Energy
middle half240 kcalthis record per 100 g
- Corpus median
- 206 kcal
- Middle 50%
- 183–250 kcal
Based on 125 records reporting energy.
Meat & poultrymoderate variability
Chicken thigh, baked, coated, skin/coating eaten calories: 264 per 1 medium thigh (110 g)
This exact USDA record reports 264 calories for 1 medium thigh (110 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 thigh, baked, coated, skin / coating eaten
Quick facts
1 medium thigh · 110 g
- Calories
- 264 kcal
- Protein
- 23.1 g
- Carbohydrate
- 4.4 g
- Total fat
- 16.5 g
- Fiber
- 0.2 g
- Sodium
- 462 mg
Portion calculator
Estimate your portion
Choose a source measure or enter the weight you ate.
Estimated for 1 medium thigh · 110 g
264calories
Chicken thigh, baked, coated, skin / coating eaten
- Protein
- 23.1 g
- Carbs
- 4.4 g
- Fat
- 16.5 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 264 calories for 1 medium thigh at 110 grams. On a fixed-weight basis, the same record contains 240 calories per 100 grams. The first number answers a portion question; the second answers a concentration question.
Composition: that source amount also reports 23.1 g protein, 0.2 g fiber, and 462 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 and skin, cooked, roasted, representing 87.3% 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 thigh 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 68–336 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 2706054: “Chicken thigh, baked, coated, skin / coating 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 2706054, each row multiplies the published per-100-gram values by its stated weight. “1 oz, cooked” through “1 large thigh” 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 | 68 kcal | 6 g | 0.1 g | 119 mg |
| 1 medium thighUSDA-listed household measure | 110 g | 264 kcal | 23.1 g | 0.2 g | 462 mg |
| 1 large thighUSDA-listed household measure | 140 g | 336 kcal | 29.4 g | 0.3 g | 588 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 2706054’s energy position in that corpus—not nutritional quality, desirability, or a health rating.
Protein
middle half21 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 half0.2 gthis record per 100 g
- Corpus median
- 0 g
- Middle 50%
- 0–0.2 g
Based on 125 records reporting dietary fiber.
Sodium
middle half420 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 2706054’s 110 g reference weight, the largest strength-side percentage among the nutrients evaluated here is Iron; the larger tradeoff-side percentage is Saturated fat. 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
≈ 8% DV. This does not cross the FDA’s 20% ‘high’ guide.
Magnesium23 mg
≈ 6% DV. This does not cross the FDA’s 20% ‘high’ guide.
Tradeoff-side signals
Saturated fat4.3 g
≈ 21% DV. This crosses the FDA’s 20% ‘high’ guide.
Sodium462 mg
≈ 20% DV. This crosses the FDA’s 20% ‘high’ guide.
04 · Highest-impact checks
The three levers most worth resolving first
For “Chicken thigh, baked, coated, skin / coating eaten,” the first-pass checks follow the evidence actually published: its named weights, the FDC 2706055 alternative, and its source-formulation identity.
- 01
Listed portion span: 1 oz, cooked to 1 large thigh
USDA assigns those measures 28.4 g and 140 g. At this record’s fixed composition, scaled energy moves from 68 kcal to 336 kcal.
- 02
Record choice: compare with FDC 2706055
At an equal 100 g, this record has 4 g more carbohydrate than “Chicken 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 and skin, cooked, roasted
The source formulation has 4 input rows; Chicken, broilers or fryers, thigh, meat and skin, cooked, roasted supplies 87.3% 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 “baked; coated; skin / coating eaten” fits. Inspect FDC 2706055 when “baked; coated; skin / coating not eaten” is the more literal description of the food and preparation.
Keep this profile when these fields fit
Chicken thigh, baked, coated, skin / coating eaten
- Exact source wording
- “Chicken thigh, baked, coated, skin / coating eaten”
- Source identity
- USDA FDC 2706054 · FNDDS 24157400
- Named qualifiers
- baked · coated · skin / coating eaten
- Source inputs unique in this pair
- Chicken, broilers or fryers, thigh, meat and skin, cooked, roasted · Breading or batter as ingredient in food
Inspect this alternative when its fields fit better
Chicken thigh, baked, coated, skin / coating not eaten
- Exact source wording
- “Chicken thigh, baked, coated, skin / coating not eaten”
- Source identity
- USDA FDC 2706055 · FNDDS 24157401
- Named qualifiers
- baked · coated · skin / coating not eaten
- Source inputs unique in this pair
- Chicken, broilers or fryers, thigh, meat only, cooked, roasted
Choose the closest description
Which USDA record fits your meal?
