The Ultimate Chicken Handbook

The Cuts

Every chicken part has a distinct taste and texture and optimal cooking methods.

Wing: The boniest cut, the wing is considered white meat. It is made up of three sections, the first of which is sometimes cut off and sold separately as a "drumette."
Good for: Braising, broiling, grilling, and roasting.

Drumstick: This dark-meat piece is often sold with the thigh attached, labeled as a "leg." To separate the two parts, cut through the joint with a sharp knife.
Good for: Braising, grilling, and roasting.

Thigh: Sometimes sold boneless, juicy dark-meat thighs are flavorful and hard to overcook.
Good for: Braising, broiling, grilling, and roasting.

Breast: This white-meat section is usually sold in one of two cuts.

• Boneless, skinless breast: Ever popular, this is almost always packaged split into halves. (Tenderloin strips come from the upper-muscle portion.)
  Good for: Broiling, pan-frying, poaching, and sautéing. 
• Cutlet: Made of pounded or thinly sliced breast meat, this cut cooks quickly and evenly, thanks to its uniform thickness.
  Good for: Pan-frying and sautéing.