1 piece (medium) of Chicken Thigh (Pan-Fried) (90 g) has 189 calories. That works out to 210 calories per 100 g. It contains 0 g of carbs, 20.3 g of protein, 12.2 g of fat and 0 g of fiber. Its 14.4 µg of Selenium covers 26% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.

What is Chicken Thigh (Pan-Fried)?

Pan-fried chicken thigh is a simple preparation of thigh meat cooked in a skillet until browned outside and juicy within. It is not tied to one particular cuisine: it is a familiar home-cooked meal in many places, made with bone-in or boneless pieces depending on the cut and preference.

The thigh stays tender and fuller-flavoured than breast meat, while the seared surface adds a savoury crust. Serve it hot with potatoes, rice or a crisp salad, or slice it into a sandwich. It is protein-rich, with more fat than lean chicken breast. For a lighter plate, use just enough oil to brown it and pair it with plenty of vegetables.

Chicken Thigh (Pan-Fried) Nutrition Facts

Selected: 100 g

210

KCAL / 100G

Carbs

· 0% DV

Protein

22.5g

· 45% DV

Fat

13.5g

· 17% DV

Fiber

· 0% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 0% · Protein 43% · Fat 57%

Chicken Thigh (Pan-Fried) Vitamins & Minerals

Vitamins

4.5mg · 28% DV

0.45mg · 26% DV

1mg · 20% DV

Biotin

6µg · 20% DV

Minerals

Selenium

16µg · 29% DV

Phosphorus

180mg · 26% DV

Zinc

2mg · 18% DV

Potassium ⭐

250mg · 7% DV

How Nutritious Is Chicken Thigh (Pan-Fried)?

Nutrient density

High

65/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Medium

49/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Chicken Thigh (Pan-Fried) Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Chicken Thigh (Pan-Fried)

To burn the 210 calories in 100 g:

🚶

52min

Walking (5 km/h)

🏃

21min

Running (8 km/h)

🚴

29min

Cycling

🏊

24min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Chicken Thigh (Pan-Fried) Processed?

NOVA 2

Minimally Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Chicken Thigh (Pan-Fried) Contain Allergens?

No known major allergens

Gluten free

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Chicken Thigh (Pan-Fried) Good For?

Vegan

— Not suitable

Vegetarian

— Not suitable

Gluten-Free

✓ Suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

✓ Suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

✓ Suitable

Low FODMAP

— Not suitable

Chicken Thigh (Pan-Fried) Fat Profile

SATURATED

3.6g

MONOUNSATURATED

5.2g

POLYUNSATURATED

2.1g

⚖️

Omega 6:3 ratio 17.1:1

Above the ideal 4:1 (17.1:1).

Compare Chicken Thigh (Pan-Fried)

🍗vs🥩

Chicken Thigh (Pan-Fried) vs Ground Beef40 kcal fewer per 100 g

→🍗vs🍢

Chicken Thigh (Pan-Fried) vs Chicken Skewer70 kcal more per 100 g

→🍗vs🥩

Chicken Thigh (Pan-Fried) vs Sauteed Lamb20 kcal fewer per 100 g

→🍗vs🍗

Chicken Thigh (Pan-Fried) vs Smoked Turkey100 kcal more per 100 g

→

Foods Similar to Chicken Thigh (Pan-Fried)

🥩

Ground Beef

250 kcal

🍢

Chicken Skewer

140 kcal

🥩

Sauteed Lamb

230 kcal

🍗

Smoked Turkey

110 kcal

🥩

Beef Kavurma

230 kcal

🍆🍖

Meatballs with Eggplant Purée

155 kcal

🥩

Beef Cubed

250 kcal

🍗

Chicken (Sauteed)

165 kcal

Frequently Asked Questions About Chicken Thigh (Pan-Fried)

What is the safest internal temperature for pan-fried chicken thigh?

Pan-fried chicken thigh is safely cooked when the thickest part reaches 165°F (74°C), measured away from the bone. Check each piece with a food thermometer; browned skin alone does not confirm that the center has cooked through.

How do you keep pan-fried chicken thigh juicy?

For juicy pan-fried chicken thigh, avoid cooking it over very high heat for too long. Let the meat rest briefly after cooking so its juices settle, and use a thermometer to take it off the heat as soon as the center reaches a safe temperature.

Can you cook pan-fried chicken thigh from frozen?

It is better to thaw pan-fried chicken thigh in the refrigerator before cooking. A frozen piece can brown outside before the center cooks, making even cooking difficult; thaw it in a sealed container and cook it promptly once defrosted.

Should you use oil when pan-frying chicken thigh?

Yes, a small amount of oil helps pan-fried chicken thigh brown evenly and prevents sticking. If the thigh has skin, begin with little or no added fat because the skin releases its own; choose an oil that tolerates the heat you are using.

Why is pan-fried chicken thigh sometimes chewy?

Pan-fried chicken thigh can turn chewy when it is overcooked or cut immediately after leaving the pan. Cook it only until safely done, then let it rest briefly; trimming tough tendons near the bone can also make each bite more pleasant.

Is pan-fried chicken thigh supposed to be pink near the bone?

Pan-fried chicken thigh can retain a pink tinge near the bone even when safely cooked, but color is not a reliable safety test. Use a thermometer at the thickest part; it should read 165°F (74°C), without touching the bone.

What spices go well with pan-fried chicken thigh?

Pan-fried chicken thigh pairs well with paprika, garlic, black pepper, thyme, rosemary, or a simple salt-and-pepper seasoning. Pat the meat dry before adding spices, and add sugary sauces near the end so they do not scorch in the pan.

Can you pan-fry bone-in chicken thigh without drying it out?

Yes, bone-in chicken thigh can stay tender in a pan if you brown it over moderate heat and allow extra time for the center to cook. Covering the pan briefly after browning helps finish the meat without burning the skin.

How do you reheat pan-fried chicken thigh and keep the skin crisp?

Reheat pan-fried chicken thigh in an oven or air fryer rather than a microwave if crisp skin matters. Warm it until the center is hot, and avoid covering it tightly, which traps steam and softens the browned exterior.

Can you make pan-fried chicken thigh without the skin?

Yes, skinless pan-fried chicken thigh works well, though it will not develop the same crisp crust and may dry out faster. Use a little oil, moderate heat, and stop cooking once the center reaches 165°F (74°C).

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026