KFC, Fried Chicken, ORIGINAL RECIPE, Thigh, meat only, skin and breading removed
Whole food · Fast Foods
Photo: Wikipedia
This is the lean, protein-rich meat from a KFC Original Recipe thigh, with the skin and breading removed. It has a tender, juicy texture with a mild, savory flavor from the signature 11 herbs and spices marinade. Nutritionally, it's a high-protein, virtually zero-carb option.
Calorie split: 52% protein · 0% carbs · 48% fat
↓ Full nutrition💚 Why it's loved
People love it for its satisfying, savory flavor and juicy tenderness that comes from dark meat. It's a versatile protein that can be eaten alone, shredded into salads, or used in wraps and sandwiches.
⚠️ Watch-outs & how to enjoy it better
The primary downside is its very high sodium content from the commercial brining and seasoning process. To counteract this, pair it with fresh, low-sodium vegetables and drink plenty of water. Those monitoring sodium intake should consume it in moderation.
Key benefits
- Excellent source of complete protein (22.78g per 100g)
- Very low in carbohydrates and sugars
- Provides essential minerals like iron and zinc
- A convenient, pre-cooked protein source
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'Original Recipe' seasoning blend is one of the most famous trade secrets in the food industry, famously kept in a vault at KFC's headquarters.
Full nutrition (USDA data · scales with serving)
| Water | 65.7 g |
| Energy | 175 kcal |
| Energy | 732 kj |
| Protein | 22.8 g |
| Total lipid (fat) | 9.3 g |
| Ash | 2.3 g |
| Carbohydrate, by difference | 0.01 g |
| Calcium, Ca | 20.0 mg |
| Iron, Fe | 0.87 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 213 mg |
| Potassium, K | 230 mg |
| Sodium, Na | 568 mg |
| Zinc, Zn | 1.9 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.05 mg |
| Selenium, Se | 28.7 ug |
| Thiamin | 0.09 mg |
| Riboflavin | 0.31 mg |
| Niacin | 5.6 mg |
| Pantothenic acid | 1.1 mg |
| Vitamin B-6 | 0.14 mg |
| Choline, total | 117 mg |
| Betaine | 12.7 mg |
| Vitamin B-12 | 0.47 ug |
| Vitamin A, RAE | 11.0 ug |
| Retinol | 11.0 ug |
| Vitamin A, IU | 37.0 iu |
| Vitamin E (alpha-tocopherol) | 0.41 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.21 mg |
| Tocopherol, delta | 0.00 mg |
| Tocotrienol, alpha | 0.00 mg |
| Tocotrienol, beta | 0.03 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.3 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 15:0 | 0.01 g |
| SFA 16:0 | 1.7 g |
| SFA 17:0 | 0.01 g |
| SFA 18:0 | 0.50 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 3.8 g |
| MUFA 14:1 | 0.01 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.46 g |
| MUFA 16:1 c | 0.46 g |
| MUFA 17:1 | 0.01 g |
| MUFA 18:1 | 3.3 g |
| MUFA 18:1 c | 3.2 g |
| MUFA 20:1 | 0.06 g |
| MUFA 22:1 | 0.01 g |
| MUFA 22:1 c | 0.01 g |
| MUFA 24:1 c | 0.01 g |
| Fatty acids, total polyunsaturated | 1.6 g |
| PUFA 18:2 | 1.3 g |
| PUFA 18:2 n-6 c,c | 1.3 g |
| PUFA 18:2 CLAs | 0.01 g |
| PUFA 18:3 | 0.11 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.11 g |
| PUFA 18:3 n-6 c,c,c | 0.01 g |
| PUFA 18:3i | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.01 g |
| PUFA 20:3 | 0.02 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.02 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 | 0.04 g |
| Fatty acids, total trans-monoenoic | 0.03 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 | 0.01 g |
| Fatty acids, total trans-polyenoic | 0.01 g |
| Cholesterol | 122 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.17 g |
| Threonine | 0.75 g |
| Isoleucine | 0.67 g |
| Leucine | 1.4 g |
| Lysine | 0.99 g |
| Methionine | 0.33 g |
| Cystine | 0.26 g |
| Phenylalanine | 0.87 g |
| Tyrosine | 0.70 g |
| Valine | 0.83 g |
| Arginine | 1.3 g |
| Histidine | 0.54 g |
| Alanine | 1.3 g |
| Aspartic acid | 1.5 g |
| Glutamic acid | 5.3 g |
| Glycine | 1.9 g |
| Proline | 1.8 g |
| Serine | 0.89 g |
| Hydroxyproline | 0.60 g |
FAQ
Is this part of the chicken healthy?
It's a lean, high-protein food, but its healthiness depends on context. The main concern is high sodium. In a balanced diet with plenty of vegetables and whole foods, it can be a good protein source.
How does it compare to the breast meat?
Thigh meat has slightly more fat and calories than breast meat, but it's often considered more tender and flavorful due to the higher fat content. The protein content is very similar.
Can I eat this on a low-carb diet?
Yes, with the skin and breading removed, this is an excellent low-carb food, containing virtually zero carbohydrates per serving.
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 1.75 kcal/g · 52% 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: 2.47 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.