Chicken, NS as to part and cooking method, skin eaten
Common food
Photo: Wikipedia
This is chicken with the skin left on, a classic protein source prized for its rich, savory flavor and satisfying texture. The skin adds a layer of fat that bastes the meat during cooking, resulting in a juicier, more succulent bite with a distinct, often crispy, mouthfeel. Nutritionally, it's a powerhouse of protein with a significant calorie and fat boost from the skin.
💚 Why it's loved
People love it for the deep, savory umami flavor and the textural contrast between crispy skin and tender meat. It's a culinary workhorse, adaptable to everything from simple roasts to complex stews, making it a beloved staple in home kitchens and restaurants worldwide.
⚠️ Watch-outs & how to enjoy it better
The skin significantly increases the saturated fat and calorie content, which may be a concern for those managing heart health or calorie intake. To enjoy it mindfully, practice portion control by treating the skin as a flavorful garnish rather than the main event, and balance the meal with large portions of fibrous vegetables. Choosing cooking methods like roasting or grilling on a rack allows excess fat to drip away.
Key benefits
- Excellent source of complete, high-quality protein.
- Skin provides dietary fat for satiety and energy.
- Rich in essential minerals like selenium and phosphorus.
- Versatile base for countless global cuisines and cooking methods.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The Maillard reaction, which creates the brown, flavorful crust on roasted or fried chicken skin, requires temperatures above 285°F (140°C) and is responsible for much of its irresistible taste.
Full nutrition (scales with serving)
| Water | 63.3 g |
| Energy | 196 kcal |
| Protein | 25.1 g |
| Total lipid (fat) | 10.7 g |
| Carbohydrate, by difference | 0.10 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.10 g |
| Calcium, Ca | 17.0 mg |
| Iron, Fe | 0.74 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 236 mg |
| Potassium, K | 270 mg |
| Sodium, Na | 343 mg |
| Zinc, Zn | 1.5 mg |
| Copper, Cu | 0.06 mg |
| Selenium, Se | 22.9 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.18 mg |
| Niacin | 7.6 mg |
| Vitamin B-6 | 0.25 mg |
| Folate, total | 10.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Choline, total | 62.1 mg |
| Vitamin B-12 | 0.39 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 15.0 ug |
| Retinol | 15.0 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) | 0.40 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Fatty acids, total saturated | 2.7 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 | 0.06 g |
| SFA 16:0 | 2.2 g |
| SFA 18:0 | 0.48 g |
| Fatty acids, total monounsaturated | 4.4 g |
| MUFA 16:1 | 0.73 g |
| MUFA 18:1 | 3.7 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.4 g |
| PUFA 18:2 | 1.3 g |
| PUFA 18:3 | 0.07 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.02 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 113 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is eating chicken skin healthy?
Chicken skin is a concentrated source of fat and calories. While it contains some nutrients, it's best enjoyed in moderation as part of a balanced diet, especially for those monitoring fat intake.
How can I make chicken skin crispy?
Pat the skin completely dry with paper towels, season generously, and cook at high heat. For oven roasting, start at 425°F (220°C) on a rack to allow air circulation and fat rendering.
What's the difference in nutrition between skin-on and skinless chicken?
Per 100g, skin-on chicken has about 10.65g of fat and 196 kcal, while skinless chicken breast has roughly 3.6g of fat and 165 kcal. The skin adds significant fat and calories.