Chicken drumstick, fried, coated, skin / coating eaten, from fast food / restaurant
Common food
A golden, crispy-coated chicken drumstick, typically deep-fried to a satisfying crunch, with juicy, tender meat inside. The skin and batter contribute a rich, savory flavor and a significant portion of the fat and calories. Per 100g, it delivers a solid protein punch (17.77g) alongside a notable fat content (18.76g).
Calorie split: 25% protein · 17% carbs · 59% fat
↓ Full nutrition💚 Why it's loved
People adore it for the irresistible combination of shattering, savory batter and succulent, flavorful meat. It's a universal comfort food, central to casual dining, celebrations, and quick meals across many cultures.
⚠️ Watch-outs & how to enjoy it better
The high fat and calorie density, along with potential sodium in the batter, can be a concern for those monitoring heart health or calorie intake. The refined carbs in the coating may cause quicker blood sugar rises compared to unbreaded protein. To counteract, pair a single drumstick with a large, fiber-rich salad or steamed vegetables to increase fullness and slow digestion, and practice mindful portion control.
Key benefits
- Excellent source of high-quality protein for muscle maintenance.
- Provides essential minerals like selenium and phosphorus.
- Convenient and widely available source of calories and energy.
- The skin and coating offer a satisfying textural contrast.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'drumstick' for this chicken cut is believed to have originated in the 18th century, as the bone's shape resembled the mallet used by drummers.
Full nutrition (USDA data · scales with serving)
| Water | 48.9 g |
| Energy | 288 kcal |
| Protein | 17.8 g |
| Total lipid (fat) | 18.8 g |
| Carbohydrate, by difference | 12.1 g |
| Fiber, total dietary | 0.60 g |
| Total Sugars | 0.10 g |
| Calcium, Ca | 27.0 mg |
| Iron, Fe | 1.3 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 161 mg |
| Potassium, K | 213 mg |
| Sodium, Na | 624 mg |
| Zinc, Zn | 1.5 mg |
| Copper, Cu | 0.14 mg |
| Selenium, Se | 22.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.13 mg |
| Riboflavin | 0.22 mg |
| Niacin | 4.7 mg |
| Vitamin B-6 | 0.19 mg |
| Folate, total | 29.0 ug |
| Folic acid | 20.0 ug |
| Folate, food | 10.0 ug |
| Folate, DFE | 43.0 ug |
| Choline, total | 56.5 mg |
| Vitamin B-12 | 0.48 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 19.0 ug |
| Retinol | 19.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 5.0 ug |
| Vitamin E (alpha-tocopherol) | 1.2 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 5.2 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.3 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 | 0.10 g |
| SFA 16:0 | 3.0 g |
| SFA 18:0 | 1.0 g |
| Fatty acids, total monounsaturated | 7.3 g |
| MUFA 16:1 | 0.64 g |
| MUFA 18:1 | 6.5 g |
| MUFA 20:1 | 0.08 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 5.5 g |
| PUFA 18:2 | 5.0 g |
| PUFA 18:3 | 0.39 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.06 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) | 0.00 g |
| Cholesterol | 91.0 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 and coating the main source of fat?
Yes, a significant portion of the fat comes from the skin itself and the oil absorbed by the batter during frying. Removing the skin drastically reduces the fat and calorie content.
How does it compare nutritionally to baked or grilled chicken?
Fried, coated chicken has substantially more calories, fat, and sodium than a plain baked or grilled drumstick of the same size, due to the added batter and cooking oil.
Can I make a healthier version at home?
Absolutely. You can use an air fryer or oven-bake with a light spray of oil to achieve crispiness with far less fat. Using whole-grain breadcrumbs or crushed nuts in the coating can also add fiber and nutrients.
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 2.88 kcal/g · 25% calories from protein · 0.6 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: 2.93 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.