Know what’s on your plate
Chicken skin
Calories & nutrition facts
broilers or fryers, raw
Nutrition facts
Per 100 g% DV- Calories 349 kcal —
- Protein 13 g 27%
- Carbohydrate 0 g 0%
- Fat 32 g 41%
- Saturated fat 9.1 g 45%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 63 mg 3%
- Cholesterol 109 mg 36%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 76 µg 8%
- Vitamin C 0 mg 0%
- Vitamin D 0.6 µg 3%
- Vitamin E 0 mg 0%
- Vitamin K 2.9 µg 2%
- Thiamin (B1) 0.03 mg 3%
- Riboflavin (B2) 0.07 mg 5%
- Niacin (B3) 4 mg 25%
- Pantothenic acid (B5) 0.69 mg 14%
- Vitamin B6 0.09 mg 5%
- Folate (B9) 3 µg 1%
- Vitamin B12 0.23 µg 10%
Minerals
- Calcium 11 mg 1%
- Iron 1.1 mg 6%
- Magnesium 13 mg 3%
- Phosphorus 100 mg 8%
- Potassium 103 mg 2%
- Zinc 0.93 mg 8%
- Copper 0.04 mg 5%
- Manganese 0.02 mg 1%
- Selenium 12.3 µg 22%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 349 | 13 g | 0 g | 32 g |
| 1 × oz | 113 g | 394 | 15 g | 0 g | 37 g |
| 1 × unit (yield from 1 lb ready-to-cook chicken) | 47 g | 164 | 6.3 g | 0 g | 15 g |
| 1 × chicken, skin only | 79 g | 276 | 11 g | 0 g | 26 g |
| 2 × oz | 226 g | 789 | 30 g | 0 g | 73 g |
| ½ × oz | 56.5 g | 197 | 7.5 g | 0 g | 18 g |
| 3 × oz | 339 g | 1183 | 45 g | 0 g | 110 g |
| 4 × oz | 452 g | 1577 | 60 g | 0 g | 146 g |
Similar foods
- Rotisserie chicken skinbroilers or fryers, rotisserie, original seasoning, skin only, cooked406 kcal / 100 g
- Chicken with skinbroilers or fryers, meat and skin, raw215 kcal / 100 g
- Chicken meat and skincapons, raw234 kcal / 100 g
- Turkey skinfrom retail parts, from dark meat, raw380 kcal / 100 g
- Poultrywith skin, average, raw161 kcal / 100 g
- Fried chicken with skinbroilers or fryers, meat and skin, cooked, fried, batter289 kcal / 100 g
- Turkey meat and skinbroiler, raw141 kcal / 100 g
- Whole chickenwith skin, raw168 kcal / 100 g
- Roasted chicken with skinbroilers or fryers, meat and skin, cooked, roasted239 kcal / 100 g
- Roasting chickenmeat, skin, giblets and neck, raw213 kcal / 100 g
Questions about Chicken skin
How do you make chicken skin crispy in the oven?
Pat it very dry, season with salt, then roast skin-side up on a rack at 200°C for about 25–35 minutes, until deeply golden and crisp. For crackling, keep the pieces in a single layer so they do not steam.
Can you cook chicken skin in an air fryer?
Yes. Lay the dry skin in a single layer and air-fry at 200°C for about 10–15 minutes, checking often because thin pieces crisp quickly; drain on kitchen paper.
What can you make with chicken skin?
Crisp it into chicken-skin crackling to crumble over soups, salads or rice, or use it to add savoury crunch to ramen. Render chopped skin slowly in a pan and use the golden fat to roast potatoes or fry vegetables.
How should you store chicken skin?
Keep raw chicken skin covered in the fridge and cook it within one or two days, or freeze it in a sealed bag. Refrigerate cooked crackling in an airtight container and eat it within a few days; re-crisp it in a hot oven rather than a microwave.
Can you eat chicken skin on its own?
Yes, once it is thoroughly cooked; never eat raw or undercooked chicken skin. Handle it like raw poultry, washing hands and utensils after contact, and cook any attached chicken until its centre reaches 75°C.
Is chicken skin higher in fat than chicken with the skin on?
Yes: chicken skin has 32 g of fat per 100 g, compared with 15.1 g in chicken with skin. Chicken with skin also provides more protein per 100 g: 18.6 g against 13 g.
What does chicken skin taste like, and why does it go crispy?
It has a savoury, roasted flavour and turns crisp as its fat renders and moisture escapes. Drying it well before cooking is the key to a brittle, golden finish rather than chewy skin.
Source: USDA FoodData Central 171452 · per 100 g · carbohydrate per EU label, fibre excluded
