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Portions and preparation · USDA nutrition

Chicken leg drumstick and thigh calories per cup, cooked, diced: 221–363 across all 16 named USDA examples

Across all 16 named USDA examples, a cup, cooked, diced contains 221–363 calories. Their listed weights span 135–165 g, so each calorie value is calculated from that example's own gram weight and published calories per 100 g.

Portion calculator

Estimate your portion

Choose a source measure or enter the weight you ate.

Preparation and portion

Named measures come from this exact source record.

Estimated for 1 medium leg · 140 g

300calories

Chicken leg, drumstick and thigh, baked or broiled, skin eaten

Protein
32.5 g
Carbs
0 g
Fat
17.9 g

These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.

FoodData Central Survey Foods (FNDDS) · FDC 2705984 Full nutrition profile →

Compare all 16 food records, nutrition tables and USDA sources

The 16 exact records in this guide report 202–507 calories in the records' own listed source servings and 164–260 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.

Match my meal

Start with the description closest to what you ate

For Chicken leg drumstick and thigh, begin by separating “Chicken leg, drumstick and thigh, baked or broiled, skin eaten” from “Chicken leg, drumstick and thigh, stewed, skin not eaten.” Choosing a card filters this source set; it does not infer the portion or fill in ingredients the chosen description does not name.

Showing the first 6 of 16 linked records.

Equal-weight view

How chicken leg drumstick and thigh records compare at 100 grams

Five rank landmarks are shown from all 16 cited records: minimum, 25th-ranked, median-ranked, 75th-ranked, and maximum. Weight is held at 100 grams; source-serving weights are listed in the table.

  1. Minimum: Chicken leg, drumstick and thigh, stewed, skin not eaten 164 kcal
    164 kcal
  2. 25th-ranked landmark: Chicken leg, drumstick and thigh, fried, coated, skin / coating not eaten 183 kcal
    183 kcal
  3. Median-ranked landmark: Chicken leg, drumstick and thigh, rotisserie, skin not eaten 185 kcal
    185 kcal
  4. 75th-ranked landmark: Chicken leg, drumstick and thigh, grilled with sauce, skin eaten 220 kcal
    220 kcal
  5. Maximum: Chicken leg, drumstick and thigh, fried, coated, skin / coating eaten 260 kcal
    260 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 16 named USDA records in view: 16 direct matches. All sit within “Chicken, whole pieces.” The exact descriptions remain the unit of comparison; the familiar heading is only the doorway into the evidence.

Why these records appear together: The deterministic grouping rule “normalized first description segment” placed these 16 records together under the exact grouping key “chicken leg.” That rule determines membership before any nutrition result is read.

For Chicken leg drumstick and thigh, this page can compare 16 named records from FDC 2705984 through FDC 2705989. It cannot observe which preparation was eaten, recover unnamed additions, or supply the eaten grams.

Read the shared calculation, provenance, and uncertainty method →

Editor’s decision brief

The three facts to carry into the table

Carry the denominator, exact identity, and strongest observed contrast into every number below.

Portion

120–195 g before composition

The largest source amount is 1.6× the smallest. Read per-serving calorie differences with that mass gap in view.

Composition

96 kcal separates the fixed-weight endpoints

The lower endpoint is “drumstick and thigh, stewed, skin not eaten”; the higher is “drumstick and thigh, fried, coated, skin / coating eaten.” This isolates density, not ingredient causation.

Discriminator

241 mg sodium gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “drumstick and thigh, baked or broiled, skin eaten” (341 mg) and “drumstick and thigh, grilled with sauce, skin not eaten” (582 mg).

Observed source examples

Three landmarks inside this source set—not universal endpoints

The cards are ordered by calories in each record's listed serving. Serving weights differ, so use per-100-gram values to compare composition. These selected records do not define a calorie range for every chicken leg drumstick and thigh.

Important: “Lower” begins with Chicken leg, drumstick and thigh, baked or broiled, skin not eaten; “higher” ends with Chicken leg, drumstick and thigh, fried, coated, skin / coating eaten, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every chicken leg drumstick and thigh meal.

Full comparison

Compare every selected FNDDS record

For Chicken leg drumstick and thigh, serving columns preserve each record’s own listed amount, while calories per 100 g hold weight constant. A dash means the cited record does not supply that field; it does not mean the nutrient is absent.

On smaller screens, focus the table and scroll horizontally to read every column.

