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Portions and preparation · USDA nutrition

Chicken thigh fried coated calories per cup, cooked, diced: 259–397 across all 9 named USDA examples

Across all 9 named USDA examples, a cup, cooked, diced contains 259–397 calories. Each included example lists 135 g for that measure. The same household label can carry a different gram weight elsewhere in USDA data.

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 thigh · 100 g

231calories

Chicken thigh, fried, coated, prepared skinless, coating eaten, from raw

Protein
20.1 g
Carbs
6 g
Fat
13.5 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 2706047 Full nutrition profile →

Compare all 9 food records, nutrition tables and USDA sources

The 9 exact records in this guide report 134–323 calories in the records' own listed source servings and 192–294 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 thigh fried coated, begin by separating “Chicken thigh, fried, coated, prepared skinless, coating eaten, from raw” from “Chicken thigh, fried, coated, skin / coating not eaten, from restaurant.” 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 9 linked records.

Equal-weight view

How chicken thigh fried coated records compare at 100 grams

Five rank landmarks are shown from all 9 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 thigh, fried, coated, skin / coating not eaten, from pre-cooked 192 kcal
    192 kcal
  2. 25th-ranked landmark: Chicken thigh, fried, coated, skin / coating not eaten, from fast food 218 kcal
    218 kcal
  3. Median-ranked landmark: Chicken thigh, fried, coated, prepared skinless, coating eaten, from raw 231 kcal
    231 kcal
  4. 75th-ranked landmark: Chicken thigh, fried, coated, skin / coating eaten, from pre-cooked 277 kcal
    277 kcal
  5. Maximum: Chicken thigh, fried, coated, skin / coating eaten, from restaurant 294 kcal
    294 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 9 named USDA records in view: 9 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 two description segments” placed these 9 records together under the exact grouping key “chicken thigh fried.” That rule determines membership before any nutrition result is read.

For Chicken thigh fried coated, this page can compare 9 named records from FDC 2706047 through FDC 2706053. 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

70–110 g before composition

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

Composition

102 kcal separates the fixed-weight endpoints

The lower endpoint is “fried, coated, skin / coating not eaten, from pre-cooked”; the higher is “fried, coated, skin / coating eaten, from restaurant.” This isolates density, not ingredient causation.

Discriminator

414 mg sodium gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “fried, coated, skin / coating not eaten, from raw” (334 mg) and “fried, coated, skin / coating eaten, from restaurant” (748 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 thigh fried coated.

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

Full comparison

Compare every selected FNDDS record

For Chicken thigh fried coated, 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 thigh fried coated nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Chicken thigh, fried, coated, prepared skinless, coating eaten, from raw Direct name match 100 gUSDA reference amount 231 kcal 231 20.1 g 0.2 g 426 mg FDC 2706047 ↗
Chicken thigh, fried, coated, skin / coating eaten, from fast food Direct name match 110 gUSDA reference amount 323 kcal 294 17.9 g 0.3 g 823 mg FDC 2706050 ↗
Chicken thigh, fried, coated, skin / coating eaten, from pre-cooked Direct name match 110 gUSDA reference amount 305 kcal 277 20 g 0.3 g 510 mg FDC 2706048 ↗
Chicken thigh, fried, coated, skin / coating eaten, from raw Direct name match 110 gUSDA reference amount 300 kcal 273 20.9 g 0.2 g 381 mg FDC 2706045 ↗
Chicken thigh, fried, coated, skin / coating eaten, from restaurant Direct name match 110 gUSDA reference amount 323 kcal 294 17.9 g 0.3 g 823 mg FDC 2706052 ↗
Chicken thigh, fried, coated, skin / coating not eaten, from fast food Direct name match 70 gUSDA reference amount 153 kcal 218 13.6 g 0.1 g 429 mg FDC 2706051 ↗
Chicken thigh, fried, coated, skin / coating not eaten, from pre-cooked Direct name match 70 gUSDA reference amount 134 kcal 192 16.9 g 0 g 287 mg FDC 2706049 ↗
Chicken thigh, fried, coated, skin / coating not eaten, from raw Direct name match 70 gUSDA reference amount 134 kcal 192 16.9 g 0 g 234 mg FDC 2706046 ↗
Chicken thigh, fried, coated, skin / coating not eaten, from restaurant Direct name match 70 gUSDA reference amount 153 kcal 218 13.6 g 0.1 g 429 mg FDC 2706053 ↗

