Energy
middle half183 kcalthis record per 100 g
- Corpus median
- 206 kcal
- Middle 50%
- 183–250 kcal
Based on 125 records reporting energy.
Meat & poultrymoderate variability
Chicken leg, fried, coated, skin/coating removed calories: 220 per 1 medium leg (120 g)
This exact USDA record reports 220 calories for 1 medium leg (120 g). That answer belongs to this description and weight; it is not a universal value for every meal that shares the name.
Exact USDA description: Chicken leg, drumstick and thigh, fried, coated, skin / coating not eaten
Quick facts
1 medium leg · 120 g
- Calories
- 220 kcal
- Protein
- 28.7 g
- Carbohydrate
- 0 g
- Total fat
- 10.8 g
- Fiber
- 0 g
- Sodium
- 412 mg
Portion calculator
Estimate your portion
Choose a source measure or enter the weight you ate.
Estimated for 1 medium leg · 120 g
220calories
Chicken leg, drumstick and thigh, fried, coated, skin / coating not eaten
- Protein
- 28.7 g
- Carbs
- 0 g
- Fat
- 10.8 g
— means the source has no value available.
These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.
Nutrition facts, household measures, preparation notes and USDA sources
The editorial read
The useful answer has a weight, a composition, and an identity
Portion: the cited record reports about 220 calories for 1 medium leg at 120 grams. On a fixed-weight basis, the same record contains 183 calories per 100 grams. The first number answers a portion question; the second answers a concentration question.
Composition: that source amount also reports 28.7 g protein, 0 g fiber, and 412 mg sodium. Read those values together: a calorie total by itself cannot describe the nutrient profile.
Identity: the largest listed formulation input is chicken, broilers or fryers, thigh, meat only, cooked, roasted, representing 58.6% of the record’s listed input weight. The record contains 4 source-input rows in all. These are provenance for a standardized calculation, not a recipe for your plate.
The source calls its underlying survey portion “Quantity not specified,” but it separately lists 1 medium leg at the identical weight. We use the familiar household label here without changing the source calculation.
The household measures attached to this record span roughly 52–284 calories across the listed portions. That is a set of scaled examples—not a confidence interval, a recommendation, or a claim about the full universe of recipes.
Calculated from the smallest and largest usable household measures listed by USDA for this exact FNDDS record; not a confidence interval.
Record-specific decision brief
What the numbers say—and what choice still belongs to you
This analysis belongs to USDA FDC 2705997: “Chicken leg, drumstick and thigh, fried, coated, skin / coating not eaten.” It separates gram-weight arithmetic, corpus context, label signals, and record selection so one number does not have to answer four different questions.
01 · Portion arithmetic
Three weights, one fixed composition
For FDC 2705997, each row multiplies the published per-100-gram values by its stated weight. “1 oz, cooked” through “1 large leg” are weight scenarios: named measures come from USDA, while percentage labels are transparent arithmetic.
| Scenario | Weight | Energy | Protein | Fiber | Sodium |
|---|---|---|---|---|---|
| 1 oz, cookedUSDA-listed household measure | 28.4 g | 52 kcal | 6.8 g | 0 g | 97 mg |
| 1 medium legUSDA-listed household measure | 120 g | 220 kcal | 28.7 g | 0 g | 412 mg |
| 1 large legUSDA-listed household measure | 155 g | 284 kcal | 37 g | 0 g | 532 mg |
02 · Fixed-weight context
Where 100 grams sits inside Chicken, whole pieces
The comparison set contains 125 exact records in the Chicken, whole pieces USDA category. Here, “middle half” describes FDC 2705997’s energy position in that corpus—not nutritional quality, desirability, or a health rating.
Protein
middle half23.9 gthis record per 100 g
- Corpus median
- 23.1 g
- Middle 50%
- 19.4–24.4 g
Based on 125 records reporting protein.
Dietary fiber
middle half0 gthis record per 100 g
- Corpus median
- 0 g
- Middle 50%
- 0–0.2 g
Based on 125 records reporting dietary fiber.
Sodium
lower quarter343 mgthis record per 100 g
- Corpus median
- 414 mg
- Middle 50%
- 356–486 mg
Based on 125 records reporting sodium.
03 · FDA label lens
The strongest strength-side and tradeoff-side signals
At FDC 2705997’s 120 g reference weight, the largest strength-side percentage among the nutrients evaluated here is Iron; the larger tradeoff-side percentage is Sodium. Percentages use FDA label Daily Values, whose general “high” guide begins at 20% Daily Value. This is not an overall score or a personalized target.
Strength-side signals
Iron1 mg
≈ 7% DV. This does not cross the FDA’s 20% ‘high’ guide.
Magnesium28 mg
≈ 7% DV. This does not cross the FDA’s 20% ‘high’ guide.
