Chicken leg, drumstick and thigh, fried, coated, skin / coating not eaten
Common food
Photo: Wikipedia
This is a classic fried chicken leg—drumstick and thigh—where the crispy, seasoned batter or breading is the star, but the skin is removed before eating. The result is a satisfyingly juicy, savory bite with a tender, dark-meat texture, offering a high-protein, low-carb meal. At 183 kcal per 100g, it's a surprisingly lean option for fried food, with nearly 24g of protein and no carbohydrates.
Calorie split: 54% protein · 0% carbs · 46% fat
↓ Full nutrition💚 Why it's loved
People love it for the ultimate comfort-food experience: the satisfying crunch of the coating paired with the juicy, flavorful dark meat. Its versatility makes it a staple in countless cuisines, from Southern American picnics to Korean street food, often enjoyed as a hearty, standalone meal.
⚠️ Watch-outs & how to enjoy it better
The primary downside is the high sodium content from the seasoning and coating, which can be a concern for those managing blood pressure. Additionally, while the coating is low-carb, it can still contribute to a high calorie load if portion control is ignored. To mitigate, pair it with a large, fiber-rich vegetable side like steamed broccoli or a vinegar-based slaw to aid digestion and balance the meal.
Key benefits
- High in complete protein (23.92g/100g) for muscle maintenance and satiety.
- Zero carbohydrates and zero sugar, making it suitable for low-carb and ketogenic diets.
- Rich in essential minerals like selenium and phosphorus from the dark meat.
- Provides a good source of B vitamins, particularly niacin and B6, for energy metabolism.
- The removal of skin significantly reduces the total fat and calorie content compared to skin-on fried chicken.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The drumstick and thigh are considered 'dark meat' because they contain more myoglobin, a protein that stores oxygen in muscle cells, which is why they remain juicier and more flavorful than the breast meat after frying.
Full nutrition (USDA data · scales with serving)
| Water | 66.4 g |
| Energy | 183 kcal |
| Protein | 23.9 g |
| Total lipid (fat) | 9.0 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 10.0 mg |
| Iron, Fe | 1.1 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 212 mg |
| Potassium, K | 257 mg |
| Sodium, Na | 343 mg |
| Zinc, Zn | 2.1 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 26.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.21 mg |
| Niacin | 5.8 mg |
| Vitamin B-6 | 0.43 mg |
| Folate, total | 4.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 4.0 ug |
| Folate, DFE | 4.0 ug |
| Choline, total | 69.4 mg |
| Vitamin B-12 | 0.39 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 7.0 ug |
| Retinol | 7.0 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) | 0.10 ug |
| Vitamin K (phylloquinone) | 5.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.2 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 | 0.04 g |
| SFA 16:0 | 1.6 g |
| SFA 18:0 | 0.47 g |
| Fatty acids, total monounsaturated | 3.7 g |
| MUFA 16:1 | 0.42 g |
| MUFA 18:1 | 3.2 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.2 g |
| PUFA 18:2 | 1.9 g |
| PUFA 18:3 | 0.15 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 | 128 mg |
Amino acid profile (per 100g)
Estimated from Chicken, broilers or fryers, leg, meat only, cooked, fried — USDA does not publish this profile for Chicken leg.
| Tryptophan | 0.33 g |
| Threonine | 1.2 g |
| Isoleucine | 1.5 g |
| Leucine | 2.1 g |
| Lysine | 2.4 g |
| Methionine | 0.78 g |
| Cystine | 0.36 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 0.96 g |
| Valine | 1.4 g |
| Arginine | 1.7 g |
| Histidine | 0.88 g |
| Alanine | 1.5 g |
| Aspartic acid | 2.5 g |
| Glutamic acid | 4.3 g |
| Glycine | 1.4 g |
| Proline | 1.2 g |
| Serine | 0.98 g |
FAQ
Is this a good option for a low-carb diet?
Yes, with 0g of carbs and 0g of sugar per 100g, it fits perfectly into a low-carb or ketogenic diet, provided the coating itself is made without flour or breadcrumbs.
How does removing the skin affect the nutrition?
Removing the skin significantly reduces the fat and calorie content, making the lean meat the primary source of nutrition. The coating still adds some fat from frying, but the total is much lower than skin-on fried chicken.
What is the best way to reheat this to keep the coating crispy?
Reheat in an oven or air fryer at 375°F (190°C) for 10-15 minutes. Avoid the microwave, as it will make the coating soggy.
Is the coating typically gluten-free?
Not by default. Most traditional coatings use wheat flour. For a gluten-free version, use a coating made from almond flour, crushed pork rinds, or a gluten-free flour blend.
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 1.83 kcal/g · 52% 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: 1.33 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.