Chicken, broilers or fryers, thigh, meat and skin, cooked, fried, batter
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.1 MG | 10% | |
| Riboflavin | 0.2 MG | 17% | |
| Niacin | 5.7 MG | 36% | |
| Pantothenic acid | 1.0 MG | 20% | |
| Vitamin B-6 | 0.3 MG | 15% | |
| Folate, total | 19 UG | 5% | |
| Vitamin B-12 | 0.3 UG | 12% | |
| Vitamin A, RAE | 29 UG | 3% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 18 MG | 1% | |
| Iron, Fe | 1.5 MG | 8% | |
| Magnesium, Mg | 21 MG | 5% | |
| Phosphorus, P | 155 MG | 12% | |
| Potassium, K | 192 MG | 4% | |
| Sodium, Na | 288 MG | 13% | |
| Zinc, Zn | 2.0 MG | 19% | |
| Copper, Cu | 0.1 MG | 9% | |
| Manganese, Mn | 0.1 MG | 2% | |
| Selenium, Se | 23.2 UG | 42% |
Nutrition Highlights
- Excellent source of protein with 21.6g per 100g, great for muscle building and recovery.
- Good source of Selenium, Se (42% DV).
- Good source of Niacin (36% DV).
- Good source of Pantothenic acid (20% DV).
About Chicken, broilers or fryers, thigh, meat and skin, cooked, fried, batter
This dark meat cut from poultry offers a rich, savory flavor profile thanks to its higher fat content compared to white meat. When prepared with the skin intact and coated in a crispy batter before frying, it develops a satisfying texture contrast between the crunchy exterior and tender, juicy interior. The cooking method significantly impacts its nutritional profile, with frying adding extra calories and fat while creating the characteristic golden-brown coating that many find appealing.
Nutritionally, this preparation provides a substantial protein source at over 20 grams per 100-gram serving, supporting muscle maintenance and satiety. The combination of meat and skin delivers essential nutrients including B vitamins, particularly niacin and B6, along with minerals like selenium and phosphorus. However, the frying process and batter coating increase the carbohydrate content to around 9 grams and add considerable fat - about 16.5 grams total, with a portion being saturated fat. The skin contributes most of this additional fat and calories, making it a more energy-dense option compared to skinless preparations.
This versatile cut works well in numerous culinary applications beyond simple frying. It can be incorporated into hearty stews, shredded for sandwiches and wraps, or diced for salads when prepared with lighter cooking methods. For those monitoring their fat intake, removing the skin before cooking or opting for alternative preparation methods like baking or grilling can significantly reduce the calorie and fat content while maintaining the protein benefits. The dark meat's natural moisture and flavor make it forgiving in cooking, remaining tender even when slightly overcooked.
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