As long as it’s dark, I couldn’t care less which piece it is, although drumsticks are super handy. To me, white meat is too dry.
Eh. Different things. Breast wins for making a big old skillet or pot of meat because it’s easier to debone. Heh. Fried chicken or “handmeat”? Go for even those sinewy drumsticks after thighs. Just tastes better.
And, of course [Lisa Lampanalli] who can forget the winglets? [/LL]
For me it depends how much protein I want after a walk (>=20 mi) or a run/jog – breasts are easier to “grab” but it’s about function rather than aesthetics at that point.
white meat tastes good with gravy goodness.
I tend to buy leg and thigh quarters. I only eat white meat when I buy a whole chicken.
DARK MEAT! Especially the legs. My favorite part is the handle it’s born with. 
I can’t eat white meat by itself. Gotta wash it down with gravy or my beverage, which gets tedious before too long. If it’s thoroughly marinated and tenderized (by being cooked in a casserole or some such), it’s okay. But I still prefer dark.
I’m the opposite. If the breast is slow cooked in a casserole, yuck. Stringy, dry, blech. Grilled quickly, fried, stir-fried, or breaded and fried, it’s good. The line between cooked through and overcooked is quite fine with chicken breast. Brining it buys you a bit of a fudge factor, though.
I kind of think of chicken breast as the tofu of meats. It has very little flavor on its own (at least your typical factory farmed American chicken) and I just use it as a generic protein source.
I suck at dealing with bones, so I tend to eat drumsticks. On the other hand, when it comes to wings, I love the little safety pins. I rip them apart like a barbarian and eat it all up. 
I agree. Gimme meat on a stick.
But the best part of the chicken? It’s the skin.
Thigh is my favorite for bone in/skin on cooking. Breast for something like a compound dish like Chicken Kiev.
I really prefer to roast or poach a whole chicken so I have a bunch of meat off the bones, turn it into anything, chicken salad or chicken divan, chicken and rice, chicken soup.
**Chicken: white meat or dark meat? Which pieces? Why?
**
Answer is yes. I like it all. Order of preference is thighs, breast, wings.
Drumstick or breast work for me. I think thighs have a slightly odd flavor I don’t much care for, and wings are too much hassle relative to the amount of meat.
For fried chicken it’s dark meat.
Stir fry it’s white meat. Or even a blackened chicken breast with a side of red beans an rice is unbeatable.
Also: (let me put my snobby hat on) If your white meat is dry; you’re doing it wrong.
Fried, grilled, or diced and spiced for tacos, thighs are the best. They’re like drumsticks with extra meat! In chicken and noodles, soup, or other stuff, it’s all good. I don’t dislike breasts, I just like thighs better. I hope that the breast=better culture continues so that the good stuff stays cheaper!
You’re supposed to eat wings the way God intended them. Cut in half, fried up in butter and hot sauce, and served with blue cheese dressing.
Here’s another person who doesn’t understand why people like white meat. My SO does, and he cooks, and he cooks wonderfully, so I eat them, but they are not my favorite. Drumsticks for me, please.
Dark. White. Fried. It’s all good…
Thank you! That’s exactly how I feel - only I feel it to the point where if there’s no breast available, I’ll shrug & go without.
In order of preference: Thighs, Drums, Wings, Breasts but I love chicken period so more off all four please!
Dark meat is greasy and gross…I honestly don’t understand why people would like it more than succulent white meat.
Because it has flavor and actually tastes like something. ETA: And, as someone who actually does enjoy white meat, I don’t see how you can call it “succulent” compared with dark meat, unless we have differing definitions of “succulent.”