Kitchen Tips How To Chicken Parts 101: What to Do With Each Cut Here’s your guide to chicken anatomy. By Corey Williams Corey Williams Corey Williams is a food writer for MyRecipes and Allrecipes. She has a decade of journalism experience. Allrecipes' editorial guidelines Published on February 18, 2021 What's the difference between a chicken thigh and a drumstick — and where do breasts and wings fit into the equation? If you've ever found yourself staring blankly at the poultry aisle in the grocery store, you've come to the right place. Here's what every cook should know about the different parts of a chicken (and how to use each one): Whole Chicken LauriPatterson/Getty Images When you've got a whole chicken on your hands, you've got the whole shabang: One breast (with two halves), two thighs, two drumsticks, and two wings. If you don't want to cook the chicken whole, you can segment it at home or let a butcher handle the dirty work. Buying a chicken whole is cheaper than buying it piece-by-piece, so this is a good option if you're working with a tighter budget. Uses The options here are pretty much limitless. Roast or grill the bird for an impressive dinner, cook it in your slow cooker or Instant Pot, or use its parts separately. Don't even think about throwing your leftovers away: Use them to make a cheap and versatile chicken stock. Recipes Juicy Roasted Chicken Honey Baked Chicken Chicken Savoy Spatchcock Chicken Beer Can Chicken More: Ways to Use a Whole Chicken Breast mikroman6/Getty Images The breast is a lean cut of white meat found on the underside of a chicken. A whole breast includes two halves, which are usually separated and sold individually. The breast is loosely attached to a thin muscle called the tenderloin (this is where chicken tenders come from). Because the white meat from the breast is generally considered more desirable than other parts of the chicken, it is often more expensive. Chicken Breasts vs. Cutlets vs. Tenderloins: What's the Difference? Uses There are countless ways to use a chicken breast. Try them baked, grilled, boiled, fried, or barbecued. Breasts are low in calories but high in protein, so they fit seamlessly into a healthy diet. Recipes Chef John Chef John's Chicken and Mushrooms Garlic Chicken Three-Ingredient Baked Chicken Breasts Chicken Cordon Bleu Tender Italian Baked Chicken More: Chicken Breast Recipes Legs Westend61/Getty Images Each leg consists of two dark meat cuts: thighs (the top portion) and drumsticks (the bottom portion). You can buy leg quarters — which includes a thigh, a drumstick, and a portion of the back — or you can buy drumsticks and thighs separately. Leg meat is generally less expensive than breast meat. Legs are fattier than breasts, so they're quite juicy and flavorful when cooked correctly. Uses Drumsticks and thighs are great for smoking, frying, barbecuing, as their extra fat makes them difficult to overcook. Pair them with a side or stir their meat into a hearty soup. Recipes Cajun Chicken Drumsticks Evie's Chicken Quarters Spicy Hot Chicken Legs Oven-Fried Chicken Legs Crispy and Tender Baked Chicken Thighs More: Chicken Leg Recipes Wings Vadim Agapov/Getty Images Each wing can be divided into three parts: the wing tip (the outermost section that is typically thrown away), the drumette (this looks like a small drumstick), and the wingette (some people call this part the "flat"). Chicken wings, which are considered white meat, are budget-friendly and easy-to-prepare. Uses Chicken wings are most commonly baked or fried and eaten as a finger food. A sports bar staple, they're served as an appetizer or an entree. Recipes Photo by Tricia Winterle Jaeger. Restaurant-Style Buffalo Wings Baked Chicken Wings Crispy Baked Chicken Wings Smoked Chicken Hot Wings Easy Lemon Pepper Chicken Wings More: Chicken Wing Recipes Was this page helpful? Thanks for your feedback! Tell us why! Other Submit