March 26, 2025
Chicken is a versatile protein, making it great to always have on hand. Whether frying, grilling, baking, or sauteing, there is a cut that works perfectly and stays succulent for a variety of dishes. If you want to make im-peck-able meals with quality poultry, learn about all the most common parts and ideal cooking methods below.
Choosing Quality Chicken: The Difference Between Dark and White Meat
Chances are you’ve heard white meat chicken is superior in terms of health benefits but lacking in flavor, while dark meat is tastier but too high in fat. However, it’s time for those assumptions to fly the coop! Both white and dark meat chicken parts contain essential vitamins and minerals like potassium, calcium, niacin, and iron. Plus, they are a great source of protein.
The choice between dark and white meat often comes down to personal preference and the dish you're preparing. White meat tends to be drier if overcooked, so it requires careful attention, while dark meat’s higher fat content helps keep it moist and tender during longer cooking processes.
6 Standard Parts and Cuts of Chicken
Understanding the standard parts and cuts of chicken can help you choose the right option for your recipes. Whether you're buying pre-cut pieces or breaking down a whole chicken yourself into an 8-way cut, each piece—from the lean and versatile breast to the flavorful thighs and drumsticks—offers unique textures and cooking possibilities.
When cooking chicken, the standard rule is to let the chicken reach an internal temperature of 165°. Some dark meats can benefit from reaching temperatures between 175° and 190° to help break down the connective tissues.
1. Chicken Breast
Meat type: White
Flavor & Texture: Mild, delicate, tender
Cooking Method: Bake, grill, poach, sauté, fry
This lean muscle is found on the front of the bird and is commonly packaged in two different ways:
- Boneless Skinless: One of the most widely available cuts available, boneless skinless chicken breasts lend themselves to a variety of options. Since the bones and skin have been trimmed away, this cut loves a marinade to introduce fat and seasoning.
- Bone-in: Although bone-in breasts come from the same part of the chicken as boneless breasts, they still have bones, skin, and some connective tissue attached. As the skin and tissues break down during cooking, bone-in breasts help retain juices and flavor.
2. Chicken Tenderloin
Meat type: White
Flavor & Texture: Mild, clean, moist
Cooking Method: Grill, poach, sauté, air fry, fry
The chicken tenderloin, often called the "tender", is a meat derived from the long, thin muscle directly under the breastplate. In terms of flavor, texture, and treatment, it is similar to chicken breast. Therefore, tenderloin can be substituted for boneless in most recipes.
3. Chicken Wings
Meat type: White
Flavor & Texture: Mild, clean, moist (FIX)
Cooking Method: Grill, fry, air fry, smoke
Chicken wings, party wings, flats, or drummetts - no matter what you call them, jumbo wings are a flavorful and versatile cut, perfect for appetizers, snacks, or game-day spreads. Their balance of crispy skin and tender meat makes them a crowd favorite in any preparation.
4. Chicken Drumsticks
Meat type: Dark
Flavor & Texture: Savory, robust, crispy
Cooking Method: Grill, oven bake, fried, confit, smoke
Drumsticks are a juicy and flavorful cut, taken from the lower leg of the chicken. They have rich dark meat that is bone-in and ski-on. Their built-in handle makes them ideal for easy, hand-held party food.
5. Chicken Thighs
Meat type: Dark
Flavor & Texture: Rich, meaty, tender
Cooking Method: Oven bake, grill, braise, browning, smoke
Chicken thighs come from the upper leg of a chicken, just above the drumstick. This dark meat cut is rich in flavor and stays tender during cooking due to its higher fat content. They can be bone-in or boneless.
6. Chicken Leg Quarter
Meat type: Dark
Flavor & Texture: Rich, meaty, tender
Cooking Method: Roasting, grilling, braising
Sometimes called hindquarters, the chicken leg quarter is a cut of chicken that includes the thigh, drumstick, and part of the back. It is a flavorful and juicy cut due to its higher fat content and is great for absorbing marinades.
Popular Chicken Options to Make Food Prep Easy
Managing a grocery budget and saving prep time when meal planning takes time. Luckily, your local CHEF’STORE has delicious, low-prep chicken items to make your life easier.
- Ground Chicken
- Boneless-Skinless Chicken Breast
- Bone-in Chicken Breast
- Chicken Skewers
- Fully Cooked Wings
Make Shopping for Chicken Easy and Affordable at US Foods CHEF’STORE
Let CHEF’STORE be your neighborhood go-to for succulent chicken cuts. Home cooks love our quality poultry, which is not only delicious but also budget-friendly. Plus, we stock everything you need to round out your at-home menu, including fresh produce, spices, dry goods, frozen foods, and more. With us, you can be confident that you're getting the best quality at the best price.
Stop by one of our locations near you or get ingredients delivered straight to your door with our third-party grocery delivery services.