Chicken, broilers or fryers, skin only, raw

Chicken skin is the outer epidermal layer of broilers or fryers, typically sold attached to chicken parts or separated as a by‑product of poultry processing. It consists largely of connective tissue and subcutaneous fat and has been used historically both in traditional cooking and as an ingredient in processed foods. Chicken as a species (Gallus gallus domesticus) was domesticated thousands of years ago from wild junglefowl and selectively bred for larger breasts and rapid growth. The skin developed as a protective layer over the body surface and contains a combination of collagen, elastin, and adipocytes (fat cells), contributing to its texture and flavor when cooked. While most consumers are familiar with chicken skin in Western cuisines — for example, roasting, frying, or grilling to a crispy finish — other cultures use chicken skin in stews, soups, or rendered fat (schmaltz) for cooking. Within poultry products, raw chicken skin may vary in thickness and fat content depending on the breed and age of the chicken. Broilers and fryers are younger chickens (about 6–8 weeks old) bred for meat production, and their skin tends to be more tender and rich in fat compared with mature birds. The color of raw chicken skin ranges from pale yellow to cream, reflecting the bird’s diet and breed. Skin integrity is also influenced by processing methods: fresher skin is intact with minimal tears, whereas industrial deboning or trimming may produce fragmented pieces used in rendered products or pet foods. Chicken skin’s culinary uses are broad because its high fat content melts and bastes the underlying meat, preserving moisture and enhancing flavor. Traditional recipes like confit or slow roasted whole chicken rely on skin to protect lean meat from drying out. In contrast, modern diets often emphasize leaner poultry cuts, removing the skin to reduce saturated fat intake, as advised by many nutrition experts. Nonetheless, chicken skin remains popular for its sensory attributes in dishes where taste and mouthfeel are prioritized.

Chicken skin is a nutrient‑dense component with a distinct profile primarily shaped by its high lipid content. Per 100 g raw, it provides 349 kcal, of which a large portion comes from total fats (32.35 g), including 9.08 g saturated fat, 13.54 g monounsaturated, and 6.81 g polyunsaturated fats. This fat concentration accounts for much of its caloric density and gives it both a high energy content and a rich mouthfeel when cooked. Protein is present at 13.33 g, which contributes to structural integrity and offers essential amino acids, though skin provides less protein per calorie than lean muscle meat. While chicken skin contains zero carbohydrates or fiber, it includes measurable amounts of cholesterol (109 mg per 100 g) and essential micronutrients. Among vitamins, fat‑soluble A (76 mcg RAE) and D (0.6 mcg) are present, albeit in modest quantities relative to daily needs, and vitamin K (2.9 mcg) is also detectable. Water‑soluble vitamins such as thiamin (0.033 mg), riboflavin (0.069 mg), niacin (3.987 mg), and B‑6 (0.09 mg) appear in small amounts, reflecting the skin’s lower water content compared to muscle tissues. Essential minerals like potassium (103 mg) and selenium (12.3 µg) are present, with iron at 1.08 mg and calcium at 11 mg, contributing to electrolyte balance and trace element status. Comparatively, skinless chicken meat is far leaner — a 100 g serving of skinless chicken breast typically contains about 165 kcal with 3.6 g fat and 31 g protein. Raw chicken skin provides more than double the calories and fat of lean breast meat, which is why dietitians often recommend removing skin to lower overall calorie and saturated fat intake, especially for cardiovascular health goals (Mayo Clinic guidance). However, chicken skin also delivers fat‑soluble vitamins and can be integrated into diets where energy needs are high or in culinary contexts where flavor and moisture are prioritized.

Source: USDA FoodData Central (FDC ID: 171452)