Tradeoff-side signals
Sodium412 mg
≈ 18% DV. This does not cross the FDA’s 20% ‘high’ guide.
Saturated fat2.6 g
≈ 13% DV. This does not cross the FDA’s 20% ‘high’ guide.
04 · Highest-impact checks
The three levers most worth resolving first
For “Chicken leg, drumstick and thigh, fried, coated, skin / coating not eaten,” the first-pass checks follow the evidence actually published: its named weights, the FDC 2705999 alternative, and its source-formulation identity.
- 01
Listed portion span: 1 oz, cooked to 1 large leg
USDA assigns those measures 28.4 g and 155 g. At this record’s fixed composition, scaled energy moves from 52 kcal to 284 kcal.
- 02
Record choice: compare with FDC 2705999
At an equal 100 g, this record has 76 mg less sodium than “Chicken leg, drumstick and thigh, baked, coated, skin / coating not eaten.” That is a record-level contrast; it does not identify which ingredient caused the difference.
- 03
Formulation anchor: Chicken, broilers or fryers, thigh, meat only, cooked, roasted
The source formulation has 4 input rows; Chicken, broilers or fryers, thigh, meat only, cooked, roasted supplies 58.6% of listed input weight. Those are standardized formulation inputs, not final plated percentages.
05 · Exact-record choice
Select by literal evidence, not the shortest name
Keep this record when “drumstick and thigh; fried; coated; skin / coating not eaten” fits. Inspect FDC 2705999 when “drumstick and thigh; baked; coated; skin / coating not eaten” is the more literal description of the food and preparation.
Keep this profile when these fields fit
Chicken leg, drumstick and thigh, fried, coated, skin / coating not eaten
- Exact source wording
- “Chicken leg, drumstick and thigh, fried, coated, skin / coating not eaten”
- Source identity
- USDA FDC 2705997 · FNDDS 24137301
- Named qualifiers
- drumstick and thigh · fried · coated · skin / coating not eaten
Inspect this alternative when its fields fit better
Chicken leg, drumstick and thigh, baked, coated, skin / coating not eaten
- Exact source wording
- “Chicken leg, drumstick and thigh, baked, coated, skin / coating not eaten”
- Source identity
- USDA FDC 2705999 · FNDDS 24137311
- Named qualifiers
- drumstick and thigh · baked · coated · skin / coating not eaten
Choose the closest description
Which USDA record fits your meal?
Treat the long description as data. The phrases doing the most work here are “drumstick and thigh”, “fried”, “coated”, and “skin / coating not eaten”. Match those details first; then compare the database weight with the amount you mean.
On smaller screens, focus a nutrition table and scroll horizontally to read every column.
| Exact record | Source serving | Calories / 100 g | Protein / 100 g | Fat / 100 g | Fiber / 100 g | Sodium / 100 g |
|---|---|---|---|---|---|---|
| This recordChicken leg, drumstick and thigh, fried, coated, skin / coating not eaten | 120 g220 kcal | 183 kcal | 23.9 g | 9 g | 0 g | 343 mg |
| Chicken leg, drumstick and thigh, fried, coated, skin / coating eaten | 195 g507 kcal | 260 kcal | 19 g | 17.2 g | 0.2 g | 353 mg |
| Chicken leg, drumstick and thigh, baked, coated, skin / coating not eaten | 120 g220 kcal | 183 kcal | 23.9 g | 9 g | 0 g | 419 mg |
| Chicken leg, drumstick and thigh, baked, coated, skin / coating eaten | 195 g441 kcal | 226 kcal | 21 g | 13.4 g | 0.2 g | 428 mg |
| Chicken thigh, fried, coated, skin / coating not eaten, from raw | 70 g134 kcal | 192 kcal | 24.1 g | 9.9 g | 0 g | 334 mg |
| Chicken thigh, fried, coated, skin / coating not eaten, from pre-cooked | 70 g134 kcal | 192 kcal | 24.1 g | 9.9 g | 0 g | 410 mg |
| Chicken drumstick, fried, coated, skin / coating not eaten, from raw | 50 g85 kcal | 169 kcal | 23.6 g | 7.5 g | 0 g | 356 mg |
How to compare FDC 2705997: its source amount is 120 g; every 100-gram column removes portion size from the record-to-record comparison. Neither denominator determines your plate’s weight or recipe.
Household measures
Compare listed portions
For FDC 2705997, the 6 displayed measures scale the same source composition by gram weight; rounding changes presentation, not the underlying ratio.
