What is the fattiest part of the chicken?

October 21, 2025 •

3 min read

According to nutritional data, the skin of a chicken contains a significantly higher percentage of fat per 100 grams than any of the meatier cuts. This means that when asking what is the fattiest part of the chicken, the answer is unequivocally the skin. The fat content of the meat itself, however, varies greatly depending on the specific cut, making it important for those on a nutrition-focused diet to understand the differences.

Quick Summary

The skin contains the most fat on a chicken, while dark meat like wings and thighs are fattier than lean white meat like the breast. The fat and calorie content of each cut can be significantly altered by cooking methods and the presence of skin. Removing the skin and choosing leaner cuts are effective strategies for lowering fat intake.

Key Points

Chicken skin is the fattiest part: The highest concentration of fat on a chicken is found in the skin, which contains significantly more fat per gram than the meat.
Wings have the fattiest meat: Among the meat cuts, chicken wings typically have the highest fat content, especially when cooked with the skin on.
Dark meat is fattier than white meat: Cuts like thighs and drumsticks (dark meat) contain more fat and calories than breasts (white meat).
Breast meat is the leanest option: For those seeking the lowest fat and calorie content, skinless chicken breast is the best choice.
Cooking method is key: Preparation methods like frying add a lot of fat, while grilling and baking keep fat content low, regardless of the cut.
Skin removal is the best fat reduction strategy: For any cut, removing the skin is the most effective way to cut down on fat and calories.

Demystifying Chicken's Fatty Cuts

For those monitoring their fat and calorie intake, knowing the nutritional composition of different chicken parts is crucial. While all parts offer high-quality protein, the fat content is not uniform. The biggest factor is the skin, but even among the various cuts of meat, there are clear differences between dark and white meat varieties.

The Skin: The Highest Concentration of Fat

Unsurprisingly, the chicken's skin is the highest source of fat. For instance, studies have shown that 100 grams of chicken skin can contain upwards of 32 grams of fat. While some of this is healthy unsaturated fat, it also contains saturated fat and adds a considerable number of calories. Those looking to reduce their fat intake significantly should always remove the skin before cooking or eating.

Wings: The Fattiest Meat Cut

After the skin, chicken wings generally contain the highest fat content of all the common cuts of meat. Per 100 grams, cooked wings contain a high percentage of calories from fat, which is what gives them their rich flavor. This is especially true when cooked with the skin on. While delicious, this makes them one of the less healthy options for those on a low-fat diet. The calorie count can soar even higher when they are deep-fried or coated in sugary sauces.

Thighs and Drumsticks: The Dark Meat Dilemma

Moving down the list, chicken thighs and drumsticks fall into the category of 'dark meat' and contain more fat than their white meat counterparts, but less than wings. A 100-gram serving of cooked, skinless chicken thigh has around 10.9 grams of fat, compared to the breast's 3.6 grams. The higher fat content is also responsible for the richer, more succulent flavor associated with dark meat. For some, this balance of flavor and nutrition is ideal, while others may prefer the leaner breast.

Breast: The Leanest Option

Chicken breast is widely recognized as the leanest part of the chicken. A 100-gram serving of boneless, skinless chicken breast is significantly lower in both fat and calories, with approximately 3.6 grams of fat. This makes it an excellent choice for individuals focused on muscle building, weight management, or simply reducing their overall fat intake. It is the go-to cut for fitness enthusiasts and those prioritizing a very lean protein source.

The Impact of Preparation on Fat Content

It is important to remember that preparation methods can dramatically change the fat and calorie profiles of any chicken cut. Frying, for example, adds a significant amount of fat, while grilling, baking, or poaching adds very little.

Comparison of Common Chicken Cuts (per 100g, cooked, skinless)


Cut	Calories	Protein (g)	Total Fat (g)	% Calories from Protein	% Calories from Fat
Chicken Breast	~165	~31	~3.6	~80%	~20%
Chicken Thigh	~209	~26	~10.9	~53%	~47%
Chicken Drumstick	~175	~28	~5.7	~70%	~30%
Chicken Wings	~290*	~30.5*	~8.1*	~64%*	~36%*

*Note: Data for wings can vary. Some sources cite higher fat and calorie counts, especially when cooked with skin and sauce, which is a common preparation. The figure shown here for skinless wings still indicates higher fat than white meat.

Healthy Tips for Cooking Chicken

Prioritize lean cuts: If your goal is low-fat cooking, opt for skinless, boneless chicken breasts.
Remove the skin: For any cut, removing the skin is the single most effective way to reduce the fat and calorie content.
Choose healthy cooking methods: Grilling, baking, broiling, and poaching are excellent for keeping fat content low. Air frying is another great option.
Use low-fat ingredients: Opt for low-calorie marinades and sauces. Use healthy oils like olive oil sparingly, or use cooking sprays instead.
Watch your portions: Be mindful of serving sizes, especially with fattier cuts like thighs and wings, to keep your overall calorie intake in check.

Conclusion

Understanding the fat content of different chicken parts is a simple but effective strategy for anyone managing their diet. While the skin contains the most fat, the meat itself varies, with wings and thighs being fattier than the lean breast. By making informed choices about the cut and preparation method, you can easily enjoy this versatile protein while aligning with your nutritional goals. Whether you are aiming for low-calorie meals or simply want to balance your fat intake, these guidelines can help you make the best decisions for a healthy lifestyle. Learn more about chicken nutrition at the National Chicken Council.

Frequently Asked Questions

Chicken thigh has more fat than chicken breast. For example, 100g of skinless, cooked thigh meat has about 10.9g of fat, while the same amount of skinless, cooked breast meat contains only about 3.6g of fat.

Chicken skin contains a high concentration of fat and calories, including some saturated fat. While consuming it in moderation as part of a balanced diet may not be harmful, those watching their fat and calorie intake should avoid it.

To reduce the fat in your chicken meal, choose lean cuts like skinless breast, remove the skin from any cut, and use healthy cooking methods like grilling, baking, or poaching instead of frying.

Yes, removing the skin makes a huge difference. A 100g serving of chicken skin contains a much higher fat percentage than the meat itself, so removing it dramatically lowers the total fat and calorie count of your meal.

Chicken wings have a higher fat and calorie content than other cuts like breast and drumsticks. When fried or covered in high-calorie sauces, they can be unhealthy, but if prepared healthily (e.g., baked with minimal oil and seasoning), they can fit into a balanced diet.

Dark meat (thighs, wings, drumsticks) has more fat because the muscles are more active, requiring more energy storage. White meat (breast) is less active and therefore leaner, with lower fat content.

Yes, you can. Instead of relying on fat for flavor, use marinades, herbs, and spices to enhance the taste of lean cuts. Healthy cooking methods like grilling and roasting can also bring out rich flavors without the added fat.