Treat the long description as data. The phrases doing the most work here are “baked”, “coated”, and “skin / coating 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 thigh, baked, coated, skin / coating eaten | 110 g264 kcal | 240 kcal | 21 g | 15 g | 0.2 g | 420 mg |
| Chicken thigh, baked, coated, skin / coating not eaten | 70 g134 kcal | 192 kcal | 24.1 g | 9.9 g | 0 g | 410 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 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 breast, baked, coated, skin / coating eaten | 175 g362 kcal | 207 kcal | 23.8 g | 9.9 g | 0.2 g | 320 mg |
| Chicken drumstick, baked, coated, skin / coating eaten | 85 g174 kcal | 205 kcal | 21 g | 11 g | 0.2 g | 439 mg |
| Chicken breast, baked, coated, skin / coating not eaten | 120 g211 kcal | 176 kcal | 29.6 g | 5.5 g | 0 g | 353 mg |
How to compare FDC 2706054: its source amount is 110 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 2706054, the 6 displayed measures scale the same source composition by gram weight; rounding changes presentation, not the underlying ratio.
1 cup, cooked, diced
324 kcal
135 g
1 small thigh
240 kcal
100 g
1 medium thigh
264 kcal
110 g
1 large thigh
336 kcal
140 g
1 thigh, NS as to size
264 kcal
110 g
1 oz, cooked
68 kcal
28 g
At a glance
Nutrient signals in the source amount
For FDC 2706054, Cholesterol is the largest displayed non-protein Daily Value signal. Read the set as label context—not a personalized score.
Cholesterol
129.8 mg≈ 43% Daily ValueSaturated fat
4.3 g≈ 21% Daily ValueThe percentages above apply to FDC 2706054’s 110 g reference amount. FDA Daily Values are general label references, not individualized energy or medical targets. Read the FDA explanation ↗
Why FDC 2706054 has no protein percentage here: Feast reports 23.1 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 2706054 at 110 g—not a measured or recommended plate.
- The representative USDA portion contains 462 mg sodium, about 20% 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 110 g.
| Nutrient | Amount | Approx. % Daily Value |
|---|---|---|
| Calories | 264 kcal 240 kcal | Not established Not established |
| Protein | 23.1 g 21 g | Not shown Not shown |
| Carbohydrate | 4.4 g 4 g | 2% 1% |
| Total fat | 16.5 g 15 g | 21% 19% |
| Dietary fiber | 0.2 g 0.2 g | 1% 1% |
| Sugars | 0.1 g 0.1 g | Not established Not established |
| Sodium | 462 mg 420 mg | 20% 18% |
| Saturated fat | 4.3 g 3.9 g | 21% 19% |
| Monounsaturated Fat | 7 g 6.3 g | Not established Not established |
| Polyunsaturated Fat | 3.8 g 3.4 g | Not established Not established |
| Cholesterol | 129.8 mg 118 mg | 43% 39% |
| Potassium | 251.9 mg 229 mg | 5% 5% |
| Calcium | 14.3 mg 13 mg | 1% 1% |
| Iron | 1.4 mg 1.2 mg | 8% 7% |
| Magnesium | 23.1 mg 21 mg | 6% 5% |
| Vitamin C | 0 mg 0 mg | 0% 0% |
| Vitamin D | 0.2 µg 0.2 µg | 1% 1% |
| Vitamin A | 16.5 µg 15 µg | 2% 2% |
| Caffeine | 0 mg 0 mg | Not established Not established |
| Alcohol | 0 g 0 g | Not established Not established |
| Water | 65 g 59.1 g | Not established Not established |
For FDC 2706054, approximate percentages divide the displayed 110 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 2706054 to 4 source inputs totaling 100.8 g in its standardized formulation. Publishing that exact provenance makes “Chicken thigh, baked, coated, skin / coating 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 and skin, cooked, roasted, Breading or batter as ingredient in food, Vegetable oil, NFS. The order and weights below come from the standardized USDA formulation, so they offer context for this exact database entry.