1 cup, cooked, diced
247 kcal
135 g
1 small leg
192 kcal
105 g
1 medium leg
220 kcal
120 g
1 large leg
284 kcal
155 g
1 oz, cooked
52 kcal
28 g
1 leg quarter (yield after cooking, bone removed)
220 kcal
120 g
At a glance
Nutrient signals in the source amount
For FDC 2705997, Cholesterol is the largest displayed non-protein Daily Value signal. Read the set as label context—not a personalized score.
Cholesterol
153.6 mg≈ 51% Daily ValueSodium
411.6 mg≈ 18% Daily ValueThe percentages above apply to FDC 2705997’s 120 g reference amount. FDA Daily Values are general label references, not individualized energy or medical targets. Read the FDA explanation ↗
Why FDC 2705997 has no protein percentage here: Feast reports 28.7 g, but does not present grams divided by 50 as FDA protein %DV; applicable label rules account for protein quality and regulatory context.
Source-serving signals
What stands out in this record
These 1 calculated observation describe FDC 2705997 at 120 g—not a measured or recommended plate.
- The representative USDA portion contains 412 mg sodium, about 18% of the Daily Value used on U.S. labels.
Nutrition facts
Compare the source serving with 100 grams
Values are rounded for readability. The source serving is 120 g.
| Nutrient | Amount | Approx. % Daily Value |
|---|---|---|
| Calories | 220 kcal 183 kcal | Not established Not established |
| Protein | 28.7 g 23.9 g | Not shown Not shown |
| Carbohydrate | 0 g 0 g | 0% 0% |
| Total fat | 10.8 g 9 g | 14% 12% |
| Dietary fiber | 0 g 0 g | 0% 0% |
| Sugars | 0 g 0 g | Not established Not established |
| Sodium | 411.6 mg 343 mg | 18% 15% |
| Saturated fat | 2.6 g 2.2 g | 13% 11% |
| Monounsaturated Fat | 4.4 g 3.7 g | Not established Not established |
| Polyunsaturated Fat | 2.7 g 2.2 g | Not established Not established |
| Cholesterol | 153.6 mg 128 mg | 51% 43% |
| Potassium | 308.4 mg 257 mg | 7% 5% |
| Calcium | 12 mg 10 mg | 1% 1% |
| Iron | 1.3 mg 1.1 mg | 7% 6% |
| Magnesium | 27.6 mg 23 mg | 7% 5% |
| Vitamin C | 0 mg 0 mg | 0% 0% |
| Vitamin D | 0.1 µg 0.1 µg | 1% 1% |
| Vitamin A | 8.4 µg 7 µg | 1% 1% |
| Caffeine | 0 mg 0 mg | Not established Not established |
| Alcohol | 0 g 0 g | Not established Not established |
| Water | 79.7 g 66.4 g | Not established Not established |
For FDC 2705997, approximate percentages divide the displayed 120 g amount by FDA label Daily Values; they are not personalized targets. “Not established” means FDA sets no Daily Value for that row. Protein %DV remains unshown because adult-label use depends on regulatory context.
Inside the source record
Source formulation behind this USDA record
USDA links FDC 2705997 to 4 source inputs totaling 100.6 g in its standardized formulation. Publishing that exact provenance makes “Chicken leg, drumstick and thigh, fried, coated, skin / coating not eaten” inspectable beside similarly named records.
How to read this
4 listed components
The largest listed inputs by source weight are Chicken, broilers or fryers, thigh, meat only, cooked, roasted, Chicken, broilers or fryers, dark meat, drumstick, meat only, cooked, roasted, Vegetable oil, NFS. The order and weights below come from the standardized USDA formulation, so they offer context for this exact database entry.
100.6 g total listed input weight across the formulation.
| # | USDA input | Listed amount | Input weight | Share of listed input weight |
|---|---|---|---|---|
| 1 | Chicken, broilers or fryers, dark meat, drumstick, meat only, cooked, roastedUSDA ingredient 5073 · encyclopedia page available | 39 GM | 39 g | 38.8% |
| 2 | Chicken, broilers or fryers, thigh, meat only, cooked, roastedUSDA ingredient 5098 · encyclopedia page available | 59 GM | 59 g | 58.6% |
| 3 | Salt, tableUSDA ingredient 2047 · encyclopedia page available | 0.6 GM | 0.6 g | 0.6% |
| 4 | Vegetable oil, NFSUSDA ingredient 82101000 · encyclopedia page available | 2 GM | 2 g | 2% |
USDA shorthand in this evidence
- NFS means “not further specified.” The record intentionally leaves the exact subtype, size, or preparation unresolved.
Exact-record context
What makes this USDA record distinct?
For FDC 2705997, the close-record rule searches the USDA “Chicken, whole pieces” category for shared description terms or source inputs. Any surviving pair is compared per 100 grams, so unlike source-serving sizes cannot manufacture the nutrient difference.
