KFC, Fried Chicken, EXTRA CRISPY, Thigh, meat only, skin and breading removed
Whole food · Fast Foods
Photo: Wikipedia
This is the pure, tender meat from a KFC Extra Crispy thigh, stripped of its signature crunchy coating and skin. The result is a juicy, savory piece of chicken with a firm yet succulent texture, delivering a concentrated hit of protein and fat without any carbohydrates from the breading.
💚 Why it's loved
People love it for its intensely savory, umami-rich flavor and the satisfying, moist texture that only dark meat provides. It's a versatile protein base that can be shredded for salads, tacos, or grain bowls, embodying the comfort of fast food in a customizable form.
⚠️ Watch-outs & how to enjoy it better
The primary concern is the high sodium content from the seasoning and cooking process, which can contribute to water retention. Those monitoring sodium intake should pair it with potassium-rich foods like steamed vegetables or use it as an ingredient in a larger dish to moderate the overall salt load per serving.
Key benefits
- High-quality complete protein source
- Rich in essential minerals like iron and zinc
- Zero carbohydrates, suitable for low-carb diets
- Convenient, pre-cooked protein option
- Provides dietary fat for satiety
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
A single KFC Extra Crispy thigh (meat only) contains more protein than a large egg, making it a surprisingly dense protein source when de-breaded.
Full nutrition (scales with serving)
| Water | 65.7 g |
| Energy | 179 kcal |
| Energy | 750 kj |
| Protein | 22.4 g |
| Total lipid (fat) | 10.0 g |
| Ash | 2.0 g |
| Carbohydrate, by difference | 0.00 g |
| Calcium, Ca | 21.0 mg |
| Iron, Fe | 0.96 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 223 mg |
| Potassium, K | 271 mg |
| Sodium, Na | 558 mg |
| Zinc, Zn | 1.9 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.05 mg |
| Selenium, Se | 27.8 ug |
| Thiamin | 0.06 mg |
| Riboflavin | 0.24 mg |
| Niacin | 5.3 mg |
| Pantothenic acid | 1.3 mg |
| Vitamin B-6 | 0.29 mg |
| Vitamin B-12 | 0.53 ug |
| Retinol | 14.0 ug |
| Fatty acids, total saturated | 2.7 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 | 0.05 g |
| SFA 15:0 | 0.01 g |
| SFA 16:0 | 2.0 g |
| SFA 17:0 | 0.01 g |
| SFA 18:0 | 0.56 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 4.2 g |
| MUFA 14:1 | 0.02 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.61 g |
| MUFA 16:1 c | 0.61 g |
| MUFA 17:1 | 0.01 g |
| MUFA 18:1 | 3.5 g |
| MUFA 18:1 c | 3.4 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.01 g |
| Fatty acids, total polyunsaturated | 2.3 g |
| PUFA 18:2 | 2.0 g |
| PUFA 18:2 n-6 c,c | 2.0 g |
| PUFA 18:2 CLAs | 0.01 g |
| PUFA 18:3 | 0.10 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.09 g |
| PUFA 18:3 n-6 c,c,c | 0.02 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.01 g |
| PUFA 20:3 | 0.03 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 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 | 0.06 g |
| Fatty acids, total trans-monoenoic | 0.04 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 0.03 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.02 g |
| Fatty acids, total trans-polyenoic | 0.02 g |
| Cholesterol | 118 mg |
| Tryptophan | 0.17 g |
| Threonine | 0.74 g |
| Isoleucine | 0.66 g |
| Leucine | 1.4 g |
| Lysine | 0.97 g |
| Methionine | 0.32 g |
| Cystine | 0.26 g |
| Phenylalanine | 0.86 g |
| Tyrosine | 0.69 g |
| Valine | 0.82 g |
| Arginine | 1.3 g |
| Histidine | 0.53 g |
| Alanine | 1.3 g |
| Aspartic acid | 1.5 g |
| Glutamic acid | 5.2 g |
| Glycine | 1.9 g |
| Proline | 1.8 g |
| Serine | 0.87 g |
| Hydroxyproline | 0.61 g |
FAQ
Is this the same as 'KFC Original Recipe' chicken?
No. Extra Crispy is double-breaded and pressure-fried, resulting in a thicker, crunchier crust. The meat inside is seasoned and cooked similarly, but the texture and flavor profile of the coating are distinct.
Can I use this in a recipe that calls for raw chicken?
You can, but you must adjust cooking times significantly. Since it's fully cooked, you only need to heat it through. Adding it too early in a recipe like a stew or curry will make it dry and tough.
How does the nutrition compare to the chicken with skin and breading?
Removing the skin and breading drastically cuts calories, fat, and sodium while keeping most of the protein. The breading and skin contribute the majority of the carbs and additional fat.