Know what’s on your plate
Fried chicken thigh
Calories & nutrition facts
fast foods, fried chicken, thigh, meat and skin and breading
Nutrition facts
Per 100 g% DV- Calories 274 kcal —
- Protein 19 g 38%
- Carbohydrate 8.6 g 3%
- Fat 18 g 23%
- Saturated fat 4.8 g 24%
- Fibre 0.1 g 0%
- Sugars 0 g —
- Sodium 747 mg 32%
- Cholesterol 106 mg 35%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 16 µg 2%
- Vitamin C 0 mg 0%
- Vitamin D 0.2 µg 1%
- Vitamin E 0.61 mg 4%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.1 mg 8%
- Riboflavin (B2) 0.29 mg 22%
- Niacin (B3) 5.6 mg 35%
- Pantothenic acid (B5) 1 mg 21%
- Vitamin B6 0.17 mg 10%
- Folate (B9) 25 µg 6%
- Vitamin B12 0.43 µg 18%
- Choline 84.2 mg 15%
Minerals
- Calcium 54 mg 4%
- Iron 1 mg 6%
- Magnesium 22 mg 5%
- Phosphorus 210 mg 17%
- Potassium 240 mg 5%
- Zinc 1.5 mg 13%
- Copper 0.08 mg 9%
- Manganese 0.15 mg 6%
- Selenium 25.2 µg 46%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 274 | 19 g | 8.6 g | 18 g |
| 1 × thigh with skin | 136 g | 373 | 26 g | 12 g | 25 g |
| 1 × thigh without skin | 84 g | 230 | 16 g | 7.2 g | 15 g |
| 1 × thigh bone and skin removed | 66 g | 181 | 13 g | 5.7 g | 12 g |
| 2 × thigh with skin | 272 g | 745 | 52 g | 23 g | 49 g |
| ½ × thigh with skin | 68 g | 186 | 13 g | 5.8 g | 12 g |
| 3 × thigh with skin | 408 g | 1118 | 79 g | 35 g | 74 g |
| 4 × thigh with skin | 544 g | 1491 | 105 g | 47 g | 98 g |
Similar foods
- KFC extra crispy fried chicken thighmeat and skin with breading309 kcal / 100 g
- Popeyes mild fried chicken thighpopeyes, fried, mild, thigh, meat and skin with breading310 kcal / 100 g
- Fried chicken drumstickfast foods, fried chicken, drumstick, meat and skin with breading267 kcal / 100 g
- Breaded chicken thighentree, fried, meat and skin with breading274 kcal / 100 g
- KFC original recipe chicken thighfried, meat and skin with breading269 kcal / 100 g
- Fried chicken breastfast foods, fried chicken, breast, meat and skin and breading230 kcal / 100 g
- Chicken thighbroilers or fryers, meat and skin, raw221 kcal / 100 g
- Chicken thigh with skinbroiler, meat and skin, raw221 kcal / 100 g
- Breaded chicken drumstickentree, fried, meat and skin with breading267 kcal / 100 g
- KFC original recipe chicken drumstickfried, meat and skin with breading239 kcal / 100 g
Questions about Fried chicken thigh
How much fried chicken thigh is a typical portion?
A thigh with skin is about 136 g; without skin, about 84 g. If you remove the bone and skin, the edible portion is around 66 g.
How do you reheat fried chicken thigh and keep the coating crisp?
Heat it on a wire rack in an oven or air fryer at 180 °C for about 10–15 minutes, turning once, until piping hot throughout. Avoid the microwave, which tends to soften the coating.
How can you tell when fried chicken thigh is cooked through?
Check the thickest part without touching the bone: the centre should reach 75 °C. If you are deep-frying it from raw, keep the oil near 170 °C and allow roughly 12–15 minutes, then check the centre temperature.
How should you store leftover fried chicken thigh?
Refrigerate it in a covered container within two hours of cooking and eat it within three days. Reheat only once, until piping hot throughout.
What should you serve with fried chicken thigh?
It goes well with coleslaw, potato salad, chips or a sharp pickle, which cuts through the rich coating. For a lighter meal, add a crisp green salad or steamed vegetables.
Is fried chicken thigh higher in protein than fried chicken breast?
No. Fried chicken breast has 23.5 g of protein per 100 g, compared with 19 g in fried chicken thigh. The thigh is typically juicier because it contains more fat.
Is fried chicken thigh high in sodium?
It is high in sodium: a 100 g portion contains 747 mg. The coating and seasoning contribute much of the salt, so pair it with less-salty sides rather than adding extra.
Can you freeze fried chicken thigh?
Yes. Cool it promptly, wrap pieces well or place them in a sealed freezer container, and freeze for up to three months for best quality. Defrost in the fridge and reheat until piping hot throughout.
Source: USDA FoodData Central 170359 · per 100 g · carbohydrate per EU label, fibre excluded
