Know what’s on your plate
Rotisserie chicken skin
Calories & nutrition facts
broilers or fryers, rotisserie, original seasoning, skin only, cooked
Nutrition facts
Per 100 g% DV- Calories 406 kcal —
- Protein 18 g 35%
- Carbohydrate 0.1 g 0%
- Fat 37 g 48%
- Saturated fat 10 g 50%
- Fibre 0 g 0%
- Sugars 0.1 g —
- Sodium 381 mg 17%
- Cholesterol 141 mg 47%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 56 µg 6%
- Vitamin C 0 mg 0%
- Vitamin E 0.36 mg 2%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.04 mg 3%
- Riboflavin (B2) 0.12 mg 9%
- Niacin (B3) 5.7 mg 36%
- Pantothenic acid (B5) 1.2 mg 24%
- Vitamin B6 0.14 mg 8%
- Folate (B9) 11 µg 3%
- Vitamin B12 0.59 µg 25%
- Choline 45.7 mg 8%
Minerals
- Calcium 25 mg 2%
- Iron 0.98 mg 5%
- Magnesium 26 mg 6%
- Phosphorus 248 mg 20%
- Potassium 245 mg 5%
- Zinc 1 mg 9%
- Copper 0.05 mg 5%
- Manganese 0.03 mg 1%
- Selenium 18.5 µg 34%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 406 | 18 g | 0.1 g | 37 g |
| 1 × oz | 85 g | 345 | 15 g | 0.1 g | 32 g |
| 2 × oz | 170 g | 690 | 30 g | 0.2 g | 63 g |
| ½ × oz | 42.5 g | 173 | 7.5 g | 0 g | 16 g |
| 3 × oz | 255 g | 1035 | 45 g | 0.3 g | 95 g |
| 4 × oz | 340 g | 1380 | 60 g | 0.4 g | 127 g |
Similar foods
- Chicken skinbroilers or fryers, raw349 kcal / 100 g
- Rotisserie BBQ chicken skinbroiler378 kcal / 100 g
- Rotisserie chicken back with skinbroilers or fryers, rotisserie, original seasoning, back, meat and skin, cooked260 kcal / 100 g
- Roasted chicken with skinbroilers or fryers, meat and skin, cooked, roasted239 kcal / 100 g
- Chicken breast meat and skinbroiler, cooked, rotisserie, with seasoning184 kcal / 100 g
- Turkey skinfrom retail parts, from dark meat, cooked, roasted414 kcal / 100 g
- Turkey meat and skinbroiler, roasted185 kcal / 100 g
- Broiler chicken back meatrotisserie, with seasoning, cooked205 kcal / 100 g
- Roasted chickenbroilers or fryers, meat only, cooked, roasted190 kcal / 100 g
- Fried chicken with skinbroilers or fryers, meat and skin, cooked, fried, batter289 kcal / 100 g
Questions about Rotisserie chicken skin
How do you make rotisserie chicken skin crisp again?
Remove the skin from the chicken and spread it flat on a baking tray. Bake at 200 °C for about 5–10 minutes, watching closely because the thin edges can burn; drain on kitchen paper before serving.
Can you cook rotisserie chicken skin on its own?
Yes. Lay the skin flat on a lined tray and bake at 200 °C until crisp, usually 10–15 minutes; pour off the rendered fat partway through if the tray is swimming in it.
How long does leftover rotisserie chicken skin keep?
Refrigerate it in a covered container within two hours of serving and eat it within two days. Reheat it only once, until steaming hot throughout; an oven or air fryer helps restore its crispness.
What goes well with rotisserie chicken skin?
Crisp pieces add a savoury crunch to soups, salads and baked potatoes. They also work as a topping for mashed potatoes or pasta, much like crunchy bacon.
Can you use rotisserie chicken skin instead of bacon?
Crisped and chopped, it gives soups, salads and sandwiches a savoury crunch, but it does not have bacon’s smoky flavour. Add smoked paprika if you want a closer smoky note.
Is rotisserie chicken skin the same as barbecue chicken skin?
Not quite: barbecue-style skin is usually seasoned with a sweet or smoky rub or sauce, while plain rotisserie skin gets much of its flavour from roasting and the chicken’s seasoning. Barbecue rotisserie skin has 35.2 g of fat per 100 g, compared with 37 g in rotisserie chicken skin.
Source: USDA FoodData Central 171520 · per 100 g · carbohydrate per EU label, fibre excluded
