Chicken, broilers or fryers, thigh, meat and skin, cooked, fried, flour
Whole food · Poultry Products
Photo: Wikipedia
A golden-brown, crispy-skinned chicken thigh, pan-fried to a juicy finish with a light flour coating. The meat is tender and succulent, while the skin provides a satisfying crunch and rich, savory flavor. This preparation is a protein powerhouse, offering over 26 grams per 100 grams, with a moderate calorie count from the frying process.
Calorie split: 42% protein · 5% carbs · 53% fat
↓ Full nutrition💚 Why it's loved
People adore it for the irresistible contrast between the crispy, seasoned skin and the moist, flavorful dark meat. It's a comforting, universally appealing staple that can be dressed up with sauces or enjoyed simply.
⚠️ Watch-outs & how to enjoy it better
The frying process adds significant fat and calories compared to other cooking methods, which may be a concern for those managing weight or heart health. To counteract this, consider baking or air-frying for a crispier result with less oil, and pair it with a large portion of non-starchy vegetables to balance the meal.
Key benefits
- Excellent source of high-quality protein for muscle maintenance
- Provides essential B vitamins, especially niacin and B6
- Contains minerals like selenium and phosphorus
- The skin adds flavor and helps retain moisture during cooking
- A versatile, satisfying centerpiece for many meals
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The United States Department of Agriculture (USDA) classifies chicken thighs as 'dark meat' due to their higher myoglobin content, which gives them a richer flavor and makes them more forgiving to cook than leaner breast meat.
Full nutrition (USDA data · scales with serving)
| Water | 54.1 g |
| Energy | 262 kcal |
| Energy | 1096 kj |
| Protein | 26.8 g |
| Total lipid (fat) | 15.0 g |
| Ash | 0.94 g |
| Carbohydrate, by difference | 3.2 g |
| Fiber, total dietary | 0.10 g |
| Calcium, Ca | 14.0 mg |
| Iron, Fe | 1.5 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 187 mg |
| Potassium, K | 237 mg |
| Sodium, Na | 88.0 mg |
| Zinc, Zn | 2.5 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.04 mg |
| Selenium, Se | 19.9 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.24 mg |
| Niacin | 6.9 mg |
| Pantothenic acid | 1.2 mg |
| Vitamin B-6 | 0.33 mg |
| Folate, total | 12.0 ug |
| Folic acid | 4.0 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 15.0 ug |
| Vitamin B-12 | 0.30 ug |
| Vitamin A, RAE | 29.0 ug |
| Retinol | 29.0 ug |
| Vitamin A, IU | 98.0 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.1 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 0.11 g |
| SFA 16:0 | 2.9 g |
| SFA 18:0 | 0.94 g |
| Fatty acids, total monounsaturated | 5.9 g |
| MUFA 16:1 | 0.72 g |
| MUFA 18:1 | 5.0 g |
| MUFA 20:1 | 0.12 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.4 g |
| PUFA 18:2 | 3.0 g |
| PUFA 18:3 | 0.14 g |
| PUFA 20:4 | 0.13 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.03 g |
| PUFA 22:6 n-3 (DHA) | 0.05 g |
| Cholesterol | 97.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.30 g |
| Threonine | 1.1 g |
| Isoleucine | 1.3 g |
| Leucine | 2.0 g |
| Lysine | 2.2 g |
| Methionine | 0.71 g |
| Cystine | 0.36 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 0.87 g |
| Valine | 1.3 g |
| Arginine | 1.7 g |
| Histidine | 0.79 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 fried chicken thigh healthier than fried chicken breast?
Generally, no. While dark meat has more iron and zinc, the thigh's higher fat content means a fried thigh will have more total fat and calories than a fried breast of similar weight. The skin adds significant fat regardless of the cut.
How can I make it crispier without deep-frying?
For a crispy coating with less oil, try a three-step method: dredge in seasoned flour, dip in beaten egg, then coat in panko breadcrumbs. Bake on a wire rack at a high temperature (400°F/200°C) or use an air fryer.
What's the best way to reheat leftover fried chicken?
Avoid the microwave, which makes the skin soggy. Reheat in a 350°F (175°C) oven on a wire rack for 10-15 minutes, or in an air fryer for a few minutes, to help restore crispness.
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 2.62 kcal/g · 41% 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: 0.37 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.