Portion analysis

Serving total and calorie density answer different questions

The listed source amounts run from 70 to 110 grams—a 40-gram gap before composition enters the comparison. Their own source servings run from 134 calories for “fried, coated, skin / coating not eaten, from pre-cooked” to 323 for “fried, coated, skin / coating eaten, from restaurant.” At a fixed 100 grams, “fried, coated, skin / coating not eaten, from pre-cooked” is 192 calories and “fried, coated, skin / coating eaten, from restaurant” is 294—a fixed-weight separation of 102 calories. For Chicken thigh fried coated, 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 “fried, coated, prepared skinless, coating eaten, from raw”, “fried, coated, skin / coating eaten, from pre-cooked”, “fried, coated, skin / coating eaten, from restaurant”, “fried, coated, skin / coating not eaten, from pre-cooked”, and “fried, coated, skin / coating not eaten, from restaurant”. Across the source formulations, the shared backbone includes salt, table and vegetable oil, nfs; differentiating rows include breading or batter as ingredient in food, chicken, broilers or fryers, thigh, meat only, cooked, roasted, chicken, broilers or fryers, thigh, meat and skin, cooked, roasted, and fast foods, fried chicken, thigh, meat and skin and breading. On this Chicken thigh fried coated 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 thigh fried coated” cannot resolve the differences between Chicken thigh, fried, coated, prepared skinless, coating eaten, from raw and Chicken thigh, fried, coated, skin / coating not eaten, from restaurant. 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 70–110 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 “fried, coated, prepared skinless, coating eaten, from raw”, “fried, coated, skin / coating eaten, from pre-cooked”, “fried, coated, skin / coating eaten, from restaurant”, “fried, coated, skin / coating not eaten, from pre-cooked”, and “fried, coated, skin / coating not eaten, from restaurant”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    Shared source rows include salt, table and vegetable oil, nfs; rows that vary across the set include breading or batter as ingredient in food, chicken, broilers or fryers, thigh, meat only, cooked, roasted, and chicken, broilers or fryers, thigh, meat and skin, cooked, roasted. Presence is inspectable evidence, not proof of nutrient causation.

  4. 04

    The unresolved plate

    Even “Chicken thigh, …, prepared skinless, coating eaten, from raw” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Chicken thigh fried coated 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 thigh fried coated is the right meal family. Then resolve the phrases that actually separate this set—“fried, coated, prepared skinless, coating eaten, from raw”, “fried, coated, skin / coating eaten, from raw”, “fried, coated, skin / coating not eaten, from fast food”, and “fried, coated, skin / coating not eaten, from restaurant”—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 thigh fried coated 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 9 exact records behind Chicken thigh fried coated 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 thigh, fried, coated, skin / coating eaten, from restaurant is higher in carbohydrate per 100 g

Chicken thigh, fried, coated, skin / coating eaten, from restaurant reports 13 g versus 0 g for Chicken thigh, fried, coated, skin / coating not eaten, from pre-cooked: a 13 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Chicken thigh, fried, coated, prepared skinless, coating eaten, from raw is denser; Chicken thigh, fried, coated, skin / coating eaten, from raw is higher in its source amount

Chicken thigh, fried, coated, prepared skinless, coating eaten, from raw reports 20.1 g per 100 g and 20.1 g in USDA source amount (100 g). Chicken thigh, fried, coated, skin / coating eaten, from raw reports a lower 19 g per 100 g but a higher 20.9 g in USDA source amount (110 g).

Record identity is part of the estimate

Distinguish “Chicken thigh, fried, coated, prepared skinless, coating eaten, from raw” from “Chicken thigh, fried, coated, skin / coating not eaten, from restaurant”

These are separate USDA records with separate formulations or survey descriptions. Match preparation, additions, and the named household amount before borrowing either record’s nutrients.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

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

Test a nearby record choice Chicken thigh, baked or broiled, skin not eaten, from fast food / restaurant vs Chicken thigh, fried, coated, skin / coating eaten, from raw

Chicken thigh, fried, coated, skin / coating eaten, from raw is held as one side of the comparison. The explicit record-description contrast is Preparation wording: baked, roasted, or broiled versus raw; fried; it is a selection cue, not evidence of cause.

Follow this evidence path Test a nearby record choice Chicken thigh, baked, broiled, or roasted, skin eaten, from raw vs Chicken thigh, fried, coated, skin / coating eaten, from fast food

Chicken thigh, fried, coated, skin / coating eaten, from fast food is held as one side of the comparison. The explicit record-description contrast is Preparation wording: raw; baked, roasted, or broiled versus fried; it is a selection cue, not evidence of cause.

Follow this evidence path 9 context records in this source topic Chicken, whole pieces

Chicken thigh, fried, coated, prepared skinless, coating eaten, from raw and Chicken thigh, fried, coated, skin / coating eaten, from fast food 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 Breading or batter as ingredient in food

USDA input 99995000 appears in 7 of 9 context records; its summed listed input weight spans 15–18 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, thigh, meat only, cooked, roasted

USDA input 5098 appears in 3 of 9 context records; its summed listed input weight spans 78–98 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 9 mg in Chicken thigh, fried, coated, skin / coating not eaten, from pre-cooked to 50 mg in Chicken thigh, fried, coated, skin / coating eaten, from restaurant, 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 334 mg in Chicken thigh, fried, coated, skin / coating not eaten, from raw to 748 mg in Chicken thigh, fried, coated, skin / coating eaten, from restaurant, all per 100 g.

Follow this evidence path