Chicken leg with skin batter fried (1 unit, 95 g) has 259 calories, 20.7 g protein, 8.3 g carbohydrate and 15.4 g fat, according to USDA FoodData Central. 100 g has 273 calories. Change the serving below and the label, the summary and the full nutrient table update together.
FDA standard format. Values use the FDA rounding rules for the serving you pick. Nutrients USDA does not report for this food print as 0 on the panel and as "not reported" in the table.
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1 unit (yield from 1 lb ready-to-cook chicken) (95 g)
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| Nutrient | Per serving | % DV* | Per 100 g |
|---|---|---|---|
| Calories and macronutrients | |||
| Calories | 259 | 273 | |
| Total fat | 15.4 g | 20% | 16.2 g |
| Saturated fat | 4.1 g | 20% | 4.28 g |
| Trans fat | not reported | ||
| Monounsaturated fat | 6.3 g | 6.58 g | |
| Polyunsaturated fat | 3.7 g | 3.85 g | |
| Cholesterol | 86 mg | 28% | 90 mg |
| Sodium | 265 mg | 12% | 279 mg |
| Total carbohydrate | 8.3 g | 3% | 8.72 g |
| Dietary fiber | 0.3 g | 1% | 0.3 g |
| Total sugars | not reported | ||
| Added sugars | not reported | ||
| Protein | 20.7 g | 21.8 g | |
| Vitamins | |||
| Vitamin D | not reported | ||
| Vitamin A | 26 mcg | 3% | 27 mcg |
| Vitamin C | 0 mg | 0% | 0 mg |
| Vitamin E | not reported | ||
| Vitamin K | not reported | ||
| Thiamin (B1) | 0.11 mg | 9% | 0.12 mg |
| Riboflavin (B2) | 0.21 mg | 16% | 0.22 mg |
| Niacin (B3) | 5.2 mg | 32% | 5.43 mg |
| Vitamin B6 | 0.26 mg | 15% | 0.27 mg |
| Folate (DFE) | 23 mcg | 6% | 24 mcg |
| Vitamin B12 | 0.27 mcg | 11% | 0.28 mcg |
| Choline | not reported | ||
| Minerals | |||
| Calcium | 17 mg | 1% | 18 mg |
| Iron | 1.3 mg | 7% | 1.4 mg |
| Potassium | 180 mg | 4% | 189 mg |
| Magnesium | 19 mg | 5% | 20 mg |
| Phosphorus | 144 mg | 12% | 152 mg |
| Zinc | 2.1 mg | 19% | 2.17 mg |
| Copper | 0.08 mg | 8% | 0.08 mg |
| Manganese | 0.05 mg | 2% | 0.05 mg |
| Selenium | 25 mcg | 46% | 26.6 mcg |
| Other | |||
| Water | 49.5 g | 52.1 g | |
* Percent Daily Values are based on a 2,000 calorie diet (FDA reference values for adults and children 4 years and older). Per-100 g values are USDA figures before label rounding.
Every serving below is a USDA household measure for this food, a fraction of one, or a unit conversion. Amounts are USDA values scaled by weight; only the Nutrition Facts panel applies the coarser FDA label rounding.
| Serving | Weight | Calories | Total carbohydrate | Protein | Total fat | Dietary fiber | Total sugars |
|---|---|---|---|---|---|---|---|
| 1 unit (yield from 1 lb ready-to-cook chicken) | 95 g | 259 | 8.3 g | 20.7 g | 15.4 g | 0.3 g | – |
| 1 leg, bone removed | 158 g | 431 | 13.8 g | 34.4 g | 25.5 g | 0.5 g | – |
| 100 g | 100 g | 273 | 8.7 g | 21.8 g | 16.2 g | 0.3 g | – |
Chicken leg with skin batter fried (1 unit, 95 g) has 259 calories. 100 g has 273 calories. On a Nutrition Facts label, calories are rounded to the nearest 5 or 10, so the panel above may show 260.
Chicken leg with skin batter fried (1 unit, 95 g) has 25 mcg of selenium, 46% of the Daily Value. 100 g has 26.6 mcg. At 20% DV or more per serving, that meets the FDA threshold for an "excellent source" claim.
Chicken leg with skin batter fried (1 unit, 95 g) has 20.7 g protein, 41% of the 50 g Daily Value. 100 g has 21.8 g. At 20% DV or more per serving, that meets the FDA threshold for an "excellent source" claim.
100 g of chicken leg with skin batter fried has 273 calories, 21.8 g protein, 8.72 g carbohydrate, 0.3 g fiber and 16.2 g fat.
About 13% of the calories in chicken leg with skin batter fried come from carbohydrate, 54% from fat and 33% from protein (Atwater factors of 4, 9 and 4 calories per gram).
The same serving of chicken leg with skin batter fried, drawn by the label formats other markets require: the Canadian bilingual Nutrition Facts table, the EU nutrition declaration (per 100 g, energy in kJ and kcal, salt instead of sodium) and the UK nutrition information table with reference intakes. The generator switches between these and many more from one recipe.
| Fat / Lipides | 15 g | 20 % |
| Saturated / Saturés | 4.1 g + Trans 0 g | 20 % |
| Cholesterol / Cholestérol | 86 mg | 28 % |
| Sodium | 270 mg | 12 % |
| Carbohydrate / Glucides | 8 g | 3 % |
| Fibre / Fibres | 0 g | 1 % |
| Sugars / Sucres | 0 g | 0 % |
| Protein / Protéines | 21 g | |
| Vitamin D / Vitamine D | 0 mcg | 0 % |
| Calcium | 17 mg | 1 % |
| Iron / Fer | 1 mg | 7 % |
| Potassium | 180 mg | 5 % |
| Per 100g | |
|---|---|
| Energy | 1142 kJ / 273 kcal |
| Fat | 16 g |
| of which saturates | 4.3 g |
| Carbohydrate | 8.7 g |
| of which sugars | 0.0 g |
| Protein | 22 g |
| Salt | 0.7 g |
| Per 100g | Per 95g | %RI* | |
|---|---|---|---|
| Energy | 1142 kJ 273 kcal |
1085 kJ 259 kcal |
13% |
| Fat | 16g | 15g | 22% |
| of which saturates | 4.3g | 4.1g | 20% |
| Carbohydrate | 8.7g | 8.3g | 3.2% |
| of which sugars | 0 gg | 0 gg | <1% |
| Fibre | 0 gg | 0 gg | - |
| Protein | 22g | 21g | 41% |
| Salt | 0.70g | 0.66g | 11% |
If you make and sell a product that contains chicken leg with skin batter fried, these free tools cover the next steps.
Nutrient values are from USDA FoodData Central, SR Legacy (April 2018 release, public domain), record 173615: "Chicken, broilers or fryers, leg, meat and skin, cooked, fried, batter". Values are stored per 100 g exactly as USDA reports them and scaled to each serving by weight. The Nutrition Facts panel applies the FDA rounding rules in 21 CFR 101.9; tables and text show the scaled amounts at reading precision, so a figure can differ slightly from the panel. A nutrient USDA does not report for this food is shown as not reported, never as a guessed value.
SR Legacy predates the added sugars field, and this processed food may contain some, so added sugars are shown as not reported. The label panel prints 0 g because a row cannot be blank; a real product label needs the figure from its recipe. View the USDA record ↗