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Oven-baked whole-wheat-breaded chicken thigh Calories
A protein-rich baked chicken cutlet; whole-wheat breading contributes carbohydrates and fiber. Values vary with the amount of breading and oil.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 piece (medium) of Oven-baked whole-wheat-breaded chicken thigh (150 g) has 356 calories. That works out to 237 calories per 100 g. It contains 23 g of carbs, 31.2 g of protein, 15.8 g of fat and 2.3 g of fiber. Its 36 µg of Selenium covers 65% of the Daily Value. Its glycemic index is 55 (low), so it raises blood sugar slowly.
Oven-baked whole-wheat-breaded chicken thigh Nutrition Facts
Selected: 1 piece (medium) · 150 g
356
KCAL / 150G
Carbs
23g
· 8% DV
Protein
31.2g
· 62% DV
Fat
15.8g
· 20% DV
Fiber
2.3g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 26% · Protein 35% · Fat 39%
Oven-baked whole-wheat-breaded chicken thigh nutrition facts table · 1 piece (medium) (150 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 356 kcal | |
| Total fat | 15.8 g | 20% |
| Saturated fat | 4.2 g | 21% |
| Trans fat | 0.08 g | |
| Sodium | 645 mg | 28% |
| Total carbohydrate | 23 g | 8% |
| Fiber | 2.3 g | 8% |
| Protein | 31.2 g | 62% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Medium Oven-baked whole-wheat-breaded chicken thigh?
| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 150 g | 356 kcal |
| 1 ounce (medium) | 28.4 g | 67 kcal |
| 1 piece (half) | 75 g | 178 kcal |
| 100 g | 100 g | 237 kcal |
| 1 piece (small) | 100 g | 237 kcal |
| 1 serving (medium) | 180 g | 427 kcal |
| 1 piece (large) | 220 g | 521 kcal |
| 1 serving (large) | 250 g | 593 kcal |
Calculated from 237 calories per 100 g.
Frequently Asked Questions About Oven-baked whole-wheat-breaded chicken thigh
How do you make oven-baked whole-wheat-breaded chicken thigh?
To make oven-baked whole-wheat-breaded chicken thigh, flatten boneless thigh meat, season it, then coat it in flour, beaten egg, and whole-wheat breadcrumbs. Arrange the pieces on a lightly oiled tray and bake in a preheated oven until browned and cooked through.
What temperature should oven-baked whole-wheat-breaded chicken thigh be cooked at?
Bake oven-baked whole-wheat-breaded chicken thigh at about 400°F (200°C). Preheat the oven and leave space between the pieces so hot air can circulate and the coating can brown instead of steaming.
How long does oven-baked whole-wheat-breaded chicken thigh take to cook?
Oven-baked whole-wheat-breaded chicken thigh usually takes about 20–30 minutes, depending on thickness and the oven. Check the thickest part with a food thermometer; chicken is safely cooked when it reaches 165°F (74°C).
How do you make oven-baked whole-wheat-breaded chicken thigh crispy?
For crisp oven-baked whole-wheat-breaded chicken thigh, lightly brush or spray the breadcrumb coating with oil and avoid crowding the tray. Baking the pieces on a wire rack helps hot air reach the underside and keeps it from turning soggy.
Why does the coating fall off oven-baked whole-wheat-breaded chicken thigh?
The coating often slips off oven-baked whole-wheat-breaded chicken thigh when the meat is wet or the flour-and-egg layers are skipped. Pat the thigh dry, coat it in flour before dipping it in egg, press on the breadcrumbs, and let it rest briefly before baking.
Can you make oven-baked whole-wheat-breaded chicken thigh with bone-in thighs?
Yes, but bone-in thighs are harder to flatten evenly and take longer to cook than boneless thigh meat. For a schnitzel-style piece with an even crumb coating, use boneless thighs and pound them to a similar thickness.
What goes well with oven-baked whole-wheat-breaded chicken thigh?
Oven-baked whole-wheat-breaded chicken thigh goes well with a green salad, roasted vegetables, or a tangy slaw. For a more filling meal, serve it with potatoes, rice, or another grain and add lemon at the table.
Can you prepare oven-baked whole-wheat-breaded chicken thigh ahead of time?
Yes, you can bread oven-baked whole-wheat-breaded chicken thigh a few hours ahead and refrigerate it covered before baking. Keep it chilled and bake it soon after coating, since a long wait can make the breadcrumbs damp.
How should you store leftover oven-baked whole-wheat-breaded chicken thigh?
Refrigerate leftover oven-baked whole-wheat-breaded chicken thigh in a covered container within two hours of cooking, and eat it within three to four days. Leaving cooked chicken at room temperature for several hours can make it unsafe.
Can you freeze oven-baked whole-wheat-breaded chicken thigh?
Yes, cooked oven-baked whole-wheat-breaded chicken thigh can be frozen in an airtight container or freezer bag. Cool it promptly, separate pieces so they do not stick together, and thaw in the refrigerator before reheating until hot throughout.
Oven-baked whole-wheat-breaded chicken thigh Vitamins & Minerals
Vitamins
B3
9.15mg · 57% DV
B6
0.57mg · 34% DV
B12
0.68µg · 28% DV
B5
1.35mg · 27% DV
Minerals
Selenium
36µg · 65% DV
Phosphorus
308mg · 44% DV
Zinc
3.15mg · 29% DV
Sodium
645mg · 28% DV
Potassium ⭐
428mg · 13% DV
Oven-baked whole-wheat-breaded chicken thigh Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Oven-baked whole-wheat-breaded chicken thigh
To burn the 356 calories in 1 piece (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Oven-baked whole-wheat-breaded chicken thigh?
Oven-baked whole-wheat-breaded chicken thigh is made by coating chicken thigh, often with egg and whole-wheat breadcrumbs, then baking it until the outside is crisp. Thigh meat tends to stay juicy and tender beneath the crumb coating. It works well as a main meal with a green salad, roasted vegetables or potatoes, and can be served hot or packed for lunch. The chicken makes it a protein-rich choice, while the breading adds carbohydrates and a little fibre; it provides 20.8 g of protein per 100 g. For a lighter plate, serve it with plenty of vegetables and use only a modest amount of oil in the coating.
How Nutritious Is Oven-baked whole-wheat-breaded chicken thigh?
Nutrient density
Medium
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
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.
Is Oven-baked whole-wheat-breaded chicken thigh 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 Oven-baked whole-wheat-breaded chicken thigh Contain Allergens?
Contains these allergens:
Which Diets Is Oven-baked whole-wheat-breaded chicken thigh Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Oven-baked whole-wheat-breaded chicken thigh Fat Profile
SATURATED
4.2g
MONOUNSATURATED
6.3g
POLYUNSATURATED
3.45g
Omega 6:3 ratio 13.7:1
Above the ideal 4:1 (13.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.