I prefer breasts, thighs, and legs. Wings, if that’s all that’s available. Broasted is my favorite cooking method, but pan fried, deep fried, grilled, baked, and rotisserie are delicious.
Feet? How much meat is on chicken feet, or do you eat the whole thing somehow?
My favorite piece is the thigh. Legs are fine, as are gizzards and hearts. I enjoy the whole bird, though…
I’ll have a triple order of chicken hears with a side of mashed taters and gravy gravy gravy, please.
There is little to no meat at all; the edible parts are entirely skin and fat. The rest is all tendon and bone.
Breasts for most occasions, livers for stroganoff, and “other” for eggs. Isn’t the egg a part of the hen?
/waggle
Boneless pieces fried.
Ah, boneless necks, must be.
I like pretty much all of them.
In preference, I’d probably list it: wing, breast, thigh, drumstick. The liver and gizzard are interesting as a bite or two, but I don’t usually eat much. (And I’d have to be fast to beat my wife to them anyway). The neck is only used for broth around here, and that’s often where livers, gizzards, hearts, etc go as well. (Bake the chicken in the oven, braise the other parts in a pan. Combine drippings from both sources for a sauce/gravy/a jus.)
The breast is the easiest part to cook wrong, so I often avoid it if other people are cooking.
I am not a fan of dark meat.
I like boneless skinless breasts. I cut them thin and marinade them for flavor or make a pan sauce. Or poach them in vegetable broth for salad. I hope to be smoking and grilling them soon. If it ever stops raining. Not that I’m complaining. I’ll cook inside.
Lately my favorite is pechuga sin hueso marinada from El Rancho Supermarket. It’s boneless skinless chicken breast cut thin, pounded flat, and then marinated in something that makes them bright red. Not very spicy, but a little kick. Oh so good chicken fajitas.
There was a day when I used to buy whole chickens and cook them all day and make broth and have mounds of shredded chicken meat for casseroles and tacos and salads. I’d also have chicken grease everywhere and be sick of the smell and sight of the stupid birds. I understand that some people enjoy this process. I do not. One of the joys of getting divorced was being able to make the decisions on where the splurge would occur. Baseball cards and boneless, skinless chicken breasts were the winners. (and me)
You forgot the cook’s treat - the oysters.
I like the thigh the best. Flavorful meat, one bone to deal with (usually), and easy to eat. When I cut up a whole chicken, I also like the wings, but MayGirl likes them, too, so I usually give them to her.
I’ll eat the breast and the drumstick, but they aren’t my favorites. I don’t eat organ meat.
The favorite chicken dish here is a toss-up: either oven-fried chicken or buttermilk fried chicken. Both are just good stuff. 
First choice: breast. Yes, it’s bland. That’s what spices and sauces are for.
Second choice: liver pâté
Always went for dark meat, found white meet flavorless and even hard to chew, to dry. Never really understood why chicken breasts were so popular (and expensive especially before wings were popular), when one can get boneless thighs.
Wings are their own category however. If roasted the ‘drumette’ section can get a bit to white meatish for me.
I think wings are my favourite too. The drum end is meaty, the wingtip is crispy and you can crunch up some of the bones. The middle section, when cooked just right, you can pull out the two bones from the end, then eat the skin and meat together.
The skin is my favorite. After that, thighs or legs. Then the white meat. But as a rule I don’t eat chicken. Its very rare.
Breasts with an occasional hot wing.
I prefer thighs; they’re tender and have more meat than a drumstick and less of the gristle. However, a breast done right is good, too. That said I love a good rotisserie chicken because every part is usually cooked right and it’s all good.
If I am making chicken at home, I’d get breasts/tenders from breasts. But my very favorite is KFC Original Recipe thighs.