Chicken thigh, fried, coated, skin / coating eaten, from fast food
Common food
Photo: Wikipedia
A golden, crispy-coated chicken thigh, deep-fried to a satisfying crunch that gives way to juicy, tender meat. Each bite delivers a rich, savory flavor from the seasoned breading and the natural succulence of the dark meat. It's a calorie-dense comfort food, packing nearly 20 grams of fat per 100 grams for a substantial energy boost.
Calorie split: 22% protein · 18% carbs · 60% fat
↓ Full nutrition💚 Why it's loved
People adore it for the irresistible textural contrast between the shatteringly crisp coating and the moist, flavorful meat inside. It's a universal comfort food, central to fast-food culture and a nostalgic treat for many.
⚠️ Watch-outs & how to enjoy it better
The high fat and calorie content can be a concern for those monitoring intake, and the refined-carb coating may cause blood-sugar spikes. To counteract, pair with a fiber-rich side like a vinegar-based coleslaw or steamed greens, and practice portion control by having one piece as part of a balanced meal.
Key benefits
- Excellent source of high-quality protein for muscle maintenance.
- Rich in iron and zinc from dark poultry meat.
- Provides a quick, dense source of dietary energy.
- Contains B vitamins like niacin and B6 for metabolism.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The science behind the perfect crunch often involves a double-fry method: first at a lower temperature to cook the meat, then a second fry at high heat to dehydrate and crisp the coating.
Full nutrition (USDA data · scales with serving)
| Water | 48.5 g |
| Energy | 294 kcal |
| Protein | 16.3 g |
| Total lipid (fat) | 19.7 g |
| Carbohydrate, by difference | 13.0 g |
| Fiber, total dietary | 0.30 g |
| Total Sugars | 0.10 g |
| Calcium, Ca | 50.0 mg |
| Iron, Fe | 1.3 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 179 mg |
| Potassium, K | 203 mg |
| Sodium, Na | 748 mg |
| Zinc, Zn | 1.2 mg |
| Copper, Cu | 0.08 mg |
| Selenium, Se | 21.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.15 mg |
| Riboflavin | 0.27 mg |
| Niacin | 5.0 mg |
| Vitamin B-6 | 0.14 mg |
| Folate, total | 32.0 ug |
| Folic acid | 21.0 ug |
| Folate, food | 11.0 ug |
| Folate, DFE | 47.0 ug |
| Choline, total | 70.4 mg |
| Vitamin B-12 | 0.35 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 14.0 ug |
| Retinol | 14.0 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) | 1.5 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 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 | 4.6 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.12 g |
| SFA 16:0 | 3.1 g |
| SFA 18:0 | 1.1 g |
| Fatty acids, total monounsaturated | 8.9 g |
| MUFA 16:1 | 0.65 g |
| MUFA 18:1 | 8.1 g |
| MUFA 20:1 | 0.14 g |
| MUFA 22:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 4.4 g |
| PUFA 18:2 | 3.8 g |
| PUFA 18:3 | 0.49 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.05 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 | 87.0 mg |
Amino acid profile (per 100g)
Estimated from Chicken, broilers or fryers, dark meat, thigh, meat only, raw — USDA does not publish this profile for Chicken thigh.
| Tryptophan | 0.22 g |
| Threonine | 0.93 g |
| Isoleucine | 0.94 g |
| Leucine | 1.7 g |
| Lysine | 1.9 g |
| Methionine | 0.56 g |
| Cystine | 0.23 g |
| Phenylalanine | 0.79 g |
| Tyrosine | 0.74 g |
| Valine | 0.96 g |
| Arginine | 1.4 g |
| Histidine | 0.59 g |
| Alanine | 1.2 g |
| Aspartic acid | 1.9 g |
| Glutamic acid | 3.2 g |
| Glycine | 0.90 g |
| Proline | 0.79 g |
| Serine | 0.82 g |
FAQ
Is fried chicken thigh healthier than breast?
Thigh meat has more fat and calories but is also richer in iron, zinc, and B vitamins. The healthiness depends more on the cooking method and coating than the cut itself.
How can I make it less greasy?
Ensure the oil is at the correct temperature (around 350°F/175°C) before frying, use a wire rack to drain instead of paper towels, and avoid overcrowding the pan.
What's the best way to reheat leftover fried chicken?
Use an oven or air fryer at 375°F (190°C) for 10-15 minutes to re-crisp the coating without making it soggy, unlike a microwave.
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 2.94 kcal/g · 22% calories from protein · 0.3 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: 3.68 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.