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Pan-fried chicken thigh Calories
Rich in protein, iron, and B vitamins
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 piece (medium) of Pan-fried chicken thigh (120 g) has 252 calories. That works out to 210 calories per 100 g. It contains 0 g of carbs, 25.8 g of protein, 17 g of fat and 0 g of fiber. Its 7 mg of B3 covers 44% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Pan-fried chicken thigh Nutrition Facts
Selected: 1 piece (medium) · 120 g
252
KCAL / 120G
Carbs
0g
· 0% DV
Protein
25.8g
· 52% DV
Fat
17g
· 22% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 0% · Protein 40% · Fat 60%
Pan-fried chicken thigh nutrition facts table · 1 piece (medium) (120 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 252 kcal | |
| Total fat | 17 g | 22% |
| Saturated fat | 4.92 g | 25% |
| Trans fat | 0.06 g | |
| Sodium | 90 mg | 4% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 25.8 g | 52% |
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 Pan-fried chicken thigh?
| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 120 g | 252 kcal |
| 1 piece (small) | 80 g | 168 kcal |
| 100 g | 100 g | 210 kcal |
| 1 serving (small) | 100 g | 210 kcal |
| 1 serving (medium) | 150 g | 315 kcal |
| 1 piece (large) | 180 g | 378 kcal |
| 1 serving (large) | 200 g | 420 kcal |
| 2 piece (double) | 240 g | 504 kcal |
Calculated from 210 calories per 100 g.
Frequently Asked Questions About Pan-fried chicken thigh
How do you pan-fry chicken thighs?
To pan-fry chicken thighs, pat them dry, season them, and brown them in a lightly oiled pan over medium heat. If they are bone-in, lower the heat and cover the pan after browning so the meat cooks through without burning outside.
How long does it take to pan-fry chicken thighs?
Boneless pan-fried chicken thighs usually cook in several minutes per side, while bone-in thighs need longer. Timing varies with thickness and heat, so use a thermometer and cook the thickest part to 165°F (74°C).
How do you get crispy skin on pan-fried chicken thighs?
For crispy skin on pan-fried chicken thighs, dry the skin thoroughly and start skin-side down in a hot pan. Let the fat render and the skin brown before turning; crowding the pan traps steam and softens the skin.
Can you pan-fry bone-in chicken thighs?
Yes, you can pan-fry bone-in chicken thighs. Brown both sides first, then reduce the heat and cover the pan so the meat near the bone cooks through; check that the thickest part reaches 165°F (74°C).
Why are my pan-fried chicken thighs tough?
Pan-fried chicken thighs can turn tough when cooked too long or over very high heat. Brown them first, then finish over lower heat and let them rest briefly before cutting so the juices have time to settle.
Should you cover chicken thighs while pan-frying them?
Cover pan-fried chicken thighs after browning when you need the inside to cook through, especially for bone-in pieces. Keep the lid off while crisping the skin; trapped steam can make it soft, so uncover the pan at the end if needed.
How can you tell when pan-fried chicken thighs are done?
The most reliable way to tell whether pan-fried chicken thighs are done is to check the thickest part with a food thermometer; it should reach 165°F (74°C). Avoid touching the bone with the thermometer, since that can give an inaccurate reading.
What oil is best for pan-frying chicken thighs?
A neutral oil with a high smoke point, such as avocado or canola oil, works well for pan-fried chicken thighs. Use only a thin coating; the skin releases fat as it cooks, and too much oil can make the finished dish greasy.
How should you store leftover pan-fried chicken thighs?
Store leftover pan-fried chicken thighs in a covered container in the refrigerator and eat them within 3–4 days. Refrigerate them promptly rather than leaving them out, and reheat until steaming hot throughout.
What goes well with pan-fried chicken thighs?
Pan-fried chicken thighs pair well with roasted vegetables, mashed potatoes, rice, or a crisp salad. For a lighter meal, serve them with greens and a lemony dressing to balance the richness of the browned chicken.
Pan-fried chicken thigh Vitamins & Minerals
Vitamins
B3
6.96mg · 44% DV
B6
0.54mg · 32% DV
Biotin
8.4µg · 28% DV
B5
1.32mg · 26% DV
Minerals
Phosphorus
216mg · 31% DV
Selenium
17µg · 31% DV
Zinc
2.52mg · 23% DV
Potassium ⭐
312mg · 9% DV
Sodium
90mg · 4% DV
Pan-fried chicken thigh Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Pan-fried chicken thigh
To burn the 252 calories in 1 piece (medium) (120 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 Pan-fried chicken thigh?
Pan-fried chicken thigh is made by cooking the thigh portion of a chicken in a hot pan. It may be cooked with the skin on or off and seasoned simply with salt, pepper, herbs or spices. It is a practical home-cooking method rather than a dish tied to one particular place, and variations are common across many cuisines.
The outside browns in the pan while the meat stays tender and juicy; leaving the skin on gives it a richer finish. It works well for a weeknight dinner with vegetables, salad, rice or potatoes, or sliced into a sandwich. It is a filling, protein-rich choice with no carbohydrates; a 100 g portion provides 21.5 g of protein. For a lighter plate, remove the skin and pair it with plenty of vegetables.
How Nutritious Is Pan-fried chicken thigh?
Nutrient density
High
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 Pan-fried 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 Pan-fried chicken thigh Contain Allergens?
No known major allergens
Which Diets Is Pan-fried chicken thigh 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
Pan-fried chicken thigh Fat Profile
SATURATED
4.92g
MONOUNSATURATED
6.84g
POLYUNSATURATED
2.64g
Omega 6:3 ratio 18.5:1
Above the ideal 4:1 (18.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.