Chicken drumstick, baked, coated, skin / coating eaten
Common food
Photo: Wikipedia
A classic baked chicken drumstick with its savory, crispy coating and skin eaten. It delivers a satisfying crunch giving way to juicy, tender meat, with a nutritional profile dominated by high-quality protein and moderate fat.
Calorie split: 42% protein · 8% carbs · 50% fat
↓ Full nutrition💚 Why it's loved
People adore it for the perfect contrast of crispy, seasoned skin and succulent meat, making it a universally comforting and hands-on meal. Its versatility allows it to be seasoned with countless spice blends, from simple salt and pepper to complex herb crusts.
⚠️ Watch-outs & how to enjoy it better
The coating and skin significantly increase the calorie and fat content compared to skinless meat. Those monitoring sodium intake should be mindful of pre-made seasonings or brines. To enjoy it lighter, you can remove the skin before eating or pair it with a large, fiber-rich salad to balance the meal.
Key benefits
- Excellent source of complete protein for muscle maintenance
- Provides essential minerals like selenium and phosphorus
- Baking is a lower-fat cooking method than frying
- The skin and coating add flavor and satiating fats
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'drumstick' name comes from its resemblance to the mallet used by drummers, a comparison popularized in the early 20th century.
Full nutrition (USDA data · scales with serving)
| Water | 63.0 g |
| Energy | 205 kcal |
| Protein | 21.0 g |
| Total lipid (fat) | 11.0 g |
| Carbohydrate, by difference | 4.0 g |
| Fiber, total dietary | 0.20 g |
| Total Sugars | 0.07 g |
| Calcium, Ca | 15.0 mg |
| Iron, Fe | 1.3 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 178 mg |
| Potassium, K | 224 mg |
| Sodium, Na | 439 mg |
| Zinc, Zn | 2.1 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 24.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.13 mg |
| Riboflavin | 0.20 mg |
| Niacin | 5.1 mg |
| Vitamin B-6 | 0.34 mg |
| Folate, total | 12.0 ug |
| Folic acid | 7.0 ug |
| Folate, food | 5.0 ug |
| Folate, DFE | 16.0 ug |
| Choline, total | 61.5 mg |
| Vitamin B-12 | 0.35 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 11.0 ug |
| Retinol | 11.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 13.0 ug |
| Vitamin E (alpha-tocopherol) | 0.55 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 4.9 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.7 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 | 0.01 g |
| SFA 14:0 | 0.05 g |
| SFA 16:0 | 2.0 g |
| SFA 18:0 | 0.54 g |
| Fatty acids, total monounsaturated | 4.5 g |
| MUFA 16:1 | 0.55 g |
| MUFA 18:1 | 3.9 g |
| MUFA 20:1 | 0.06 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.6 g |
| PUFA 18:2 | 2.3 g |
| PUFA 18:3 | 0.16 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.09 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Cholesterol | 116 mg |
Amino acid profile (per 100g)
Estimated from Chicken, broilers or fryers, dark meat, drumstick, meat only, raw — USDA does not publish this profile for Chicken drumstick.
| Tryptophan | 0.22 g |
| Threonine | 0.92 g |
| Isoleucine | 0.93 g |
| Leucine | 1.7 g |
| Lysine | 1.8 g |
| Methionine | 0.56 g |
| Cystine | 0.23 g |
| Phenylalanine | 0.78 g |
| Tyrosine | 0.73 g |
| Valine | 0.94 g |
| Arginine | 1.4 g |
| Histidine | 0.58 g |
| Alanine | 1.2 g |
| Aspartic acid | 1.9 g |
| Glutamic acid | 3.2 g |
| Glycine | 0.89 g |
| Proline | 0.78 g |
| Serine | 0.81 g |
FAQ
Is the skin the main source of fat and calories?
Yes, the skin and the coating (if it's a flour or breadcrumb-based) account for a significant portion of the total fat and calories. Removing them drastically reduces these values.
How does baking compare to frying for nutrition?
Baking allows excess fat to drip away, resulting in a lower overall fat content than deep-frying, which adds oil. The coating on a baked drumstick is typically thinner and less absorbent.
What's a good way to make the coating crispy without frying?
Pat the drumsticks very dry before coating. Use a light dusting of flour or cornstarch, and bake on a wire rack set over a baking sheet to allow air circulation on all sides.
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 2.05 kcal/g · 41% calories from protein · 0.2 g fiber · 0.1 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: 1.96 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.