| back to USDA Nutrition Index |
 |
KENTUCKY FRIED CHICKEN, Fried Chicken, EXTRA CRISPY, Thigh, meat only, skin and breading removed, analyzed prior to January 2007 |
|
|
KENTUCKY FRIED CHICKEN, Fried Chicken, EXTRA CRISPY, Thigh, meat only, skin and breading removed, analyzed prior to January 2007 (USDA#21432) |
| Serving Size 1 thigh thigh without skin |
|
|
|
| Water 63g |
|
| Calories 188 |
|
| Energy 787kj |
|
| Protein 23g |
|
| Total Fat 9g |
|
| Ash 1g |
|
| Total Carbohydrates 1g |
|
| Calcium, Ca 21mg |
|
| Iron, Fe 0mg |
|
| Magnesium, Mg 22mg |
|
| Phosphorus, P 223mg |
|
| Potassium 271mg |
|
| Sodium 558mg |
|
| Zinc, Zn 1mg |
|
| Copper, Cu 8mg |
|
| Manganese, Mn 5mg |
|
| Selenium, Se 27mcg |
|
| Thiamin 0mg |
|
| Riboflavin 0mg |
|
| Niacin 5mg |
|
| Pantothenic acid 1mg |
|
| Vitamin B-6 0mg |
|
| Vitamin B-12 0mcg |
|
| Vitamin A, IU 45IU |
|
| Vitamin A, RAE 14mcg_RAE |
|
| Retinol 14mcg |
|
| Fatty acids, total saturated 2g |
|
| 4:0 5g |
|
| 6:0 0g |
|
| 8:0 0g |
|
| 10:0 8g |
|
| 12:0 0g |
|
| 14:0 4g |
|
| 15:0 6g |
|
| 16:0 1g |
|
| 17:0 8g |
|
| 18:0 0g |
|
| 20:0 7g |
|
| 22:0 0g |
|
| 24:0 4g |
|
| Fatty acids, total monounsaturated 4g |
|
| 14:1 1g |
|
| 15:1 0g |
|
| 16:1 undifferentiated 0g |
|
| 16:1 c 0g |
|
| 16:1 t 6g |
|
| 17:1 4g |
|
| 18:1 undifferentiated 3g |
|
| 18:1 c 3g |
|
| 18:1 t 0g |
|
| 20:1 3g |
|
| 22:1 undifferentiated 0g |
|
| 22:1 c 0g |
|
| 22:1 t 0g |
|
| 24:1 c 0g |
|
| Fatty acids, total polyunsaturated 1g |
|
| 18:2 undifferentiated 1g |
|
| 18:2 n-6 c,c 1g |
|
| 18:2 CLAs 7g |
|
| 18:2 t not further defined 4g |
|
| 18:3 undifferentiated 6g |
|
| 18:3 n-3 c,c,c 5g |
|
| 18:3 n-6 c,c,c 1g |
|
| 18:4 0g |
|
| 20:2 n-6 c,c 1g |
|
| 20:3 undifferentiated 0g |
|
| 20:3 n-3 0g |
|
| 20:3 n-6 0g |
|
| 20:4 undifferentiated 6g |
|
| 20:5 n-3 4g |
|
| 22:4 1g |
|
| 22:5 n-3 6g |
|
| 22:6 n-3 2g |
|
| Fatty acids, total trans 0g |
|
| Cholesterol 118mg |
|
| Tryptophan 0g |
|
| Threonine 0g |
|
| Isoleucine 0g |
|
| Leucine 1g |
|
| Lysine 1g |
|
| Methionine 0g |
|
| Cystine 0g |
|
| Phenylalanine 0g |
|
| Tyrosine 0g |
|
| Valine 0g |
|
| Arginine 1g |
|
| Histidine 0g |
|
| Alanine 1g |
|
| Aspartic acid 1g |
|
| Glutamic acid 5g |
|
| Glycine 1g |
|
| Proline 1g |
|
| Serine 0g |
|
| Hydroxyproline 0g |
|
|
|
|
|
|
|
|
KENTUCKY FRIED CHICKEN, Fried Chicken, EXTRA CRISPY, Thigh, meat only, skin and breading removed, analyzed prior to January 2007 usda nutrition - Related Content |
|
 |
|
 |
|
|
|
|
|
|
|
|
| Unbelieveable baked croissant filled with chicken salad, very quick and delicious! |
|
|
 |
|
|
|
| This rich tasting dish requires little actual work time. Using dark meat and leaving the skin on adds to the flavor and prevents drying out. If you prefer not to eat the skin, remove it after cooking. |
|
|
 |
|
|
|
| This quick and tasty recipe is a family favorite! |
|
|
 |
|
|
|
| In this colorful, flavorful dish everything cooks quickly, so have all ingredients prepared and at hand before starting to cook. |
|
|
 |
|
|
|
| Chicken thighs are ideal for grilling. They are moist, flavorful, and small enough to cook quickly. Although good without any additions beyond salt and pepper, try an addition of barbeque sauce, such as honey mustard barbeque sauce, for an easy but tasty flavor boost. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
What You Will Need
A utensil that is used to crack open the hard-shelled claws and other parts of a lobster in order to access areas containing meat. This tool is ... |
|
|
|
|
|
|
|
| Method One: Traditional Methods | Method Two: Egg Ring Method
Method One: Traditional Methods
Frying is another popular method of cooking eggs and it is easy to ... |
|
|
|
|
|
|
|
| Bread Shapes | Bun and Roll Shapes
Bread Shapes
Bread and rolls are produced in all shapes and sizes, which are determined by a number of factors including:
The type ... |
|
|
|
|
|
|
|
|
Breads Using Starters
Many basic bread varieties use a starter as the leavening agent. Using a starter is a traditional method of leavening requiring only a mixture of ... |
|
|
|
|
|
|
|
|
Bread Making Demonstration:Bread Using a Starter
Ciabatta
Ciabatta is typically identified by its shape, which is that of a worn or flattened slipper, and thus the ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| A bread knife generally has a sharp edge that has saw-like notches or teeth, which is referred to as a serrated edge. The blade of a bread knife is 8 to 10 inches long. 8 inches ... |
|
|
|
|
|
|
|
| Designed for making batter Fried Onion Blossoms, this utensil prepares an onion by shaping and slicing the whole onion so it can be blossomed and ready to fry. Made from plastic ... |
|
|
|
|
|
|
|
| A soup made to be similar to the popular Italian food dish known as Chicken Alfredo or fettuccine Alfredo. This soup is made from a base of milk or cream combined with chicken ... |
|
|
|
|
|
|
|
| Prepared like a hearty chicken chowder, this soup is made with ingredients common in many southwestern U.S. or Mexican kitchens. Typical ingredients used to make a Chicken Cheese ... |
|
|
|
|
|
|
|
| A combination of ingredients that go together well make this type of soup similar but a more savory version of a traditional potato soup. Ingredients used to make this soup will ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Whether you're making chicken marsala or a fried chicken recipe, RecipeTips.com's easy-to-follow video demonstration, 'Cutting up a Chicken,' will show you the money-saving way to accomplish this task for all of your favorite chicken recipes. |
|
|
|
|
|
|
|
| RecipeTips.com's video tip on how to truss a chicken. For more cooking tips and advice visit RecipeTips.com. |
|
|
|
|
|
|
|
| RecipeTips.com's video tip on how to prepare beer can chicken. For more cooking tips and advice visit RecipeTips.com. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
