Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
Chicken, Broilers or Fryers, Leg, Meat and Skin, Fried, Batter belongs to the Poultry Products group in the USDA FoodData Central database. Per 100 grams, it provides 273.0 kcal, 21.8g protein, 8.7g carbohydrate, and 16.2g fat — of which 4.28g is saturated (26.4% of total fat).
It counts as minimally processed, so it sits near the whole-food end of the Mediterranean-style pattern. The 0.3g of fiber per 100g is another data point worth weighing, since fiber supports the metabolic response the liver depends on. Sodium comes in at 279.0mg per 100g, a moderate amount that fits comfortably in most days. The database lists Per package or as prepared as the usual preparation — relevant because how it is cooked changes the fat that ends up on the plate. The values above come from USDA FoodData Central, the same source used across this site, evaluated with the consistent AASLD 2023 criteria.
Since Chicken, Broilers or Fryers, Leg, Meat and Skin, Fried, Batter earns a Recommended grade, it can be a regular part of a Mediterranean-style week, which is the AASLD's framework for MASLD.
In context, chicken, broilers or fryers, leg, meat and skin, fried, batter is a genuinely protein-dense choice (22g per 100g), which makes it useful when keeping portions moderate. The database lists a typical serving of 3 oz (85g); keeping servings in that range is the practical lever that matters most.
Compared with other entries in the Poultry Products group, chicken, broilers or fryers, leg, meat and skin, fried, batter sits where it does because of the numbers above — the saturated-fat share, added sugar, and processing checks that decide every rating on this site. The rating is not a verdict on the food as a whole; it is a verdict on how it fits the Mediterranean pattern recommended for MASLD.
Should I avoid Chicken, Broilers or Fryers, Leg, Meat and Skin, Fried, Batter with fatty liver?
No, Chicken, Broilers or Fryers, Leg, Meat and Skin, Fried, Batter can be included in a fatty liver diet. Saturated fat: 26% of total fat. The current clinical guidelines emphasize reducing saturated fat intake and choosing unsaturated fats instead. Chicken, Broilers or Fryers, Leg, Meat and Skin, Fried, Batter should be consumed 3-5 times per week, with a serving size of 80-100g.
Is Chicken, Broilers or Fryers, Leg, Meat and Skin, Fried, Batter inflammatory, and how does that affect fatty liver?
Yes, Chicken, Broilers or Fryers, Leg, Meat and Skin, Fried, Batter has pro-inflammatory properties. Chronic low-grade inflammation is a key driver of the progression from simple steatosis (fatty liver) to non-alcoholic steatohepatitis (NASH) and fibrosis. The AASLD recommends a Mediterranean-style diet rich in anti-inflammatory foods like olive oil, fatty fish, leafy greens, and berries. Reducing pro-inflammatory foods can help lower liver enzyme levels and support on the whole metabolic health.
What are the key nutrients in Chicken, Broilers or Fryers, Leg, Meat and Skin, Fried, Batter for fatty liver?
Per 100g, Chicken, Broilers or Fryers, Leg, Meat and Skin, Fried, Batter contains 21.8g protein, 16.2g fat (4.3g saturated), 9g carbs, 0.3g fiber, and 273 calories. For fatty liver, focus on the ratio of saturated to total fat and the fiber content. Foods with higher fiber and lower saturated fat are generally more supportive of liver health.
What is the serving size of Chicken, Broilers or Fryers, Leg, Meat and Skin, Fried, Batter for fatty liver?
A single serving of Chicken, Broilers or Fryers, Leg, Meat and Skin, Fried, Batter is 3 oz (85g). 3-5 times per week. A Mediterranean-style way of eating framework suggests filling one-quarter of your plate with protein, one-quarter with whole grains, and half with vegetables for optimal liver health.
Why is Chicken, Broilers or Fryers, Leg, Meat and Skin, Fried, Batter classified as Recommended for fatty liver?
Chicken, Broilers or Fryers, Leg, Meat and Skin, Fried, Batter is classified as Recommended primarily because Saturated fat: 26% of total fat. This classification is based on the AASLD 2023 practice guidance, which evaluates foods based on their saturated fat profile, carbohydrate quality, added sugar content, and degree of processing. has pro-inflammatory properties that may worsen liver inflammation
Data Sources
Nutritional data from USDA FoodData Central. Verdict engine based on AASLD 2023 Practice Guidance and ADA 2024 Standards of Care. This is dietary reference information, not medical advice. Always consult your healthcare provider before making dietary changes.