KFC, Fried Chicken, ORIGINAL RECIPE, Wing, meat and skin with breading & Diabetes
Low glycemic impact for the stated serving. Glycemic load of 6.8 per 100g.
✅ Nutrition data verified · GL 6.8/100g · GI 68.1 · TIER 3 ⚠️ GI: Subcategory Estimate
GI estimated from food subcategory average — not directly tested on this food. [1] [3]
Blood Sugar Response
Nutrition Overview
How This Version Compares
The sodium figure (884 mg per 100g) is a middle-of-the-family number — variants here run 477-1042 mg per 100g. For calories, this one sits in the middle of its KFC family: 297 per 100g against a 149-464 per 100g spread.
Verdicts split across the family: the gentlest option is Wing (GL 1.2) and the heaviest is Skin and Breading (GL 14.3); this one is low gl. The KFC family's GL range is 0-14.3 per 100g across 18 versions, enough spread to make the specific choice count. Closest variants worth comparing: Skin and Breading, Wing, meat and skin with breading (2), Breast, meat and skin with breading.
What to Watch For
⚠️ High Sodium
KFC, Fried Chicken, ORIGINAL RECIPE, Wing, meat and skin with breading provides 530mg of sodium per serving — significant relative to the ADA's daily recommendation of <2,300mg. High sodium intake can raise blood pressure, compounding cardiovascular risk in diabetes. If you eat this food, balance it with lower-sodium choices throughout the rest of the day.
ADA recommends <2,300mg sodium per day for most adults with diabetes. Diabetes Care, 47(Suppl 1), 2024.
⚠️ Pro-Inflammatory Food
KFC, Fried Chicken, ORIGINAL RECIPE, Wing, meat and skin with breading is a refined grain — the bran and germ are removed during processing, stripping away most of the fiber, vitamins, and minerals. Diets high in refined grains are associated with elevated markers of chronic inflammation (CRP, IL-6), which can worsen insulin resistance — the core problem in type 2 diabetes. Whole grains retain the bran and provide anti-inflammatory polyphenols and fiber. While an occasional serving is unlikely to cause harm, refined grains should not be a dietary staple for people managing diabetes.
Liu et al. (2002). High-GL diet and plasma CRP. American Journal of Clinical Nutrition, 75(3), 492–498. · Qi & Hu (2012). Glycemic load, whole grains, and inflammation. Current Diabetes Reports, 12(1), 75–81.
Alternatives to Consider
🍔 KFC, Fried Chicken, ORIGINAL RECIPE, Thigh, meat only, skin and breading removed
GL 0/100g — Low GL
Rated diabetes-friendly — lower glycemic impact than your current selection.
KFC, Fried Chicken, ORIGINAL RECIPE, Thigh, meat only, skin and breading removed & diabetes →🍔 POPEYES, Fried Chicken, Mild, Drumstick, meat only, skin and breading removed
GL 0/100g — Low GL
Rated diabetes-friendly — lower glycemic impact than your current selection.
POPEYES, Fried Chicken, Mild, Drumstick, meat only, skin and breading removed & diabetes →🍔 KFC, Fried Chicken, ORIGINAL RECIPE, Drumstick, meat only, skin and breading removed
GL 0.1/100g — Low GL
Rated diabetes-friendly — lower glycemic impact than your current selection.
KFC, Fried Chicken, ORIGINAL RECIPE, Drumstick, meat only, skin and breading removed & diabetes →🍔 KFC, Fried Chicken, EXTRA CRISPY, Breast, meat only, skin and breading removed
GL 0.2/100g — Low GL
Rated diabetes-friendly — lower glycemic impact than your current selection.
KFC, Fried Chicken, EXTRA CRISPY, Breast, meat only, skin and breading removed & diabetes →Glycemic Load by Serving Size
| Portion | Weight | Carbs | Glycemic Load | Verdict |
|---|---|---|---|---|
| ½ Serving | 30g | 3.0g | 2.0 | Friendly |
| Standard Serving | 60g | 6.0g | 4.1 | Friendly |
| Restaurant Portion | 120g | 11.9g | 8.2 | Friendly |
GL ≤10 = Low (Friendly) · 11–19 = Moderate · ≥20 = High (Limit).
The page-level verdict is based on GL per 100g; this table shows how portion size changes the actual GL you get.
Practical Tips
💡 Balance Sodium
Pair with low-sodium foods throughout the rest of your day. Fresh herbs and spices can replace salt as flavoring.
