Chicken drumstick, fried, coated, skin / coating eaten, from raw
Common food
Photo: Wikipedia
A golden, crispy-coated chicken drumstick, fried to a satisfying crunch that gives way to juicy, tender meat. Each bite delivers a savory, rich flavor with a satisfying textural contrast between the crunchy exterior and succulent interior. Nutritionally, it's a high-protein, energy-dense food, with most calories coming from fat due to the frying process and coating.
💚 Why it's loved
People adore the universal appeal of a perfectly fried drumstick—the satisfying crackle of the coating and the juicy, flavorful meat inside make it a comfort food staple. Its handheld nature and rich taste make it a crowd-pleaser for casual meals and celebrations across countless cultures.
⚠️ Watch-outs & how to enjoy it better
The high fat content from frying and the skin/coating can be a concern for those monitoring calorie or saturated fat intake. The refined carbohydrate coating may cause a quicker blood sugar rise compared to unbreaded chicken. To mitigate, pair it with a large portion of non-starchy vegetables (like steamed broccoli or a vinegar-based slaw) to add fiber and slow digestion, and practice portion control by enjoying one drumstick as part of a balanced plate.
Key benefits
- Excellent source of complete protein for muscle maintenance and satiety.
- Provides essential minerals like selenium and phosphorus.
- High energy density makes it a satisfying meal component.
- The skin and coating add significant flavor and textural appeal.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The practice of coating and frying chicken has roots in multiple cultures, but the specific technique of using a seasoned flour dredge to create a crispy crust is often traced to Scottish immigrants in the American South during the 18th century.
Full nutrition (scales with serving)
| Water | 59.0 g |
| Energy | 241 kcal |
| Protein | 19.1 g |
| Total lipid (fat) | 15.1 g |
| Carbohydrate, by difference | 6.0 g |
| Fiber, total dietary | 0.20 g |
| Total Sugars | 0.10 g |
| Calcium, Ca | 16.0 mg |
| Iron, Fe | 1.3 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 163 mg |
| Potassium, K | 204 mg |
| Sodium, Na | 363 mg |
| Zinc, Zn | 1.9 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 22.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.15 mg |
| Riboflavin | 0.20 mg |
| Niacin | 4.7 mg |
| Vitamin B-6 | 0.30 mg |
| Folate, total | 15.0 ug |
| Folic acid | 10.0 ug |
| Folate, food | 5.0 ug |
| Folate, DFE | 22.0 ug |
| Choline, total | 56.1 mg |
| Vitamin B-12 | 0.32 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 | 14.0 ug |
| Vitamin E (alpha-tocopherol) | 1.5 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 9.6 ug |
| Fatty acids, total saturated | 3.1 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 | 2.3 g |
| SFA 18:0 | 0.64 g |
| Fatty acids, total monounsaturated | 6.2 g |
| MUFA 16:1 | 0.51 g |
| MUFA 18:1 | 5.6 g |
| MUFA 20:1 | 0.09 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 4.4 g |
| PUFA 18:2 | 3.8 g |
| PUFA 18:3 | 0.37 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.08 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 | 104 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is the skin and coating included in the nutritional values?
Yes, the provided values (241 kcal, 19.08g protein, etc.) are for the chicken drumstick fried with the coating and skin eaten, as specified.
How does the nutrition change if I remove the skin and coating?
Removing the skin and crispy coating significantly reduces the fat and calorie content, leaving you with a leaner protein source, but with much less flavor and textural contrast.
What is the main source of carbohydrates in this food?
The primary source of carbohydrates (5.98g per 100g) comes from the flour or starch-based coating used before frying, not from the chicken itself.