Chicken drumstick, baked or broiled, skin not eaten, from fast food / restaurant
Common food
Photo: Wikipedia
A lean, protein-packed staple, the skinless baked or broiled chicken drumstick offers a satisfying, mild flavor with a tender, juicy texture that readily absorbs marinades and spices. Its standout nutritional feature is its high protein-to-calorie ratio, providing a substantial 23.5 grams of protein for just 168 calories per 100 grams, making it a cornerstone for muscle maintenance and satiety.
Calorie split: 58% protein · 0% carbs · 42% fat
↓ Full nutrition💚 Why it's loved
People love it for its incredible versatility and familiar, comforting taste that forms the backbone of home cooking and fast-food favorites alike. It's an affordable, accessible cut that can be dressed up with global flavors or kept simple for a reliable, nutritious meal.
⚠️ Watch-outs & how to enjoy it better
While lean, it can be dry if overcooked, and its popularity in fast food often means high sodium in pre-seasoned versions. To counteract dryness, use a meat thermometer (target 165°F/74°C) or marinate beforehand. For sodium, opt for homemade seasoning blends and pair with fresh vegetables.
Key benefits
- Excellent source of complete, high-quality protein.
- Very low in carbohydrates and sugars.
- Good source of essential minerals like selenium and phosphorus.
- Versatile base for countless low-carb and high-protein meal plans.
- Removing the skin significantly reduces saturated fat content.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'drumstick' shape is anatomically similar to the human thigh bone, which is why the lower part of a drumstick is often called the 'ankle' in butchery terms.
Full nutrition (USDA data · scales with serving)
| Water | 67.9 g |
| Energy | 168 kcal |
| Protein | 23.5 g |
| Total lipid (fat) | 7.5 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 | 194 mg |
| Potassium, K | 248 mg |
| Sodium, Na | 507 mg |
| Zinc, Zn | 2.5 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 27.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.21 mg |
| Niacin | 5.4 mg |
| Vitamin B-6 | 0.40 mg |
| Folate, total | 4.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 4.0 ug |
| Folate, DFE | 4.0 ug |
| Choline, total | 68.2 mg |
| Vitamin B-12 | 0.37 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 6.0 ug |
| Retinol | 6.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.55 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 5.4 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.7 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 | 0.00 g |
| SFA 14:0 | 0.03 g |
| SFA 16:0 | 1.3 g |
| SFA 18:0 | 0.38 g |
| Fatty acids, total monounsaturated | 3.0 g |
| MUFA 16:1 | 0.33 g |
| MUFA 18:1 | 2.6 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.9 g |
| PUFA 18:2 | 1.6 g |
| PUFA 18:3 | 0.13 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 |
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 baked chicken drumstick healthy without the skin?
Yes, it's considered a very healthy lean protein source. Removing the skin cuts the fat and calorie content nearly in half while retaining most of the protein, vitamins, and minerals.
How do I prevent baked chicken drumsticks from drying out?
Key tips include brining in salt water for 30 minutes before cooking, using a marinade with oil or acid, baking at a moderate temperature (around 400°F/200°C), and using a meat thermometer to pull them out precisely at 165°F (74°C) internal temperature.
What's the difference between baked and broiled chicken drumsticks?
Baking uses indirect, ambient heat to cook the chicken evenly throughout, while broiling uses direct, intense overhead heat to crisp and brown the exterior quickly. Broiling is faster but requires close attention to prevent burning.
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 1.68 kcal/g · 56% 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: 2.04 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.