💡 Check Your Own Response
Individual blood sugar responses vary. Use a glucose meter to understand how this food affects you personally.
💡 Glycemic Load Over Glycemic Index
GL accounts for both the speed AND amount of carbohydrate, making it more practical for real-world eating than GI alone.
💡 Pair Carbs With Protein
Adding protein to a carbohydrate-containing meal slows digestion and helps prevent blood sugar spikes.
Common Questions
How does KFC Fried Chicken ORIGINAL RECIPE Wing meat and skin with... rate for blood sugar control?
KFC Fried Chicken ORIGINAL RECIPE Wing meat and skin with... is classified as diabetes-friendly (GL ≤10). The data suggests a lower blood sugar impact — dietary reference only, not a substitute for professional medical advice.
What is the glycemic load of KFC Fried Chicken ORIGINAL RECIPE Wing meat and skin with...?
KFC Fried Chicken ORIGINAL RECIPE Wing meat and skin with...'s glycemic load: 6.8 (per 100g). Unlike GI which only measures speed, GL accounts for actual carbohydrate quantity — making it the more practical number for diabetes management.
How does KFC Fried Chicken ORIGINAL RECIPE Wing meat and skin with... affect blood sugar?
Blood sugar impact of KFC Fried Chicken ORIGINAL RECIPE Wing meat and skin with...: Low. The key factors are its GI (68.1) and available carb content (9.9g/100g), which together produce a GL of 6.8.
Is the GI value accurate?
The GI of 68.1 for KFC Fried Chicken ORIGINAL RECIPE Wing meat and skin with... is estimated (Tier 3), not directly ISO-tested on this specific food. It is based on the weighted average GI of foods in the Fast Foods category from the International GI Tables (Atkinson et al., 2021). Actual GI may vary by variety, ripeness, cooking method, and individual response. We display estimated values with full transparency so you can make informed decisions.
Why is this food labeled pro-inflammatory?
KFC Fried Chicken ORIGINAL RECIPE Wing meat and skin with... is classified as a refined grain — the bran and germ are removed during processing, stripping fiber and nutrients. Research shows diets high in refined grains are associated with elevated inflammatory markers (CRP, IL-6), which can worsen insulin resistance. Choosing whole-grain versions when available can provide anti-inflammatory benefits from fiber and polyphenols (Liu et al., AJCN 2002; Qi & Hu, 2012).
Is the sodium level a concern?
KFC Fried Chicken ORIGINAL RECIPE Wing meat and skin with... contains 530mg of sodium per serving — well above the ADA's recommendation of <2,300mg daily. High sodium intake can raise blood pressure, compounding cardiovascular risk — the leading cause of death in people with diabetes. If you eat this food, balance it with lower-sodium choices during the rest of the day. Fresh herbs, spices, and citrus can replace salt as flavoring.
Where This Data Comes From
Data Tier: TIER 3 — estimated from category average
Glycemic Index (GI): 68.1 — subcategory_avg:Fast Foods. Source: International GI Tables (Atkinson, Brand-Miller et al., Diabetes Care, 2021). University of Sydney GI Research Service.
GL (per serving, 60.0g) = 6.8 × 60.0 ÷ 100 = 4.1
Nutrition Data: USDA FoodData Central, SR Legacy Release (April 2018). FDC ID: 170347. Data are in the public domain (CC0 1.0).
GL Classification: ≤10 = Low (Low GL), 11–19 = Moderate (Eat in Moderation), ≥20 = High (Limit). Based on University of Sydney Glycemic Index Foundation classification.
⚠️ GI value is estimated, not directly ISO-tested on this specific food. Actual GI may vary by variety, cooking method, and individual glycemic response.
Cite this page: GlycemicWise. “KFC, Fried Chicken, ORIGINAL RECIPE, Wing, meat and skin with breading — Glycemic Load & Diabetes Reference.” GlycemicWise, July 2026. https://glycemicwise.com/foods/kfc-fried-chicken-original-recipe-wing-meat-and-skin-with-breading/
Dietary reference — not medical advice. This page provides evidence-based dietary reference information for general educational purposes. It is not a substitute for professional medical advice, diagnosis, or treatment. Individual blood sugar responses vary significantly. Always check your blood glucose to understand your personal response to foods, and talk to your doctor or a registered dietitian before changing your diet. Data sources are cited above and publicly available from the USDA and the University of Sydney Glycemic Index Research Service.