100.8 g total listed input weight across the formulation.
| # | USDA input | Listed amount | Input weight | Share of listed input weight |
|---|---|---|---|---|
| 1 | Chicken, broilers or fryers, thigh, meat and skin, cooked, roastedUSDA ingredient 5094 · encyclopedia page available | 88 GM | 88 g | 87.3% |
| 2 | Salt, tableUSDA ingredient 2047 · encyclopedia page available | 0.8 GM | 0.8 g | 0.8% |
| 3 | Vegetable oil, NFSUSDA ingredient 82101000 · encyclopedia page available | 2 GM | 2 g | 2% |
| 4 | Breading or batter as ingredient in foodUSDA ingredient 99995000 · encyclopedia page available | 10 GM | 10 g | 9.9% |
USDA shorthand in this evidence
- NFS means “not further specified.” The record intentionally leaves the exact subtype, size, or preparation unresolved.
- NS as to… means “not specified as to…” the detail that follows. It preserves an unknown distinction; it does not mean the ingredient or characteristic is absent.
Exact-record context
What makes this USDA record distinct?
For FDC 2706054, 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 thigh, baked, coated, skin / coating eaten
- USDA category
- Chicken, whole pieces
- FDC ID
- 2706054
- FNDDS code
- 24157400
Closest inspectable record
Chicken thigh, baked, coated, skin / coating not eaten
- USDA category
- Chicken, whole pieces
- FDC ID
- 2706055
- FNDDS code
- 24157401
| Nutrient | This record | Comparison record | Difference |
|---|---|---|---|
| Calories | 240 kcal | 192 kcal | +48 kcal |
| Protein | 21 g | 24.1 g | −3.1 g |
| Carbohydrate | 4 g | 0 g | +4 g |
| Total fat | 15 g | 9.9 g | +5.1 g |
| Dietary fiber | 0.2 g | 0 g | +0.2 g |
| Sodium | 420 mg | 410 mg | +10 mg |
Plain-English read
At the fixed 100-gram basis, this record lists 48 more calories, 3.1 g less protein, and 4 g more carbohydrate than “Chicken thigh, baked, coated, skin / coating not eaten.”
Only this record lists Chicken, broilers or fryers, thigh, meat and skin, cooked, roasted; Breading or batter as ingredient in food. Only the comparison record lists Chicken, broilers or fryers, thigh, meat only, cooked, roasted. Those formulation rows identify different source records; they do not prove which input caused a nutrient difference.
4 of the six displayed differences clear 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: Salt, table; Vegetable oil, NFS.
Listed only in this record: Chicken, broilers or fryers, thigh, meat and skin, cooked, roasted; Breading or batter as ingredient in food.
Listed only in the comparison: Chicken, broilers or fryers, thigh, meat only, cooked, roasted.
Portion evidence
The listed portion sets differ
This record’s reference amount is 110 g; a familiar listed measure is 1 medium thigh (110 g).
The comparison record’s reference amount is 70 g; a familiar listed measure is 1 medium thigh (70 g).
Use the 100-gram row to compare FDC 2706054 with FDC 2706055 at equal mass; use their 110 g and 70 g source amounts only for portion matching.
Evidence boundary: FDC 2706054 versus FDC 2706055 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 →
From record to familiar meal
Guides that use this exact USDA record
These 2 guides place “Chicken thigh, baked, coated, skin / coating eaten” beside explicitly linked source records; use them to compare preparations without turning FDC 2706054 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 portion size, cut and fat trim, cooking method, breading, marinade, or sauce.
For “Chicken thigh, baked, coated, skin / coating eaten,” resolve portion size first, then move through the remaining 3 published levers. Unknowns should remain visible rather than expanding every assumption at once.
- 01
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.
- 02
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.
- 03
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.
- 04
breading, marinade, or sauce
Check whether the exact source description already includes it. If not, keep the addition separate rather than silently folding it into the base record.
How we estimated this
The arithmetic is simple; the provenance is the point
FDC 2706054 comes from FoodData Central Survey Foods (FNDDS). Its 240 kcal per 100 g becomes 264 kcal at 110 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 thigh 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: 2706054
FNDDS food code: 24157400
The scaling for FDC 2706054 can be exact while the match to “Chicken thigh, baked, coated, skin / coating eaten” is wrong. That is why this profile keeps its 110 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.