Know what’s on your plate
Chicken skin
Calories & nutrition facts
drumsticks and thighs, raw
Nutrition facts
Per 100 g% DV- Calories 440 kcal —
- Protein 9.6 g 19%
- Carbohydrate 0.8 g 0%
- Fat 44 g 57%
- Saturated fat 12 g 61%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 51 mg 2%
- Cholesterol 105 mg 35%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 59 µg 7%
- Vitamin C 0 mg 0%
- Vitamin D 0.2 µg 1%
- Vitamin E 0.27 mg 2%
- Vitamin K 0.4 µg 0%
- Thiamin (B1) 0.04 mg 3%
- Riboflavin (B2) 0.03 mg 2%
- Niacin (B3) 2.6 mg 16%
- Pantothenic acid (B5) 0.61 mg 12%
- Vitamin B6 0.12 mg 7%
- Folate (B9) 2 µg 1%
- Vitamin B12 0.65 µg 27%
- Choline 28.3 mg 5%
Minerals
- Calcium 6 mg 0%
- Iron 0.37 mg 2%
- Magnesium 8 mg 2%
- Phosphorus 95 mg 8%
- Potassium 119 mg 3%
- Zinc 0.65 mg 6%
- Copper 0.04 mg 4%
- Manganese 0.01 mg 1%
- Selenium 10.1 µg 18%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 440 | 9.6 g | 0.8 g | 44 g |
| 1 × oz | 113 g | 497 | 11 g | 0.9 g | 50 g |
| 1 × lb | 453 g | 1993 | 43 g | 3.6 g | 200 g |
| 2 × oz | 226 g | 994 | 22 g | 1.8 g | 100 g |
| ½ × oz | 56.5 g | 249 | 5.4 g | 0.4 g | 25 g |
| 3 × oz | 339 g | 1492 | 33 g | 2.7 g | 150 g |
| 4 × oz | 452 g | 1989 | 43 g | 3.6 g | 200 g |
Similar foods
- Rotisserie chicken skinbroilers or fryers, rotisserie, original seasoning, skin only, cooked406 kcal / 100 g
- Chicken meat and skincapons, raw234 kcal / 100 g
- Chicken with skinbroilers or fryers, meat and skin, raw215 kcal / 100 g
- Turkey skinfrom retail parts, from dark meat, raw380 kcal / 100 g
- Poultrywith skin, average, raw161 kcal / 100 g
- Whole chickenwith skin, raw168 kcal / 100 g
- Turkey meat and skinall classes, raw143 kcal / 100 g
Questions about Chicken skin
How do you make chicken skin crispy in the oven?
Pat it very dry, rub with a little salt, and roast skin-side up on a rack at 200 °C until deeply golden and crisp, usually 25–35 minutes. If it is attached to a whole chicken, allow for the bird’s longer cooking time.
Can you cook chicken skin in an air fryer?
Yes. Lay the pieces flat in a single layer and air-fry at 190 °C for about 8–12 minutes, turning once, until crisp. Drain them on kitchen paper; they firm up a little as they cool.
How do you store cooked chicken skin?
Cool it promptly and refrigerate in a covered container, ideally with kitchen paper to absorb moisture; eat within 3 days. Re-crisp it in a hot oven or air fryer, rather than a microwave, which tends to make it soft.
What can you make with chicken skin?
Roast or pan-fry it until crisp and use it as a savoury topping for soups, salads or rice. In Japanese cooking, crisp chicken skin is often served as yakitori, grilled on skewers and brushed with tare or simply salted.
Can you render chicken skin for cooking fat?
Yes. Cut it into small pieces and cook slowly in a dry pan over low heat for about 30–45 minutes, stirring now and then, until the pieces are browned and the fat has melted out. Strain the fat and refrigerate it; use it to roast potatoes or fry onions.
Is chicken skin fattier than turkey skin?
Yes: chicken skin has 44 g of fat per 100 g, compared with 35.8 g in turkey skin. Both crisp well when cooked dry, but chicken skin is richer.
Is chicken skin high in protein?
It is not especially protein-rich: a 30 g serving provides 2.9 g of protein. Chicken meat with skin has 18.6 g per 100 g, since the meat contributes much more protein than the skin.
Is chicken skin safe to eat?
Yes, when it comes from chicken cooked thoroughly; the skin should be steaming hot and the meat beneath it fully cooked. Keep raw chicken and its juices separate from ready-to-eat foods, and wash your hands and utensils after handling them.
Source: USDA FoodData Central 172855 · per 100 g · carbohydrate per EU label, fibre excluded
