Chicken, tail
Common food
Photo: Wikipedia
Chicken tail, often called the 'pope's nose' or 'parson's nose,' is the fatty, triangular gland at the rear of the bird. It offers a uniquely rich, buttery flavor with a crispy, rendered skin and a tender, slightly chewy interior when cooked properly. Nutritionally, it is a high-fat, high-protein cut with virtually no carbohydrates.
Calorie split: 18% protein · 0% carbs · 82% fat
↓ Full nutrition💚 Why it's loved
People love chicken tails for their intense, savory flavor and satisfying texture, which becomes incredibly crispy when fried or roasted. They are a beloved snack or bar food in many cultures, prized for their rich mouthfeel and suitability for bold seasonings and sauces.
⚠️ Watch-outs & how to enjoy it better
The primary downside is their very high fat content (over 40g per 100g), which makes them calorie-dense and unsuitable for low-fat diets. To counteract this, enjoy them in moderation as a treat, pair them with fiber-rich vegetables to balance the meal, and opt for cooking methods like baking or air-frying to reduce added fats from deep-frying.
Key benefits
- Excellent source of high-quality protein
- Provides a concentrated source of dietary fat
- Contains essential minerals like selenium and phosphorus
- Offers a flavorful, indulgent eating experience
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The chicken tail contains the uropygial gland, or preen gland, which birds use to produce oil for waterproofing their feathers; this gland is often removed before cooking.
Full nutrition (USDA data · scales with serving)
| Water | 40.3 g |
| Energy | 454 kcal |
| Protein | 20.4 g |
| Total lipid (fat) | 40.7 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 14.0 mg |
| Iron, Fe | 1.5 mg |
| Magnesium, Mg | 15.0 mg |
| Phosphorus, P | 125 mg |
| Potassium, K | 136 mg |
| Sodium, Na | 65.0 mg |
| Zinc, Zn | 1.2 mg |
| Copper, Cu | 0.06 mg |
| Selenium, Se | 20.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.04 mg |
| Riboflavin | 0.13 mg |
| Niacin | 5.6 mg |
| Vitamin B-6 | 0.10 mg |
| Folate, total | 2.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 2.0 ug |
| Folate, DFE | 2.0 ug |
| Choline, total | 45.7 mg |
| Vitamin B-12 | 0.20 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 78.0 ug |
| Retinol | 78.0 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) | 0.20 ug |
| Vitamin K (phylloquinone) | 2.4 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 11.4 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 | 0.04 g |
| SFA 14:0 | 0.33 g |
| SFA 16:0 | 8.7 g |
| SFA 18:0 | 2.0 g |
| Fatty acids, total monounsaturated | 17.0 g |
| MUFA 16:1 | 2.4 g |
| MUFA 18:1 | 13.9 g |
| MUFA 20:1 | 0.53 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 8.6 g |
| PUFA 18:2 | 7.8 g |
| PUFA 18:3 | 0.33 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.11 g |
| PUFA 20:5 n-3 (EPA) | 0.02 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.04 g |
| Cholesterol | 83.0 mg |
Amino acid profile (per 100g)
Estimated from Restaurant, Latino, chicken and rice, entree, prepared — USDA does not publish this profile for Chicken.
| Tryptophan | 0.16 g |
| Threonine | 0.50 g |
| Isoleucine | 0.55 g |
| Leucine | 0.93 g |
| Lysine | 0.93 g |
| Methionine | 0.31 g |
| Cystine | 0.15 g |
| Phenylalanine | 0.51 g |
| Tyrosine | 0.35 g |
| Valine | 0.62 g |
| Arginine | 0.80 g |
| Histidine | 0.40 g |
| Alanine | 0.68 g |
| Aspartic acid | 1.1 g |
| Glutamic acid | 1.9 g |
| Glycine | 0.58 g |
| Proline | 0.51 g |
| Serine | 0.47 g |
FAQ
Are chicken tails safe to eat?
Yes, chicken tails are safe to eat when properly cleaned and cooked to an internal temperature of 165°F (74°C), like any other poultry part.
What does a chicken tail taste like?
It has a very rich, fatty, and savory flavor, often compared to a concentrated chicken wing tip or dark meat, with a texture that can be crispy on the outside and tender inside.
How do I cook chicken tails?
They can be deep-fried, baked, air-fried, grilled, or stewed. A popular method is to season them and bake or air-fry until the fat renders and the skin becomes crispy.
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 4.54 kcal/g · 18% 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: 0.48 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.