Chicken thigh, fried, coated, skin / coating eaten, from raw
Common food
Photo: Wikipedia
A golden, crispy-skinned chicken thigh, deep-fried to perfection with a crunchy coating that shatters on the bite, giving way to juicy, flavorful dark meat. It's a protein-packed powerhouse, delivering about 19 grams of high-quality protein per 100 grams, with a satisfying balance of fat and carbs from the breading.
Calorie split: 28% protein · 9% carbs · 63% fat
↓ Full nutrition💚 Why it's loved
People adore it for the irresistible contrast between the shatteringly crisp coating and the succulent, tender meat inside. It's a universal comfort food, adaptable to countless seasonings and cuisines, from American diners to Japanese karaage.
⚠️ Watch-outs & how to enjoy it better
The frying process significantly increases calorie and fat content, making it a less ideal choice for those monitoring saturated fat intake or following a low-calorie diet. To counteract this, practice portion control (stick to one thigh), pair it with a large, vinegar-dressed salad or steamed vegetables to add volume and fiber, and consider air-frying as a lower-fat cooking alternative.
Key benefits
- Excellent source of complete protein for muscle maintenance
- Rich in iron and zinc from dark meat
- Provides B vitamins like niacin and B6
- Satiating due to protein and fat content
- Versatile base for countless global dishes
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The crispy coating on fried chicken isn't just for texture; it acts as an insulator, creating a steam pocket that helps keep the dark meat incredibly moist during high-heat cooking.
Full nutrition (USDA data · scales with serving)
| Water | 55.6 g |
| Energy | 273 kcal |
| Protein | 19.0 g |
| Total lipid (fat) | 18.6 g |
| Carbohydrate, by difference | 6.0 g |
| Fiber, total dietary | 0.20 g |
| Total Sugars | 0.10 g |
| Calcium, Ca | 15.0 mg |
| Iron, Fe | 1.3 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 179 mg |
| Potassium, K | 209 mg |
| Sodium, Na | 346 mg |
| Zinc, Zn | 1.4 mg |
| Copper, Cu | 0.06 mg |
| Selenium, Se | 21.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.14 mg |
| Riboflavin | 0.18 mg |
| Niacin | 5.0 mg |
| Vitamin B-6 | 0.33 mg |
| Folate, total | 15.0 ug |
| Folic acid | 10.0 ug |
| Folate, food | 5.0 ug |
| Folate, DFE | 22.0 ug |
| Choline, total | 55.9 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 | 18.0 ug |
| Vitamin E (alpha-tocopherol) | 1.5 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 9.7 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.2 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 | 0.01 g |
| SFA 14:0 | 0.07 g |
| SFA 16:0 | 3.2 g |
| SFA 18:0 | 0.82 g |
| Fatty acids, total monounsaturated | 7.8 g |
| MUFA 16:1 | 0.73 g |
| MUFA 18:1 | 7.0 g |
| MUFA 20:1 | 0.10 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 5.1 g |
| PUFA 18:2 | 4.5 g |
| PUFA 18:3 | 0.41 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.07 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 106 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 the skin and coating the main source of calories?
Yes, the skin and fried coating are very calorie-dense, contributing a significant portion of the total fat and calories. Removing them before eating can reduce the calorie count by roughly 30-40%.
How does the nutrition compare to baked or grilled chicken thigh?
Fried, coated chicken thigh has roughly double the fat and significantly more calories than a plain, skinless baked or grilled thigh of the same weight, primarily due to the absorbed cooking oil and the coating.
Is this a good post-workout food?
While it provides excellent protein for muscle repair, the high fat content can slow digestion. For optimal post-workout recovery, a leaner protein source like grilled chicken breast might be more efficient, but a small portion of fried chicken can still contribute to daily protein goals.
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 2.73 kcal/g · 28% calories from protein · 0.2 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: 1.66 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.