Chicken is a versatile and budget-friendly protein that appears on dinner tables across the nation. Here in the United States, 75% of people eat chicken at least once a week. However, not all chicken cuts are the same. Each cut has unique characteristics that require different cooking methods. Whether you're looking for juicy, tender results or crispy, golden perfection, understanding the different cuts of chicken can elevate your culinary game. Let’s dive into the most common cuts and the best ways to cook them.
A whole chicken includes both white and dark meat, plus the bones and skin. It’s the most economical option and allows for a variety of cooking methods. One of the best ways to cook a whole chicken is by roasting it. Start by seasoning the chicken generously with the herbs and spices of your choice. The end result is crispy skin and tender meat. You can also spatchcock the chicken and place it on the grill for even cooking. With the whole chicken, you can use leftover meat for soups, stews, or shredded meat, and even save the bones for a rich, flavorful chicken stock.
The leanest part of the chicken is the chicken breast, as it’s all white meat that’s mild in flavor and very versatile. There are many ways to cook a chicken breast, though be careful about preventing dryness. If you plan on grilling the breast, marinate it beforehand. If pan-searing is easiest, use high heat to create a golden crust, then finish the chicken in the oven. You can also coat the chicken breast with breadcrumbs and seasonings and bake it in the oven. To ensure even cooking, butterfly or pound the breast.
Dark meat with more fat, chicken thighs are juicier and more flavorful than breasts. They’re available bone-in or boneless. You can grill the thighs easily, as the higher fat content prevents them from drying out. Roasting the thighs in the oven is ideal for crispy skin and tender meat, whereas braising the thighs is best for recipes like coq au vin or chicken curry.
A popular party favorite, chicken wings are small cuts that include both drumettes and flats. If you fry the chicken wings, you get extra crispy skin. Be sure to serve the wings with a variety of sauces, such as ranch, buffalo, and barbecue. For a healthier option, bake the wings until crispy, then toss them in the sauce. You can also grill chicken wings for a smoky, charred flavor.
The lower part of the leg, drumsticks are dark meat that’s flavorful and easy to eat. When grilling, brush the legs with barbecue sauce. If you plan on baking the drumsticks, season them with herbs and spices and you’ll get a delicious, crispy oven meal. You can also consider slow cooking the drumsticks for fall-off-the-bone results.
A combination of the thigh and drumstick, chicken legs are a cost-effective option that delivers big flavor. Roasting the legs allows you to achieve crispy skin and moist meat. You can also cook chicken legs on the grill or braise them for hearty dishes like chicken stew or cacciatore. Keep in mind that chicken legs take longer to cook, so use a meat thermometer to ensure they reach an internal temperature of 165°F.
A strip of meat found beneath the breast, tenderloins are lean, tender, and easy to cook. Saute them on the stovetop, which is perfect for stir-fries or pasta dishes. You can also bake the tenderloins in the oven, or grill them for a healthier alternative to fried tenders. Be sure to marinate the tenders beforehand and keep an eye on them, as they cook quickly and can dry out easily.
Giblets include the heart, liver, and gizzard, often found in whole chickens. They’re rich in flavor and high in nutrients. Giblets are an acquired taste, however! Some people like to fry giblets with onions and herbs for a quick, flavorful dish. You can also try using them to enrich gravy or chicken stock, or add them to traditional stuffing recipes for extra depth and flavor.
Understanding the different cuts of chicken and how to cook them is key to unlocking this protein’s full potential. Whether you’re grilling wings for game day, roasting a whole chicken for Sunday dinner, or sautéing tenderloins for a quick weeknight meal, there’s a chicken cut and cooking method for every occasion. When you’re in the mood for chicken but don’t want to cook, La Rosa Chicken and Grill has a full menu of chicken options to choose from!