Fast Foods, Fried Chicken, Skin and breading from all pieces
Whole food · Fast Foods
Photo: Wikipedia
This is the crispy, savory skin and breading scraped from fried chicken pieces, a concentrated flavor bomb of rendered fat, seasoned flour, and Maillard reaction magic. Its texture is a delightful mix of shattering crunch and chewy, fatty bits, delivering an intense hit of salty, umami-rich chicken essence. Nutritionally, it's a dense source of energy, with nearly 30g of fat per 100g, making it a high-calorie, low-fiber indulgence.
Calorie split: 14% protein · 20% carbs · 66% fat
↓ Full nutrition💚 Why it's loved
People crave it for its unmatched textural contrast and the concentrated, savory punch that represents the pinnacle of fried chicken flavor. It's often the most coveted part of the meal, sometimes saved for last or even fought over.
⚠️ Watch-outs & how to enjoy it better
This is a high-calorie, high-fat, and often high-sodium food that offers little satiety or micronutrient value, making it a poor choice for those managing weight or blood pressure. To counteract, practice strict portion control, pair it with a large, fiber-rich salad or steamed vegetables to add volume and nutrients, and ensure it's part of an otherwise balanced day of eating.
Key benefits
- Provides a quick, dense source of energy from fats and carbs.
- Contains protein from both chicken skin and the flour-based breading.
- Rich in savory umami flavor, enhancing the taste of other dishes.
- A traditional way to use the whole bird, minimizing food waste.
- Source of dietary fats, which are essential for nutrient absorption.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
In some Korean fried chicken restaurants, the separated crispy skin and breading bits are served as a complimentary side dish called 'chicken skin' or 'dak-twigim', often seasoned with garlic or chili.
Full nutrition (USDA data · scales with serving)
| Water | 33.9 g |
| Energy | 398 kcal |
| Energy | 1664 kj |
| Protein | 14.1 g |
| Total lipid (fat) | 29.2 g |
| Ash | 3.2 g |
| Carbohydrate, by difference | 19.6 g |
| Fiber, total dietary | 0.30 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 | 19.8 g |
| Calcium, Ca | 92.0 mg |
| Iron, Fe | 1.1 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 215 mg |
| Potassium, K | 230 mg |
| Sodium, Na | 965 mg |
| Zinc, Zn | 0.81 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.28 mg |
| Selenium, Se | 18.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.22 mg |
| Niacin | 5.4 mg |
| Pantothenic acid | 0.84 mg |
| Vitamin B-6 | 0.13 mg |
| Folate, total | 41.0 ug |
| Folic acid | 32.0 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 64.0 ug |
| Choline, total | 41.5 mg |
| Vitamin B-12 | 0.34 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 21.0 ug |
| Retinol | 21.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 71.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.92 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.04 mg |
| Tocopherol, gamma | 1.3 mg |
| Tocopherol, delta | 0.06 mg |
| Tocotrienol, alpha | 0.01 mg |
| Tocotrienol, beta | 0.28 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 7.0 iu |
| Vitamin D (D2 + D3) | 0.20 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 | 7.9 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.02 g |
| SFA 14:0 | 0.28 g |
| SFA 15:0 | 0.04 g |
| SFA 16:0 | 5.1 g |
| SFA 17:0 | 0.10 g |
| SFA 18:0 | 2.1 g |
| SFA 20:0 | 0.07 g |
| SFA 22:0 | 0.04 g |
| SFA 24:0 | 0.02 g |
| Fatty acids, total monounsaturated | 14.4 g |
| MUFA 14:1 | 0.08 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 1.2 g |
| MUFA 16:1 c | 1.1 g |
| MUFA 17:1 | 0.06 g |
| MUFA 18:1 | 12.8 g |
| MUFA 18:1 c | 12.4 g |
| MUFA 20:1 | 0.24 g |
| MUFA 22:1 | 0.03 g |
| MUFA 22:1 c | 0.03 g |
| MUFA 24:1 c | 0.02 g |
| Fatty acids, total polyunsaturated | 4.7 g |
| PUFA 18:2 | 4.0 g |
| PUFA 18:2 n-6 c,c | 3.9 g |
| PUFA 18:2 CLAs | 0.04 g |
| PUFA 18:3 | 0.63 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.59 g |
| PUFA 18:3 n-6 c,c,c | 0.03 g |
| PUFA 18:3i | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.02 g |
| PUFA 20:3 | 0.03 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.03 g |
| PUFA 20:4 | 0.06 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.50 g |
| Fatty acids, total trans-monoenoic | 0.43 g |
| TFA 16:1 t | 0.03 g |
| TFA 18:1 t | 0.40 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.07 g |
| Fatty acids, total trans-polyenoic | 0.07 g |
| Cholesterol | 82.0 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 eating just the skin and breading worse than eating the whole piece of chicken?
Yes, nutritionally it's more concentrated in calories, fat, and sodium per gram, while providing less protein and volume than the lean meat beneath it. It's best viewed as a flavor accent, not a primary protein source.
Can I make a healthier version at home?
You can bake or air-fry chicken skin with a light, seasoned coating to reduce the overall fat content compared to deep-frying. Using whole-grain flour in the breading can also add a small amount of fiber.
Why is it so addictive?
The combination of high fat, salt, and umami from the browned proteins triggers strong reward pathways in the brain. The satisfying crunch also plays a key role in its palatability.
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 3.98 kcal/g · 14% calories from protein · 0.3 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: 4.20 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.