Chicken, broilers or fryers, thigh, meat only, cooked, fried
Whole food · Poultry Products
Photo: Wikipedia
This is a single, boneless, skinless chicken thigh that has been pan-fried or deep-fried until golden. The meat is tender, juicy, and richly flavored, with a satisfyingly crisp exterior. It's a protein powerhouse, delivering over 28 grams of high-quality protein per 100 grams with minimal carbs.
Calorie split: 54% protein · 2% carbs · 44% fat
↓ Full nutrition💚 Why it's loved
People love it for its unbeatable combination of crispy skin (when left on) and succulent, flavorful dark meat. It's incredibly versatile, standing up bold marinades and spices while remaining tender, making it a staple in countless comfort food dishes worldwide.
⚠️ Watch-outs & how to enjoy it better
The frying process significantly increases the calorie and fat content compared to baked or grilled chicken. Those monitoring fat intake or following a strict low-fat diet should be cautious. To counteract this, pair it with a large portion of steamed or roasted non-starchy vegetables to add volume and fiber without excess calories, or opt for air-frying as a lower-fat cooking method.
Key benefits
- Excellent source of complete protein for muscle maintenance
- Rich in essential minerals like iron and zinc
- Provides B vitamins, especially niacin and B6
- Naturally low in carbohydrates and sugars
- A satiating food that can support weight management
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The thigh meat contains more myoglobin than breast meat, which is why it's darker and has a richer, more 'meaty' flavor.
Full nutrition (USDA data · scales with serving)
| Water | 59.3 g |
| Energy | 218 kcal |
| Energy | 912 kj |
| Protein | 28.2 g |
| Total lipid (fat) | 10.3 g |
| Ash | 1.0 g |
| Carbohydrate, by difference | 1.2 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 13.0 mg |
| Iron, Fe | 1.5 mg |
| Magnesium, Mg | 26.0 mg |
| Phosphorus, P | 199 mg |
| Potassium, K | 259 mg |
| Sodium, Na | 95.0 mg |
| Zinc, Zn | 2.8 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.03 mg |
| Selenium, Se | 20.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.26 mg |
| Niacin | 7.1 mg |
| Pantothenic acid | 1.3 mg |
| Vitamin B-6 | 0.38 mg |
| Folate, total | 9.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 9.0 ug |
| Vitamin B-12 | 0.33 ug |
| Retinol | 21.0 ug |
| Vitamin A, IU | 70.0 iu |
| Vitamin D (D2 + D3), International Units | 8.0 iu |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin D3 (cholecalciferol) | 0.20 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.8 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 0.07 g |
| SFA 16:0 | 1.9 g |
| SFA 18:0 | 0.70 g |
| Fatty acids, total monounsaturated | 3.8 g |
| MUFA 16:1 | 0.46 g |
| MUFA 18:1 | 3.3 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.4 g |
| PUFA 18:2 | 2.0 g |
| PUFA 18:3 | 0.10 g |
| PUFA 20:4 | 0.14 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 | 102 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.33 g |
| Threonine | 1.2 g |
| Isoleucine | 1.5 g |
| Leucine | 2.1 g |
| Lysine | 2.4 g |
| Methionine | 0.78 g |
| Cystine | 0.36 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 0.95 g |
| Valine | 1.4 g |
| Arginine | 1.7 g |
| Histidine | 0.87 g |
| Alanine | 1.5 g |
| Aspartic acid | 2.5 g |
| Glutamic acid | 4.3 g |
| Glycine | 1.4 g |
| Proline | 1.2 g |
| Serine | 0.97 g |
FAQ
Is fried chicken thigh healthier than fried chicken breast?
Not necessarily in terms of calories or fat from frying. The thigh has more fat intrinsically, but it's also more forgiving during cooking and less likely to dry out. The overall health impact depends more on the cooking method and portion size than the specific cut.
How can I make fried chicken thigh healthier at home?
Use an air fryer or oven-bake with a light coating of oil spray to achieve crispiness with far less fat. You can also use whole-grain breadcrumbs or crushed oats for the coating to add fiber.
Why is my fried chicken thigh rubbery?
This often happens from overcooking. Chicken thigh is forgiving, but if cooked too long at too high a heat, the proteins tighten excessively. Use a meat thermometer to pull it at 165°F (74°C) and let it rest for a few minutes before cutting.
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 2.18 kcal/g · 52% 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.