USDA records selected for the Chicken leg drumstick and thigh nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Chicken leg, drumstick and thigh, baked or broiled, skin eaten Direct name match 140 gUSDA reference amount 300 kcal 214 32.5 g 0 g 477 mg FDC 2705984 ↗
Chicken leg, drumstick and thigh, baked or broiled, skin not eaten Direct name match 120 gUSDA reference amount 202 kcal 168 29.3 g 0 g 414 mg FDC 2705985 ↗
Chicken leg, drumstick and thigh, baked, coated, skin / coating eaten Direct name match 195 gUSDA reference amount 441 kcal 226 41 g 0.4 g 835 mg FDC 2705998 ↗
Chicken leg, drumstick and thigh, baked, coated, skin / coating not eaten Direct name match 120 gUSDA reference amount 220 kcal 183 28.7 g 0 g 503 mg FDC 2705999 ↗
Chicken leg, drumstick and thigh, fried, coated, skin / coating eaten Direct name match 195 gUSDA reference amount 507 kcal 260 37.1 g 0.4 g 688 mg FDC 2705996 ↗
Chicken leg, drumstick and thigh, fried, coated, skin / coating not eaten Direct name match 120 gUSDA reference amount 220 kcal 183 28.7 g 0 g 412 mg FDC 2705997 ↗
Chicken leg, drumstick and thigh, grilled with sauce, skin eaten Direct name match 195 gUSDA reference amount 429 kcal 220 36.3 g 0.4 g 1,127 mg FDC 2705992 ↗
Chicken leg, drumstick and thigh, grilled with sauce, skin not eaten Direct name match 185 gUSDA reference amount 339 kcal 183 36.3 g 0.4 g 1,077 mg FDC 2705993 ↗
Chicken leg, drumstick and thigh, grilled without sauce, skin eaten Direct name match 140 gUSDA reference amount 319 kcal 228 31.6 g 0 g 580 mg FDC 2705990 ↗
Chicken leg, drumstick and thigh, grilled without sauce, skin not eaten Direct name match 120 gUSDA reference amount 220 kcal 183 28.7 g 0 g 503 mg FDC 2705991 ↗
Chicken leg, drumstick and thigh, rotisserie, skin eaten Direct name match 140 gUSDA reference amount 305 kcal 218 33.3 g 0 g 501 mg FDC 2705986 ↗
Chicken leg, drumstick and thigh, rotisserie, skin not eaten Direct name match 120 gUSDA reference amount 222 kcal 185 30.6 g 0 g 434 mg FDC 2705987 ↗
Chicken leg, drumstick and thigh, sauteed, skin eaten Direct name match 140 gUSDA reference amount 319 kcal 228 31.6 g 0 g 580 mg FDC 2705994 ↗
Chicken leg, drumstick and thigh, sauteed, skin not eaten Direct name match 120 gUSDA reference amount 220 kcal 183 28.7 g 0 g 503 mg FDC 2705995 ↗
Chicken leg, drumstick and thigh, stewed, skin eaten Direct name match 155 gUSDA reference amount 327 kcal 211 34.7 g 0 g 614 mg FDC 2705988 ↗
Chicken leg, drumstick and thigh, stewed, skin not eaten Direct name match 130 gUSDA reference amount 213 kcal 164 31.3 g 0 g 519 mg FDC 2705989 ↗

Portion analysis

Serving total and calorie density answer different questions

The listed source amounts run from 120 to 195 grams—a 75-gram gap before composition enters the comparison. Their own source servings run from 202 calories for “drumstick and thigh, baked or broiled, skin not eaten” to 507 for “drumstick and thigh, fried, coated, skin / coating eaten.” At a fixed 100 grams, “drumstick and thigh, stewed, skin not eaten” is 164 calories and “drumstick and thigh, fried, coated, skin / coating eaten” is 260—a fixed-weight separation of 96 calories. For Chicken leg drumstick and thigh, the serving view answers “how much is in the database portion?”; the 100-gram view answers “how concentrated is the matched record?” Neither reveals how many grams were actually eaten.

The scaling rule: multiply a per-100-gram value by eaten grams ÷ 100. The arithmetic is exact; the result is only as defensible as the record match and portion estimate.

Preparation analysis

The long description carries the evidence

The published descriptions distinguish forms such as “drumstick and thigh, baked or broiled, skin eaten”, “drumstick and thigh, fried, coated, skin / coating eaten”, “drumstick and thigh, grilled without sauce, skin eaten”, “drumstick and thigh, rotisserie, skin not eaten”, and “drumstick and thigh, stewed, skin not eaten”. The source formulations contain 16 distinct ingredient codes; examples that appear in only part of the set include salt, table, vegetable oil, nfs, chicken, broilers or fryers, dark meat, drumstick, meat only, cooked, roasted, and chicken, broilers or fryers, drumstick, meat and skin, cooked, roasted. On this Chicken leg drumstick and thigh page, those rows make the records inspectable, but they are not a controlled experiment: they cannot tell us that one named input, by itself, caused a nutrient difference.

Database precision is not meal certainty. Retain the exact description beside the number so later corrections remain possible.

What changes the comparison

Four drivers worth checking before choosing a record

The family label “Chicken leg drumstick and thigh” cannot resolve the differences between Chicken leg, drumstick and thigh, baked or broiled, skin eaten and Chicken leg, drumstick and thigh, stewed, skin not eaten. The four checks below identify the record wording, source weight, and formulation evidence that can.

  1. 01

    Source weight before serving calories

    The source amounts span 120–195 grams. Compare per 100 grams before reading a serving-calorie gap as a composition gap.

