Chicken (broilers or fryers, skin only, cooked, fried, flour) nutrition facts

100 grams of chicken, broilers or fryers, skin only, cooked, fried, flour contain 502 calories, 19 g of protein, 9.3 g of carbohydrates and 43 g of fat. It is an excellent source of selenium (114% DV), protein (38% DV) and niacin (B3) (36% DV). Most of its calories (77%) come from fat.

Nutrition Facts
Calories502
% Daily Value*
Total fat 42.6 g55%
Saturated fat 11.7 g59%
Cholesterol 73 mg24%
Sodium 53 mg2%
Total carbohydrate 9.34 g3%
Protein 19.1 g38%
Calcium 14 mg1%
Iron 1.52 mg8%
Potassium 125 mg3%

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Calorie breakdown

Protein 15%Carbs 8%Fat 77%
502calories
19.1 gprotein
9.34 gcarbs
42.6 gfat

Values shown for 100 g.

Rich in

  • Selenium114%
  • Protein38%
  • Niacin (B3)36%
  • Riboflavin (B2)13%
  • Pantothenic acid (B5)13%
  • Folate13%

% Daily Value per 100 g

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Full nutrient profile

Amounts per 100 g. Change the serving size in the label above.

Vitamins

NutrientAmount% DV
Vitamin A70 µg8%
Vitamin C0 mg0%
Thiamin (B1)0.1 mg8%
Riboflavin (B2)0.17 mg13%
Niacin (B3)5.82 mg36%
Pantothenic acid (B5)0.67 mg13%
Vitamin B60.1 mg6%
Folate53 µg13%
Vitamin B120.18 µg8%

Minerals

NutrientAmount% DV
Calcium14 mg1%
Iron1.52 mg8%
Potassium125 mg3%
Magnesium17 mg4%
Phosphorus126 mg10%
Zinc1.15 mg10%
Copper0.08 mg9%
Manganese0.06 mg3%
Selenium62.9 µg114%

Fats

NutrientAmount% DV
Saturated fat11.7 g59%
Monounsaturated fat18 g-
Polyunsaturated fat9.44 g-

Other

NutrientAmount% DV
Water28.5 g-

How it compares to other poultry products

Per 100 gChicken (broilers or fryers, skin only, cooked, fried, flour)Category averageDifference
Calories502197+155%
Protein19.1 g23.2 g-18%
Total carbohydrate9.34 g0.86 g+986%
Total fat42.6 g10.7 g+297%
Sodium53 mg155 mg-66%

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Source: USDA FoodData Central, SR Legacy, FDC ID 171454. Daily Values are based on FDA reference amounts for a 2,000 calorie diet. Nutrient content can vary by variety, growing conditions and preparation.