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Nutrition Facts
Serving Size
1 cup of diced
per serve
% RI*
Energy
1158 kj
14%
277 kcal
Fat
12.51g
18%
Saturated Fat
2.925g
15%
Monounsaturated Fat
4.584g
Polyunsaturated Fat
3.428g
Carbohydrates
0g
0%
Sugar
0g
0%
Fibre
0g
Protein
38.69g
77%
Sodium
572mg
Cholesterol
154mg
Potassium
352mg
18%
* Reference intake of an average adult (8400 kJ / 2000 kcal)
Last updated: 21 Aug 07 07:33 AM
14%
of RDI*
(277 cal)
14% RDI
Calorie Breakdown:
 
Carbohydrate (0%)
 
Fat (42%)
 
Protein (58%)
*Based on an RDI of 2000 calories

Photos

 
 

Nutritional Summary:

Cals
277
Fat
12.51g
Carbs
0g
Prot
38.69g
There are 277 calories in 1 cup of diced Baked or Fried Coated Chicken Leg with Skin (Skin/Coating Not Eaten).
Calorie Breakdown: 42% fat, 0% carbs, 58% prot.

Common serving sizes:

Serving Size Calories
1 oz, with bone (yield after cooking, bone and skin/coating removed) 25
1 oz, boneless (yield after cooking, skin/coating removed) 35
1 oz, with bone (yield after bone and skin/coating removed) 37
1 oz, boneless (yield after skin/coating removed) 51
1 small (yield after cooking, bone and skin/coating removed) 166
1 serving (94 g) 193
1 medium (yield after cooking, bone and skin/coating removed) 193
100 g 205
1 large (yield after cooking, bone and skin/coating removed) 262
1 cup diced 277

Related types of Fried Chicken:

Fried Chicken Breast No Coating (Skin Eaten)
Fried Chicken No Coating (Skin Eaten)
Fried Chicken Drumstick No Coating (Skin Eaten)
Fried Chicken Thigh No Coating (Skin Eaten)
Fried Chicken Leg No Coating (Skin Eaten)
Fried Chicken Wing No Coating (Skin Eaten)
  View More Fried Chicken Nutritional Info

Related types of Chicken:

Chicken
Chicken Drumstick
Chicken Wing
Chicken (Skin Not Eaten)
Chicken Breast
Chicken Thigh
  View More Chicken Nutritional Info

See also:

Baked or Fried Coated Chicken with Skin (Skin/Coating Eaten)
Fried Chicken No Coating (Skin Not Eaten)
Baked or Fried Coated Chicken Leg Skinless (Coating Not Eaten)
Chicken Leg (Skin Not Eaten)
Fried Chicken Leg No Coating (Skin Not Eaten)
  View More
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