  2. 02

    The words that split the family

    Representative record-level distinctions include “drumstick and thigh, baked or broiled, skin eaten”, “drumstick and thigh, fried, coated, skin / coating eaten”, “drumstick and thigh, grilled without sauce, skin eaten”, “drumstick and thigh, rotisserie, skin not eaten”, and “drumstick and thigh, stewed, skin not eaten”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    16 source-input codes appear across the selected records. Their presence and listed weights describe USDA formulations, not finished plated proportions.

  4. 04

    The unresolved plate

    Even “Chicken leg, drumstick and thigh, baked or broiled, skin eaten” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Chicken leg drumstick and thigh unknowns for correction instead of converting them into false precision.

Record matching

Match identity first; scale quantity second

Read the source name as a sequence of decisions. First confirm that chicken leg drumstick and thigh is the right meal family. Then resolve the phrases that actually separate this set—“drumstick and thigh, baked or broiled, skin eaten”, “drumstick and thigh, fried, coated, skin / coating not eaten”, “drumstick and thigh, rotisserie, skin eaten”, and “drumstick and thigh, stewed, skin not eaten”—before comparing gram weight. If a package, menu, or known recipe provides a closer first-party description, prefer it and keep this USDA record as a transparent fallback.

A practical matching checklist

  1. Read the complete Chicken leg drumstick and thigh source description, including preparation and additions.
  2. Compare the listed source weight with the amount actually eaten.
  3. Prefer a current package or restaurant source when a specific branded item is known.
  4. Record toppings, sauces, cooking fat, sides, and substitutions that the selected description does not name.

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 16 exact records behind Chicken leg drumstick and thigh source-record guide. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Chicken leg, drumstick and thigh, grilled with sauce, skin not eaten is higher in carbohydrate per 100 g

Chicken leg, drumstick and thigh, grilled with sauce, skin not eaten reports 7.3 g versus 0 g for Chicken leg, drumstick and thigh, baked or broiled, skin eaten: a 7.3 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Chicken leg, drumstick and thigh, baked or broiled, skin eaten is denser; Chicken leg, drumstick and thigh, grilled with sauce, skin not eaten is higher in its source amount

Chicken leg, drumstick and thigh, baked or broiled, skin eaten reports 214 kcal per 100 g and 300 kcal in USDA source amount (140 g). Chicken leg, drumstick and thigh, grilled with sauce, skin not eaten reports a lower 183 kcal per 100 g but a higher 339 kcal in USDA source amount (185 g).

Choose the record before reading the number

Chicken leg, drumstick and thigh, baked or broiled, skin not eaten and Chicken leg, drumstick and thigh, grilled with sauce, skin eaten are not interchangeable

The page keeps both records at the same 100 g denominator and makes Preparation wording (baked, roasted, or broiled versus grilled) the explicit record-description contrast. It does not show that the wording difference caused a nutrient difference. Pick the description that matches the food in front of you rather than averaging away the distinction.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Chicken leg drumstick and thigh source-record guide, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Compare two records on this page Chicken leg, drumstick and thigh, baked or broiled, skin not eaten vs Chicken leg, drumstick and thigh, grilled with sauce, skin eaten

Both records appear in this page’s evidence set. The explicit record-description contrast is Preparation wording: baked, roasted, or broiled versus grilled; it is a selection cue, not evidence of cause.

Follow this evidence path Compare two records on this page Chicken leg, drumstick and thigh, baked or broiled, skin eaten vs Chicken leg, drumstick and thigh, grilled with sauce, skin not eaten

Both records appear in this page’s evidence set. The explicit record-description contrast is Preparation wording: baked, roasted, or broiled versus grilled; it is a selection cue, not evidence of cause.

Follow this evidence path 16 context records in this source topic Chicken, whole pieces

Chicken leg, drumstick and thigh, baked or broiled, skin eaten and Chicken leg, drumstick and thigh, baked or broiled, skin not eaten belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path A formulation detail that separates records Chicken, broilers or fryers, dark meat, drumstick, meat only, cooked, roasted

USDA input 5073 appears in 6 of 16 context records; its summed listed input weight spans 32–40 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Chicken, broilers or fryers, drumstick, meat and skin, cooked, roasted

USDA input 5069 appears in 6 of 16 context records; its summed listed input weight spans 31–40 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path Put the observed spread in corpus context Calcium: density and serving context

In this page’s records, calcium runs from 10 mg in Chicken leg, drumstick and thigh, baked or broiled, skin eaten to 18 mg in Chicken leg, drumstick and thigh, rotisserie, skin eaten, all per 100 g.

Follow this evidence path Put the observed spread in corpus context Sodium: density and serving context

In this page’s records, sodium runs from 341 mg in Chicken leg, drumstick and thigh, baked or broiled, skin eaten to 582 mg in Chicken leg, drumstick and thigh, grilled with sauce, skin not eaten, all per 100 g.

Follow this evidence path