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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, it is a nutrient-dense source of high-quality protein and essential minerals like selenium and zinc. While higher in calories than skinless cuts, the skin provides healthy monounsaturated fats and the meat is rich in B vitamins vital for energy metabolism.
Per 100g, this chicken contains approximately 18g of protein and 15g of fat, with about 215 calories. It contains zero carbohydrates, making it an excellent choice for high-protein, low-carb dietary patterns.
Yes, it is highly keto-friendly because it contains zero carbohydrates and a significant amount of fat. The skin provides the extra fat content often required for a ketogenic diet while maintaining high protein levels for muscle repair.
Raw bone-in skin-on chicken is naturally gluten-free. However, always check labels if the chicken is pre-marinated or seasoned, as some commercial rubs and marinades may contain wheat-based thickeners or additives.
Cooking with the bone and skin preserves moisture and enhances flavor, as the bone conducts heat and the skin acts as a barrier against drying out. The skin also renders fat during cooking, which naturally bastes the meat for a juicier result.
Bone-in pieces take longer to cook than boneless cuts; use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Ensure the thermometer is inserted into the thickest part of the meat without touching the bone for an accurate reading.
Raw chicken should be stored in the coldest part of the refrigerator and used within 1 to 2 days of purchase. If you do not plan to cook it within that timeframe, it should be wrapped tightly and moved to the freezer to maintain safety.
bone-in skin-on chicken pieces is a versatile ingredient found in cuisines around the world. With 215 calories per 100g and 18 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the meat category with complete nutrition information.
View all meat →Discover 2 recipes featuring bone-in skin-on chicken pieces with step-by-step instructions.
Browse recipes →Fresh chicken should have a pinkish hue and very little odor. If the meat develops a grey or greenish tint, feels slimy or tacky to the touch, or emits a strong, sour smell, it has spoiled and should be discarded immediately.
Yes, you can freeze them for up to 9 months for best quality. To prevent freezer burn, wrap pieces individually in plastic wrap and then place them in a heavy-duty freezer bag, removing as much air as possible.
It can be part of a weight loss diet due to its high protein content, which promotes satiety. However, because the skin adds significant calories from fat, you may want to monitor portion sizes or remove the skin after cooking to reduce total calorie intake.