Breast: Breast meat comes from the front of the bird and consists of lean muscle. It’s where almost all of the bird’s “white meat” is found, which makes it a popular and common food item on tables throughout the country.
Tenderloin: The tenderloin is a long and narrow muscle found beneath the breast muscles, so it’s similar in taste and texture. The finger-friendly size and shape makes it a perfect choice for breading and frying. A lot of backyard chefs are more than willing to make room for tenders on the barbeque too. They might dry out a little when overcooked, but tenderloins make for a sumptuous cut of white meat when you get it right!
Thigh: A lot of poultry fans really enjoy dark meat, which is one of the reasons thighs are so popular. Cajuns in particular have a certain reverence for the thigh, as it’s the star ingredient in a chicken and sausage gumbo. Thigh meat is darker and contains more oil than breast meat, making it a juicier cut that’s much more forgiving when slightly overcooked. When marinated, the versatility of the thigh is virtually unrivaled, making it ideal for browning and using in gravies, jambalaya, or shish kabobs. The cut comes from the underside of the animal between the legs and wings, and is largely to thank for the popularity of our stuffed chicken thighs.
Drumstick: Another favorite for finger-food fans. It’s one of the few cuts of meat that comes with its own convenient handle and just enough meat for a few big bites. Drumsticks are the legs with the feet removed. The dark meat in this cut is friendly to heavy seasoning and marinades as well as grills and barbecues. It’s also one of the most popular cuts of chicken when fried!
Wings: Wings don’t make the meatiest cut, but they can still pack plenty of crunch and flavor. Wings may be served whole or divided into drumettes, which connect directly to the torso, and flats, which are the smaller piece closer to the wing tips. They are usually cooked briefly at high temperature and are a classic choice for game day and tailgating.
Giblets: The heart, liver, kidneys and gizzards aren’t everyone’s favorite cut, but they have plenty of potential. In fact, many authentic Cajun recipes use chicken giblets. They can be cooked down into the food or simply used for flavor before being removed.
Neck: Aside from being an excellent source of calcium, chicken necks are an awkward piece of meat with plenty of flavor. While they usually play second fiddle to their more substantial cousin: the turkey neck, they can make for a delightfully salty snack. They are also a great option for making soups, broths, and gravies.
Back: Despite what you may expect from the name, chicken backs are mostly rib cage and torso. The cut is essentially everything that’s left after removing the other cuts. There’s some meat with a lot of bone and other tissues. It’s a staple for home-made chicken broths where it’s boiled down at high temperatures for at least a few hours, and their high fat content adds moisture to a dish.
