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Chicken with skin, pan-cooked Calories
High protein, higher fat from skin
CALORIES
GI
POTASSIUM
FIBER
Chicken with skin, pan-cooked Nutrition Facts
Selected: 100 g
239
KCAL / 100G
Carbs
0g
· 0%
Protein
27.3g
· 47%
Fat
13.6g
· 53%
Fiber
0g
Chicken with skin, pan-cooked Vitamins & Minerals
Vitamins
B3
10.4mg · 65% DV
B6
0.52mg · 31% DV
B5
1.3mg · 26% DV
Biotin
6µg · 20% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
210mg · 30% DV
Zinc
2mg · 18% DV
Potassium ⭐
240mg · 7% DV
Chicken with skin, pan-cooked Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Chicken with skin, pan-cooked 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 with skin, pan-cooked Contain Allergens?
No known major allergens
Which Diets Is Chicken with skin, pan-cooked 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
— Not suitable
Low FODMAP
— Not suitable
Chicken with skin, pan-cooked Fat Profile
SATURATED
3.8g
MONOUNSATURATED
5.2g
POLYUNSATURATED
2.7g
Omega 6:3 ratio 30:1
Above the ideal 4:1 (30:1).
Foods Similar to Chicken with skin, pan-cooked
Chicken with skin, pan-cooked — Frequently Asked Questions
How do you get crispy skin on pan-cooked chicken?
Pat the chicken very dry and start it skin-side down in a cold pan over medium-low heat. Let the fat render gradually and avoid moving it around too often while the skin browns.
Do you need to add oil when pan-cooking chicken with skin?
Usually not, because the skin releases fat as it cooks. Use a dry pan or only a very light coating of oil if sticking is a concern, then drain excess rendered fat if desired.
How can you prevent pan-cooked chicken with skin from being raw in the middle?
Brown the skin side gently first, then turn the chicken and finish at a lower heat so the center cooks without burning the exterior. A thermometer is the most reliable check: the thickest part should reach 75°C (165°F).
Why should pan-cooked chicken rest before serving?
Resting it for a few minutes lets the juices redistribute through the meat. This reduces juice loss when slicing and helps the chicken stay more succulent.
What goes well with pan-cooked chicken with skin?
Sharp, fresh sides such as a lemony salad, rocket, yogurt-based vegetables, or roasted vegetables balance the richness of the skin. Lemon juice, pickled vegetables, or a light herb sauce can also brighten the dish.
Is chicken with skin more flavorful than skinless chicken?
The skin renders fat and develops browned flavor in the pan, which can make the meat taste juicier and richer. Skinless chicken has a milder flavor and a leaner texture.
Is pan-cooked chicken with skin good after a workout?
Its protein can support a meal aimed at muscle recovery. After long or demanding training, pairing it with a carbohydrate food such as potatoes, grains, or fruit can help replenish energy stores as well.
Is chicken with skin too heavy to eat at night?
It depends on portion size and individual digestion, but the skin makes it richer and potentially slower to digest than skinless chicken. A smaller serving and lighter side dishes may be more comfortable late in the evening.
How long does cooked chicken with skin keep in the refrigerator?
Refrigerate it in a covered container within two hours of cooking and use it within 3 to 4 days. Reheat it thoroughly and avoid repeatedly cooling and reheating the same leftovers.
Can pan-cooked chicken with skin be frozen?
Yes. Cool it promptly, freeze it in an airtight container or freezer bag, and thaw it in the refrigerator. Reheating in an oven, air fryer, or pan will restore the skin better than a microwave.
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Nutrition data compiled from USDA FoodData Central and scientific sources.