Chicken, broilers or fryers, thigh, meat and skin, cooked, fried, batter
Whole food · Poultry Products
Photo: Wikipedia
This is a golden, crispy piece of fried chicken thigh, where the meat and skin are coated in a seasoned batter and deep-fried to perfection. The texture is a delightful contrast: a shatteringly crisp exterior gives way to juicy, flavorful, dark meat inside. Nutritionally, it's a calorie-dense protein source, packing over 21g of protein per 100g, but also a significant amount of fat from the skin and frying process.
💚 Why it's loved
People love it for the irresistible combination of a crunchy, savory crust and succulent, flavorful meat that stays moist thanks to the higher fat content of the thigh. It's a universal comfort food, central to celebratory meals and casual feasts across countless cultures.
⚠️ Watch-outs & how to enjoy it better
The high fat and calorie content from the skin and frying method can be a concern for those monitoring intake. To enjoy it more healthily, consider removing the skin after cooking to reduce fat, pair it with a large, fiber-rich salad or steamed vegetables to increase fullness and slow digestion, and practice portion control by treating it as a main component of a balanced plate rather than the sole focus.
Key benefits
- Excellent source of complete protein for muscle maintenance
- Provides essential minerals like zinc and selenium
- Dark meat is richer in iron and B vitamins than white meat
- Satisfying and palatable, making it a popular comfort food
- Versatile base for numerous global dishes
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The practice of battering and deep-frying chicken is often credited to Scottish immigrants in the American South, but the technique of frying chicken in hot fat has ancient roots in Europe and the Middle East, with recipes dating back to the Middle Ages.
Full nutrition (scales with serving)
| Water | 51.5 g |
| Energy | 277 kcal |
| Energy | 1159 kj |
| Protein | 21.6 g |
| Total lipid (fat) | 16.5 g |
| Ash | 1.3 g |
| Carbohydrate, by difference | 9.1 g |
| Fiber, total dietary | 0.30 g |
| Calcium, Ca | 18.0 mg |
| Iron, Fe | 1.4 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 155 mg |
| Potassium, K | 192 mg |
| Sodium, Na | 288 mg |
| Zinc, Zn | 2.0 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.06 mg |
| Selenium, Se | 23.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.12 mg |
| Riboflavin | 0.23 mg |
| Niacin | 5.7 mg |
| Pantothenic acid | 0.98 mg |
| Vitamin B-6 | 0.26 mg |
| Folate, total | 19.0 ug |
| Folic acid | 10.0 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 26.0 ug |
| Vitamin B-12 | 0.28 ug |
| Vitamin A, RAE | 29.0 ug |
| Retinol | 29.0 ug |
| Vitamin A, IU | 95.0 iu |
| Fatty acids, total saturated | 4.4 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.02 g |
| SFA 14:0 | 0.10 g |
| SFA 16:0 | 3.0 g |
| SFA 18:0 | 1.2 g |
| Fatty acids, total monounsaturated | 6.7 g |
| MUFA 16:1 | 0.56 g |
| MUFA 18:1 | 6.0 g |
| MUFA 20:1 | 0.09 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.9 g |
| PUFA 18:2 | 3.5 g |
| PUFA 18:3 | 0.19 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) | 0.04 g |
| Cholesterol | 93.0 mg |
| Tryptophan | 0.25 g |
| Threonine | 0.89 g |
| Isoleucine | 1.1 g |
| Leucine | 1.6 g |
| Lysine | 1.7 g |
| Methionine | 0.57 g |
| Cystine | 0.30 g |
| Phenylalanine | 0.86 g |
| Tyrosine | 0.70 g |
| Valine | 1.1 g |
| Arginine | 1.3 g |
| Histidine | 0.63 g |
| Alanine | 1.2 g |
| Aspartic acid | 1.9 g |
| Glutamic acid | 3.5 g |
| Glycine | 1.3 g |
| Proline | 1.1 g |
| Serine | 0.80 g |
FAQ
Is fried chicken thigh healthier than fried chicken breast?
Thigh meat is darker and contains more myoglobin and fat, which makes it juicier and more flavorful when fried, but also slightly higher in calories and fat than breast. Nutritionally, it's richer in iron and zinc. The 'healthier' choice depends on your dietary goals; thigh is often preferred for taste and moisture in fried preparations.
How can I make fried chicken with less fat?
You can use an air fryer or oven-bake the battered chicken with a light spray of oil to achieve crispiness with significantly less fat. Another method is to pan-fry in a shallow amount of oil. Using a whole-grain or legume-based batter can also add fiber, which helps with satiety.
Why is the batter on fried chicken so crispy?
The crispiness comes from the Maillard reaction and dehydration. When the wet batter hits hot oil, the water rapidly turns to steam, creating a porous structure. The high heat then browns the proteins and starches, setting them into a rigid, crunchy crust. Ingredients like cornstarch or baking powder in the batter can enhance this effect.