Chicken drumstick, baked or broiled, skin eaten, from fast food / restaurant
Common food
Photo: Wikipedia
A fast-food or restaurant-style chicken drumstick, baked or broiled with the skin on, offers a satisfying contrast of crispy, savory skin and tender, juicy meat. It's a protein-packed, low-carb option, delivering over 22 grams of protein per 100 grams with virtually no carbohydrates. The preparation method keeps it relatively lean compared to fried versions, though the skin adds a significant portion of the fat content.
💚 Why it's loved
People adore the primal satisfaction of eating meat directly from the bone, with the skin providing a flavorful, crispy shell that locks in juiciness. Its inherent portability and familiar, comforting taste make it a universal crowd-pleaser across many cultures.
⚠️ Watch-outs & how to enjoy it better
The skin and dark meat can be high in saturated fat and sodium, especially from restaurant seasoning or marinades. For those monitoring sodium intake, it's wise to choose unseasoned versions or pair it with fresh, potassium-rich vegetables like steamed broccoli or a side salad to help balance electrolytes.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Very low in carbohydrates, suitable for low-carb diets.
- Provides essential nutrients like niacin, vitamin B6, and selenium.
- Baking or broiling is a lower-fat cooking method than deep-frying.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'drumstick' shape is so iconic that it inspired the name of a percussion instrument; the first drumsticks were actually made from the leg bones of animals.
Full nutrition (scales with serving)
| Water | 64.4 g |
| Energy | 203 kcal |
| Protein | 22.7 g |
| Total lipid (fat) | 11.8 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 | 1.1 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 189 mg |
| Potassium, K | 240 mg |
| Sodium, Na | 503 mg |
| Zinc, Zn | 2.3 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 26.1 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.20 mg |
| Niacin | 5.2 mg |
| Vitamin B-6 | 0.37 mg |
| Folate, total | 4.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 4.0 ug |
| Folate, DFE | 4.0 ug |
| Choline, total | 65.8 mg |
| Vitamin B-12 | 0.38 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 12.0 ug |
| Retinol | 12.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 11.0 ug |
| Vitamin E (alpha-tocopherol) | 0.56 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 5.1 ug |
| Fatty acids, total saturated | 2.9 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 | 2.2 g |
| SFA 18:0 | 0.59 g |
| Fatty acids, total monounsaturated | 4.9 g |
| MUFA 16:1 | 0.61 g |
| MUFA 18:1 | 4.2 g |
| MUFA 20:1 | 0.06 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.8 g |
| PUFA 18:2 | 2.4 g |
| PUFA 18:3 | 0.17 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.10 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 | 126 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is the skin on a baked drumstick healthy?
The skin contains most of the fat and calories. While it provides flavor and some nutrients, leaving it off significantly reduces the fat content. Baking allows some fat to render out, making it a better choice than frying.
How does the nutrition compare to a chicken breast?
A drumstick with skin has more fat and slightly less protein per gram than a skinless breast. However, it offers a different texture and richer flavor, with dark meat providing more iron and zinc.
Can I make this at home to control sodium?
Absolutely. Season drumsticks with herbs, garlic, and a small amount of salt before baking. This gives you full control over sodium content and avoids the additives often found in restaurant versions.