This record
Chicken leg, drumstick and thigh, fried, coated, skin / coating not eaten
- USDA category
- Chicken, whole pieces
- FDC ID
- 2705997
- FNDDS code
- 24137301
Closest inspectable record
Chicken leg, drumstick and thigh, baked, coated, skin / coating not eaten
- USDA category
- Chicken, whole pieces
- FDC ID
- 2705999
- FNDDS code
- 24137311
| Nutrient | This record | Comparison record | Difference |
|---|---|---|---|
| Calories | 183 kcal | 183 kcal | Same listed value |
| Protein | 23.9 g | 23.9 g | Same listed value |
| Carbohydrate | 0 g | 0 g | Same listed value |
| Total fat | 9 g | 9 g | +0 g |
| Dietary fiber | 0 g | 0 g | Same listed value |
| Sodium | 343 mg | 419 mg | −76 mg |
Plain-English read
At the fixed 100-gram basis, this record lists 76 mg less sodium than “Chicken leg, drumstick and thigh, baked, coated, skin / coating not eaten.”
1 of the six displayed differences clears the documented materiality screen. It is a reading aid, not a health rating.
Formulation evidence
The listed formulations differ
The formulation rows differ, but the source data do not isolate which component caused any nutrient difference. Input weights describe the standardized formulation—not final plated proportions.
Shared listed inputs: Chicken, broilers or fryers, dark meat, drumstick, meat only, cooked, roasted; Chicken, broilers or fryers, thigh, meat only, cooked, roasted; Salt, table; Vegetable oil, NFS.
The ingredient codes overlap, while at least one listed amount, weight, sequence, or formulation detail differs.
Portion evidence
The listed portion sets differ
This record’s reference amount is 120 g; a familiar listed measure is 1 medium leg (120 g).
The comparison record’s reference amount is 120 g; a familiar listed measure is 1 medium leg (120 g).
Use the 100-gram row to compare FDC 2705997 with FDC 2705999 at equal mass; use their 120 g and 120 g source amounts only for portion matching.
Evidence boundary: FDC 2705997 versus FDC 2705999 is a comparison of standardized source records—not a measurement of your meal, an overall food-quality rank, or proof that one input caused a difference.
Review the full chicken, whole pieces source category → Read the calculation and selection methodology →
Deep comparisons
Controlled comparisons that include this exact record
FDC 2705997 appears in 1 pair page that passed semantic, material-difference, source-evidence, and diversity gates. Each preserves a 100-gram denominator and both primary records.
From record to familiar meal
Guides that use this exact USDA record
These 1 guide place “Chicken leg, drumstick and thigh, fried, coated, skin / coating not eaten” beside explicitly linked source records; use them to compare preparations without turning FDC 2705997 into a universal recipe.
Uncertainty, made actionable
What can change this estimate?
This is a standardized USDA survey-food profile, not a measurement of every preparation. Actual nutrition can change with amount of absorbed frying fat, portion size, cut and fat trim, cooking method.
For “Chicken leg, drumstick and thigh, fried, coated, skin / coating not eaten,” resolve amount of absorbed frying fat first, then move through the remaining 3 published levers. Unknowns should remain visible rather than expanding every assumption at once.
- 01
amount of absorbed frying fat
Match the named cooking-fat state when possible. Fat used, retained, or left behind is preparation information that a dish name alone cannot recover.
- 02
portion size
When composition is held constant, nutrient totals scale directly with grams. A 20% weight correction produces the same 20% correction to the scaled totals.
- 03
cut and fat trim
Match the named cooking-fat state when possible. Fat used, retained, or left behind is preparation information that a dish name alone cannot recover.
- 04
cooking method
Match the method named by the source—such as baked, fried, boiled, or grilled—before scaling. Preparation can change both water content and the ingredients retained in the finished food.
How we estimated this
The arithmetic is simple; the provenance is the point
FDC 2705997 comes from FoodData Central Survey Foods (FNDDS). Its 183 kcal per 100 g becomes 220 kcal at 120 g through nutrient per portion = nutrient per 100 g × portion grams ÷ 100; this page adds no second nutrition estimate.
About the serving label: USDA describes the underlying survey portion as “Quantity not specified.” The separately listed 1 medium leg has the same gram weight, so the familiar label can be shown without changing the calculation.
Data cycle: 2021–2023, published October 31, 2024
FoodData Central ID: 2705997
FNDDS food code: 24137301
The scaling for FDC 2705997 can be exact while the match to “Chicken leg, drumstick and thigh, fried, coated, skin / coating not eaten” is wrong. That is why this profile keeps its 120 g weight, 4-row source formulation, and selection uncertainty beside the arithmetic.
Source release October 31, 2024. Review USDA’s data-type documentation ↗ · Read Feast’s full nutrition methodology.