and spice mix) or even a panko breadcrumb coating can also reduce the overall fat content while maintaining crunch.
Why is the batter so crispy?
The crispiness comes from the rapid evaporation of moisture when the batter hits hot oil. The starches in the flour gelatinize and then dehydrate, forming a rigid, crunchy structure. Using cold liquids in the batter and ensuring the oil is at the correct temperature (around 350°F/175°C) are key to a perfect crust.