Fast Foods, Fried Chicken, Drumstick, meat and skin with breading
Whole food · Fast Foods
Photo: Wikipedia
A classic fried chicken drumstick, coated in seasoned breading and deep-fried to a golden, crunchy perfection. The exterior shatters with a savory, salty crunch, giving way to juicy, tender dark meat underneath. Nutritionally, it's a dense source of protein and fat, providing substantial energy from a relatively small portion.
Calorie split: 32% protein · 11% carbs · 57% fat
↓ Full nutrition💚 Why it's loved
People love it for the irresistible contrast between the crispy, seasoned crust and the succulent, flavorful meat inside. It's a universal comfort food, deeply embedded in social gatherings, fast-food culture, and home-style cooking across many cuisines.
⚠️ Watch-outs & how to enjoy it better
The high fat and calorie content from frying can be a concern for weight management or heart health. The breading can be a hidden source of refined carbohydrates and sodium, which may affect blood sugar and blood pressure. To counteract, pair it with a large, vinegar-dressed green salad or steamed vegetables to add fiber and volume, and practice strict portion control by enjoying one drumstick as part of a balanced plate.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Provides essential minerals like iron and zinc from dark meat.
- High in energy (calories), useful for active individuals.
- The skin and breading contain fats that enhance satiety.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'drumstick' shape is anatomically the tibiotarsus bone, and the name became popular in the early 19th century, possibly because it resembled the musical instrument.
Full nutrition (USDA data · scales with serving)
| Water | 51.9 g |
| Energy | 267 kcal |
| Energy | 1118 kj |
| Protein | 21.1 g |
| Total lipid (fat) | 16.9 g |
| Ash | 2.5 g |
| Carbohydrate, by difference | 7.6 g |
| Fiber, total dietary | 0.50 g |
| Total Sugars | 0.00 g |
| Sucrose | 0.00 g |
| Glucose | 0.00 g |
| Fructose | 0.00 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Starch | 7.1 g |
| Calcium, Ca | 24.0 mg |
| Iron, Fe | 0.99 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 188 mg |
| Potassium, K | 253 mg |
| Sodium, Na | 591 mg |
| Zinc, Zn | 1.8 mg |
| Copper, Cu | 0.16 mg |
| Manganese, Mn | 0.13 mg |
| Selenium, Se | 26.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.23 mg |
| Niacin | 5.2 mg |
| Pantothenic acid | 1.2 mg |
| Vitamin B-6 | 0.23 mg |
| Folate, total | 21.0 ug |
| Folic acid | 12.0 ug |
| Folate, food | 10.0 ug |
| Folate, DFE | 29.0 ug |
| Choline, total | 66.7 mg |
| Vitamin B-12 | 0.59 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 22.0 ug |
| Retinol | 22.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 75.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.33 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 5.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.5 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 | 0.13 g |
| SFA 15:0 | 0.02 g |
| SFA 16:0 | 3.1 g |
| SFA 17:0 | 0.04 g |
| SFA 18:0 | 1.1 g |
| SFA 20:0 | 0.02 g |
| SFA 22:0 | 0.02 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 6.4 g |
| MUFA 14:1 | 0.04 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.78 g |
| MUFA 17:1 | 0.02 g |
| MUFA 18:1 | 5.5 g |
| MUFA 20:1 | 0.06 g |
| MUFA 22:1 | 0.00 g |
| MUFA 24:1 c | 0.01 g |
| Fatty acids, total polyunsaturated | 4.4 g |
| PUFA 18:2 | 4.1 g |
| PUFA 18:3 | 0.20 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.01 g |
| PUFA 20:3 | 0.03 g |
| PUFA 20:4 | 0.07 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.02 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.23 g |
| Cholesterol | 111 mg |
Amino acid profile (per 100g)
Estimated from Fast foods, english muffin, with egg, cheese, and sausage — USDA does not publish this profile for Fast Foods.
| Tryptophan | 0.16 g |
| Threonine | 0.52 g |
| Isoleucine | 0.54 g |
| Leucine | 0.98 g |
| Lysine | 0.75 g |
| Methionine | 0.29 g |
| Cystine | 0.20 g |
| Phenylalanine | 0.59 g |
| Tyrosine | 0.41 g |
| Valine | 0.65 g |
| Arginine | 0.65 g |
| Histidine | 0.33 g |
| Alanine | 0.60 g |
| Aspartic acid | 1.1 g |
| Glutamic acid | 2.5 g |
| Glycine | 0.54 g |
| Proline | 0.90 g |
| Serine | 0.70 g |
FAQ
Is the skin the main source of fat and calories?
Yes, the skin and the breading that adheres to it are the primary sources of the fat and a significant portion of the calories in a fried chicken drumstick.
How does it compare nutritionally to a baked chicken drumstick?
A fried drumstick typically has 50-100% more calories and significantly more fat than a baked one, primarily from the absorbed frying oil and the breading. The protein content remains similar.
Can I make a healthier version at home?
Absolutely. Use an air fryer or oven with a light spray of oil to crisp the breading. You can also use whole-grain breadcrumbs or crushed cornflakes for added 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 2.67 kcal/g · 32% calories from protein · 0.5 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: 2.34 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.