Chicken thigh, fried, coated, skin / coating eaten, from restaurant
Common food
Photo: Wikipedia
A succulent, juicy chicken thigh, deep-fried to a crisp, golden-brown perfection with its flavorful skin and coating fully intact. The bite delivers a satisfying crunch followed by tender, rich meat, packing a hearty dose of protein and fats 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 contrast between the shattering, savory crust and the moist, flavorful meat beneath. It's a universal comfort food, celebrated in countless cuisines as a hearty, satisfying centerpiece for a meal.
⚠️ Watch-outs & how to enjoy it better
The high fat and calorie content, especially from the skin and frying oil, can be a concern for those managing weight or heart health. The coating can also be high in sodium and refined carbs, potentially causing blood-sugar spikes. To counteract, pair with a large, fiber-rich salad or steamed vegetables to increase fullness and slow digestion, and practice portion control by enjoying a single thigh as part of a balanced plate.
Key benefits
- Excellent source of high-quality protein for muscle maintenance
- Provides essential B vitamins like niacin and B6 for energy metabolism
- Contains iron and zinc from the dark meat and skin
- Offers a quick, calorie-dense energy source
- The skin and coating add satisfying textural contrast
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The practice of coating and frying chicken is believed to have been brought to the American South by Scottish and West African cooks, combining techniques from both cultures.
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 the skin the main source of fat and calories?
Yes, the skin and the coating are significant contributors to the total fat and calorie count, as they absorb oil during frying and are often seasoned with salt.
How does the protein content compare to a chicken breast?
Per 100g, a fried thigh has slightly less protein than a fried breast (16.26g vs. ~20g), but it offers more iron, zinc, and B vitamins due to the dark meat.
Can I make a healthier version at home?
You can reduce fat by using an air fryer or oven-baking with a light spray of oil. Using whole-grain flour or breadcrumbs in the coating can also add fiber.
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.