Fat in Chicken
The favorite choice for the term "Chicken" is 1 breast, bone and skin removed of Chicken Breast Meat (Broilers or Fryers, Roasted, Cooked) which has about 6 grams of fat. The total fat, saturated fat and other fats for a variety of types and serving sizes of Chicken is shown below.
Popular Types of Chicken
Chicken Breast without Skin
Trans(g) Mono(g) Poly(g) Sat(g) Total Fat(g)
1 Raw Breast 0.05 0.71 0.66 0.78 2.93
1 Roasted Breast - 2.13 1.32 1.74 6.14
1 Stewed Breast - 1.96 1.25 1.62 5.76
1 Fried Breast - 2.96 1.84 2.22 8.10
Chicken Breast with Skin
Trans(g) Mono(g) Poly(g) Sat(g) Total Fat(g)
1 Roasted Breast - 5.94 3.25 4.29 15.25
1 Stewed Breast - 6.38 3.48 4.58 16.32
1 Flour Fried Breast - 6.86 3.84 4.80 17.39
1 Batter Fried Breast - 15.29 8.62 9.86 36.96
Chicken Wing with Skin
Trans(g) Mono(g) Poly(g) Sat(g) Total Fat(g)
1 Roasted Wing - 2.60 1.41 1.85 6.62
1 Stewed Wing - 2.64 1.43 1.88 6.73
1 Flour Fried Wing - 2.85 1.58 1.94 7.09
1 Batter Fried Wing - 4.39 2.48 2.86 10.69
Chicken Leg with Skin
Trans(g) Mono(g) Poly(g) Sat(g) Total Fat(g)
1 Roasted Leg - 5.97 3.42 4.24 15.34
1 Stewed Leg - 2.96 1.90 2.22 8.14
1 Flour Fried Leg - 6.36 3.73 4.37 16.16
1 Batter Fried Leg - 10.40 6.08 6.76 25.55
Cooking Variations of Chicken
Roasted (4 oz serving)
Trans(g) Mono(g) Poly(g) Sat(g) Total Fat(g)
Light Meat without Skin - 1.75 1.11 1.44 5.11
Dark Meat without Skin - 4.04 2.56 3.02 11.03
Light Meat and Skin - 4.83 2.62 3.46 12.30
Dark Meat and Skin - 7.02 3.96 4.96 17.89
Fried (4 oz serving)
Trans(g) Mono(g) Poly(g) Sat(g) Total Fat(g)
Light Meat without Skin - 2.23 1.43 1.72 6.28
Dark Meat without Skin - 4.90 3.14 3.54 13.18
Light Meat and Skin - 5.44 3.05 3.77 13.71
Dark Meat and Skin - 7.55 4.43 5.19 19.18

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