During the past couple decades, the perception has been that white meats such as chicken are healthier for you than red meats. Whether that's true or not, one thing is for sure... the antioxidant content in chicken is almost nonexistent (though the same can be said about red meats, too). What's interesting is that a chicken without skin tests slightly higher - 20% - than a whole chicken with skin, on an equal weight basis. This is likely because the skin contains no antioxidants. The brand used in this test was Prior and it was procured in Norway.
ORAC Value:
50
μ mol TE/100g.
The antioxidant value of Fried Chicken With Skin, Frozen described in ORAC units is: 50 μ mol TE/100g.