Chicken feet contain about 84 mg of cholesterol per 100 grams, which is a moderate amount. That’s roughly 20% of the traditional daily guideline for cholesterol intake. Compared to other parts of the chicken, this puts chicken feet in a similar range to dark meat like thighs, and noticeably higher than chicken breast.
How Chicken Feet Compare to Other Cuts
To put 84 mg per 100 grams in context, chicken breast contains around 53 mg of cholesterol per 100 grams, while chicken thigh meat comes in at about 83 mg per 100 grams. So chicken feet land right alongside thigh meat and carry roughly 60% more cholesterol than breast meat. None of these numbers are extreme on their own, but they add up if you eat large portions or combine chicken feet with other cholesterol-rich foods in the same meal.
A typical serving of two chicken feet (about 70 grams) provides around 150 calories, 14 grams of protein, and 10 grams of fat with virtually no carbohydrates. The fat mostly comes from the skin, which is sometimes removed during preparation.
Does Dietary Cholesterol Still Matter?
The American Heart Association’s 2026 dietary guidance notes that dietary cholesterol is no longer considered a primary target for heart disease risk reduction in most people. That said, heart-healthy eating patterns still tend to be naturally low in foods high in cholesterol. So while eating chicken feet occasionally is unlikely to be a problem for most adults, regularly consuming large quantities could contribute to elevated blood cholesterol over time, particularly for people already managing heart health concerns.
Cooking Method Changes the Picture
The cholesterol in the chicken feet themselves is only part of the story. How you prepare them makes a significant difference to their overall impact on your heart health.
Deep-frying, one of the most popular preparation methods, adds trans fats and extra calories that can raise total cholesterol, triglycerides, and LDL (“bad”) cholesterol while lowering HDL (“good”) cholesterol. Deep-fried chicken feet may also come coated in sauce, further increasing fat and calorie content. These additions can easily outweigh any nutritional benefits the feet offer on their own.
Simmering chicken feet into bone broth is a much lighter option. Boiling or braising extracts collagen and protein into the liquid without adding unhealthy fats. If you enjoy chicken feet but want to keep cholesterol and fat intake in check, broth-based preparations are the better choice. Dim sum-style steamed or braised chicken feet, common in Cantonese cuisine, also avoid the added fats that come with frying.
The Collagen Upside
Chicken feet are unusually rich in collagen, the structural protein found in skin, cartilage, and connective tissue. This is their main nutritional selling point. A serving of two feet also delivers 15% of the daily value for folate (vitamin B9), 5% for calcium, and 5% for phosphorus. The collagen content is why chicken feet produce such a rich, gelatinous broth, and why they’re traditionally valued in many cuisines for joint and skin health.
The trade-off is straightforward: chicken feet offer real nutritional value from collagen and protein, but they carry moderate cholesterol and enough fat that preparation method and portion size matter. Enjoyed in broth or braised dishes a few times a week, they’re a reasonable food choice. Eaten deep-fried in large quantities on a regular basis, the cholesterol and added fats start working against you.