POPEYES, Fried Chicken, Mild, Thigh, meat only, skin and breading removed
Whole food · Fast Foods
Photo: Wikipedia
This is a lean, protein-dense cut of Popeyes' signature mild fried chicken, with the skin and breading removed to reveal the tender thigh meat beneath. It offers a savory, juicy bite with a subtle, well-seasoned flavor that's less greasy than the full fried piece. Nutritionally, it's a powerhouse of protein with minimal carbs, making it a focused source of muscle-building fuel.
Calorie split: 52% protein · 2% carbs · 46% fat
↓ Full nutrition💚 Why it's loved
People love it for its satisfying, savory umami flavor and tender, juicy texture that's packed with protein. It's a versatile staple that can be shredded for salads, added to wraps, or enjoyed as a quick, high-protein snack.
⚠️ Watch-outs & how to enjoy it better
The primary downside is the high sodium content from the seasoning and brine, which can be a concern for those monitoring blood pressure. To counteract this, pair it with fresh, potassium-rich vegetables like steamed broccoli or a side salad, and drink plenty of water. The removal of skin and breading significantly reduces the fat content, making it a leaner choice than the original piece.
Key benefits
- Excellent source of complete protein (24.31g per 100g)
- Very low in carbohydrates (0.85g per 100g)
- Contains essential B vitamins like niacin and B6
- Provides minerals such as selenium and phosphorus
- A convenient, ready-to-eat protein option
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The thigh meat used here comes from the leg of the chicken, which is a 'dark meat' cut known for its higher myoglobin content, giving it a richer flavor and more forgiving texture that stays moist even when overcooked slightly.
Full nutrition (USDA data · scales with serving)
| Water | 63.2 g |
| Energy | 188 kcal |
| Energy | 785 kj |
| Protein | 24.3 g |
| Total lipid (fat) | 9.7 g |
| Ash | 2.0 g |
| Carbohydrate, by difference | 0.85 g |
| Calcium, Ca | 34.0 mg |
| Iron, Fe | 1.0 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 187 mg |
| Potassium, K | 294 mg |
| Sodium, Na | 601 mg |
| Zinc, Zn | 2.0 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.04 mg |
| Selenium, Se | 34.2 ug |
| Thiamin | 0.11 mg |
| Riboflavin | 0.41 mg |
| Niacin | 6.0 mg |
| Pantothenic acid | 1.6 mg |
| Vitamin B-6 | 0.36 mg |
| Vitamin B-12 | 0.59 ug |
| Vitamin A, RAE | 13.0 ug |
| Retinol | 13.0 ug |
| Vitamin A, IU | 44.0 iu |
| Vitamin E (alpha-tocopherol) | 0.28 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.05 mg |
| Tocopherol, delta | 0.00 mg |
| Tocotrienol, alpha | 0.00 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.9 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 | 0.08 g |
| SFA 15:0 | 0.01 g |
| SFA 16:0 | 2.1 g |
| SFA 17:0 | 0.02 g |
| SFA 18:0 | 0.70 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 4.1 g |
| MUFA 14:1 | 0.03 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.55 g |
| MUFA 16:1 c | 0.54 g |
| MUFA 17:1 | 0.02 g |
| MUFA 18:1 | 3.5 g |
| MUFA 18:1 c | 3.4 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 1.5 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 | 0.06 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.06 g |
| PUFA 18:3 n-6 c,c,c | 0.00 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 | 0.10 g |
| Fatty acids, total trans-monoenoic | 0.09 g |
| TFA 16:1 t | 0.01 g |
| TFA 18:1 t | 0.08 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 | 131 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.18 g |
| Threonine | 0.79 g |
| Isoleucine | 0.70 g |
| Leucine | 1.5 g |
| Lysine | 1.0 g |
| Methionine | 0.35 g |
| Cystine | 0.28 g |
| Phenylalanine | 0.92 g |
| Tyrosine | 0.73 g |
| Valine | 0.87 g |
| Arginine | 1.4 g |
| Histidine | 0.57 g |
| Alanine | 1.4 g |
| Aspartic acid | 1.6 g |
| Glutamic acid | 5.6 g |
| Glycine | 2.0 g |
| Proline | 1.9 g |
| Serine | 0.93 g |
| Hydroxyproline | 0.63 g |
FAQ
Is this the same as eating a plain chicken thigh?
No. This is specifically from Popeyes' seasoned and brined chicken. The meat has absorbed salt and spices during preparation, giving it a distinct flavor profile different from a plain, unseasoned thigh.
Why is the carbohydrate count so low if it's from fried chicken?
Because the skin and breading—which contain the flour and most of the carbohydrates—have been removed. What remains is essentially the seasoned, cooked muscle meat itself.
Is this a healthy option?
It's a nutritious source of high-quality protein and is low in carbs and fat (especially with skin removed). However, its high sodium content means it should be consumed in moderation as part of a balanced diet, especially for those with hypertension.
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 1.88 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: 2.04 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.