Chicken, broilers or fryers, meat and skin, raw
Whole food · Poultry Products
Photo: Wikipedia
This is the raw, unprocessed meat and skin of a young chicken (broiler or fryer), offering a rich, savory flavor and a tender, slightly fatty texture. It's a powerhouse of high-quality protein and healthy fats, providing a substantial 215 calories and 18.6 grams of protein per 100g. The skin contributes significantly to its calorie and fat content, making it a more indulgent cut than skinless breast.
Calorie split: 35% protein · 0% carbs · 65% fat
↓ Full nutrition💚 Why it's loved
People adore it for its deep, savory flavor and succulent texture, especially when the skin crisps up during cooking. Its incredible versatility makes it a staple for roasting, frying, grilling, and stewing in kitchens worldwide.
⚠️ Watch-outs & how to enjoy it better
The high fat and calorie content from the skin can be a concern for those managing weight or heart health. To counteract this, you can remove the skin before or after cooking to reduce fat intake, or balance the meal with a large portion of non-starchy vegetables. Also, ensure it's cooked thoroughly to an internal temperature of 165°F (74°C) to avoid foodborne illness.
Key benefits
- Excellent source of complete protein for muscle maintenance and growth.
- Provides essential B vitamins like niacin (B3) and B6 for energy metabolism.
- Rich in minerals such as selenium and phosphorus.
- Contains healthy monounsaturated fats, especially from the skin.
- A versatile base for countless global cuisines.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'broiler' originally referred to a young chicken suitable for roasting over an open fire or 'broiling,' a cooking method that dates back centuries.
Full nutrition (USDA data · scales with serving)
| Water | 66.0 g |
| Energy | 215 kcal |
| Energy | 900 kj |
| Protein | 18.6 g |
| Total lipid (fat) | 15.1 g |
| Ash | 0.79 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 11.0 mg |
| Iron, Fe | 0.90 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 147 mg |
| Potassium, K | 189 mg |
| Sodium, Na | 70.0 mg |
| Zinc, Zn | 1.3 mg |
| Copper, Cu | 0.05 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 14.4 ug |
| Vitamin C, total ascorbic acid | 1.6 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.12 mg |
| Niacin | 6.8 mg |
| Pantothenic acid | 0.91 mg |
| Vitamin B-6 | 0.35 mg |
| Folate, total | 6.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 6.0 ug |
| Choline, total | 59.7 mg |
| Betaine | 7.8 mg |
| Vitamin B-12 | 0.31 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 41.0 ug |
| Retinol | 41.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 137 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.30 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 10.0 iu |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 1.5 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.3 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 | 0.12 g |
| SFA 16:0 | 3.1 g |
| SFA 18:0 | 0.87 g |
| Fatty acids, total monounsaturated | 6.2 g |
| MUFA 16:1 | 0.83 g |
| MUFA 18:1 | 5.2 g |
| MUFA 20:1 | 0.15 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.2 g |
| PUFA 18:2 | 2.9 g |
| PUFA 18:3 | 0.14 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.08 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.03 g |
| Fatty acids, total trans | 0.10 g |
| Cholesterol | 75.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.21 g |
| Threonine | 0.77 g |
| Isoleucine | 0.92 g |
| Leucine | 1.4 g |
| Lysine | 1.5 g |
| Methionine | 0.49 g |
| Cystine | 0.25 g |
| Phenylalanine | 0.72 g |
| Tyrosine | 0.60 g |
| Valine | 0.90 g |
| Arginine | 1.2 g |
| Histidine | 0.54 g |
| Alanine | 1.1 g |
| Aspartic acid | 1.7 g |
| Glutamic acid | 2.7 g |
| Glycine | 1.2 g |
| Proline | 0.91 g |
| Serine | 0.66 g |
FAQ
What's the difference between broiler and fryer chicken?
The terms are often used interchangeably in modern labeling. Historically, a 'broiler' was a young chicken (under 10 weeks) ideal for roasting or broiling, while a 'fryer' was slightly older (6-8 weeks) and preferred for frying due to its slightly firmer texture.
Is the skin nutritious?
Chicken skin is high in fat and calories but also contains some nutrients like collagen and B vitamins. Its nutritional impact depends on your overall diet; enjoying it in moderation or as part of a balanced meal is key.
How should I store raw chicken safely?
Store it in the coldest part of your refrigerator (below 40°F/4°C) and use within 1-2 days. For longer storage, freeze it in an airtight package for up to 9 months for best quality.
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 2.15 kcal/g · 35% calories from protein · 0.0 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: 0.37 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.