Chicken thigh, fried, coated, skin / coating not eaten, from raw
Common food
Photo: Wikipedia
A golden, crispy-coated chicken thigh that’s been fried to a satisfying crunch, with the skin and coating removed to reveal tender, juicy meat underneath. It’s a protein powerhouse with virtually no carbs, delivering a rich, savory flavor and a satisfying texture that’s both crispy on the outside and succulent inside. Each 100g packs over 24g of high-quality protein, making it a substantial, low-carb meal component.
Calorie split: 52% protein · 0% carbs · 48% fat
↓ Full nutrition💚 Why it's loved
People love it for the irresistible contrast between the savory, juicy meat and the satisfying crunch of the coating. It’s a versatile comfort food that’s equally at home in a quick weeknight dinner, a hearty lunch salad, or as a protein-packed snack.
⚠️ Watch-outs & how to enjoy it better
The frying process can add significant sodium and fat, and the coating (if consumed) often contains gluten, a common allergen. To counteract, opt for homemade versions where you control the salt and use gluten-free flours like almond or rice flour for the coating. Pairing it with fiber-rich vegetables can help balance the meal.
Key benefits
- Excellent source of complete, high-quality protein
- Zero carbohydrates, suitable for low-carb and ketogenic diets
- Provides essential minerals like selenium and phosphorus
- Contains B vitamins, particularly niacin and B6
- Satiating due to high protein and moderate fat content
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The technique of coating and frying chicken thighs is a cornerstone of Japanese 'yoshoku' cuisine, a style of Western-influenced cooking that became a beloved part of Japan's culinary identity in the late 19th century.
Full nutrition (USDA data · scales with serving)
| Water | 65.3 g |
| Energy | 192 kcal |
| Protein | 24.1 g |
| Total lipid (fat) | 9.9 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 9.0 mg |
| Iron, Fe | 1.1 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 224 mg |
| Potassium, K | 262 mg |
| Sodium, Na | 334 mg |
| Zinc, Zn | 1.9 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 26.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.21 mg |
| Niacin | 6.0 mg |
| Vitamin B-6 | 0.45 mg |
| Folate, total | 5.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 5.0 ug |
| Folate, DFE | 5.0 ug |
| Choline, total | 69.9 mg |
| Vitamin B-12 | 0.41 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 8.0 ug |
| Retinol | 8.0 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) | 0.55 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 5.8 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.5 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 | 0.04 g |
| SFA 16:0 | 1.9 g |
| SFA 18:0 | 0.52 g |
| Fatty acids, total monounsaturated | 4.1 g |
| MUFA 16:1 | 0.48 g |
| MUFA 18:1 | 3.6 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.4 g |
| PUFA 18:2 | 2.1 g |
| PUFA 18:3 | 0.16 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.09 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) | 0.01 g |
| Cholesterol | 130 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 without skin and coating healthier than with it?
Yes, removing the skin and coating significantly reduces the total fat, calorie, and sodium content, while retaining the high protein content of the meat itself.
Can I make this at home to be healthier?
Absolutely. You can use an air fryer or oven with a light spray of oil to achieve crispiness with far less fat. Use whole-grain or gluten-free breadcrumbs and season with herbs and spices instead of salt.
How does the nutrition compare to a chicken breast?
A fried thigh (meat only) has slightly more fat and calories than a plain, cooked breast, but also offers more iron and zinc. Both are excellent protein sources.
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 1.92 kcal/g · 50% 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: 1.27 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.