| Food database and calorie counter |
Source: USDA |
Chicken Meat and Skin (Broilers or Fryers, Batter, Fried, Cooked)
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Nutrition Facts
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Serving Size 1 unit (yield from 1 lb ready-to-cook chicken)
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| Amount Per Serving |
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Calories from Fat 437
Calories 809
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| % Daily Values* |
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Total Fat
48.58g
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75% |
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Saturated Fat
12.908g
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65% |
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Polyunsaturated Fat
11.48g
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Monounsaturated Fat
19.852g
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Cholesterol
244mg
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81% |
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Sodium
818mg
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34% |
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Potassium
518mg
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Total Carbohydrate
26.38g
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9% |
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Dietary Fiber
0.8g
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3% |
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Sugars
0g
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Protein
63.11g
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| Vitamin A
5% |
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Vitamin C
0% |
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| Calcium
6% |
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Iron
21% |
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| * |
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Values are based on USDA Nutrient Database SR18
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40%
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of RDI*
(809 calories)
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Calorie Breakdown:
Carbohydrate (13%)
Fat (54%)
Protein (33%)
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* Based on a RDI of 2000 calories
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Nutrition summary:
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There are 809 calories in 1 unit of Chicken Meat and Skin (Broilers or Fryers, Batter, Fried, Cooked). |
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Calorie breakdown: 54% fat, 13% carbs, 33% protein. |
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Calculated Weight Watchers® points: 20 points. |
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Estimated Net Carbs (non-fiber carbs): 25.58g. |
Common serving sizes:
Related types of Fried Chicken:
Related types of Chicken:
See also:
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Chicken Wing Meat and Skin (Broilers or Fryers, Batter, Fried, Cooked)
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Chicken Dark Meat and Skin (Broilers or Fryers, Batter, Fried, Cooked)
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Chicken Light Meat and Skin (Broilers or Fryers, Batter, Fried, Cooked)
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Chicken Giblets and Neck Meat and Skin (Broilers or Fryers, Batter, Fried, Cooked)
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Chicken Back Meat and Skin (Broilers or Fryers, Batter, Fried, Cooked)
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Please note that some foods may not be suitable for some people and you are urged to seek the advice of a physician before beginning any weight loss effort or diet regimen. Although the information provided on this site is presented in good faith and believed to be correct, FatSecret makes no representations or warranties as to its completeness or accuracy and all information, including nutritional values, is used by you at your own risk. All trademarks, copyright and other forms of intellectual property are property of their respective owners.
on 19 November 2009
