Carbs in Chicken

Chicken

Chicken: Carbs

	Chicken - Back - Meat and Skin, Cooked, Fried, Batter,   (1/2 back, bone removed)	12 c
	Chicken - Breast - Meat and Skin, Cooked, Fried, Flour,   (1/2 breast, bone removed)	2 c
	Chicken - Canned -   (1 can (5 oz))	0 c
	Chicken - Dark Meat - Meat and Skin, Cooked, Fried, Batter,   (1/2 chicken, bone removed)	26 c
	Chicken - Drumstick - Meat and Skin, Cooked, Fried, Batter,   (1 drumstick, bone removed)	6 c
	Chicken - Giblets - Cooked, Fried,   (1 cup, chopped or diced)	6 c
	Chicken - Gizzard - Cooked,   (1 cup, chopped or diced)	2 c
	Chicken - Heart - Cooked,   (1 cup, chopped or diced)	0 c
	Chicken - Leg - Meat and Skin, Cooked, Fried, Batter,   (1 leg, bone removed)	14 c
	Chicken - Light Meat - Meat and Skin, Cooked, Fried, Flour,   (1/2 chicken, bone removed)	2 c
	Chicken - Liver - Cooked,   (1 cup, chopped or diced)	1 c
	Chicken - Neck - Meat and Skin, Cooked, Simmered,   (1 neck, bone removed)	0 c
	Chicken - Separable Fat -   (1 tablespoon)	0 c
	Chicken - Skin Only - Cooked, Fried, Batter,   (1/2 chicken, skin only)	44 c
	Chicken - Thigh - Meat and Skin, Cooked, Fried, Batter,   (1 thigh, bone removed)	8 c
	Chicken - Wing - Meat and Skin, Cooked, Fried, Batter,   (1 wing, bone removed)	5 c

* Source: National Nutrient Database for Standard Reference from the USDA

For more food facts pages for 'Chicken' visit the Calories in Chicken page and the Fat in Chicken page.

For additional information and a full nutrition facts label for chicken try our chicken food facts page.  You can change the currently displayed amount of chicken to a different amount on this page.  After this, use RecipeBuilder to add the food to a stored list of up to 25 ingredients.  Once all of the ingredients are added, a new label will be displayed which adds up the nutrient values for the entire recipe.    

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