dupe
Another vote for the skin. Crispy and batter-fried. Peel it off and go nuts.
Yes. I am an equal opportunity chicken eater, Love it all.
Dark meat preferred, especially drumsticks.
But, honestly, I’ll eat pretty much any part of a chicken.
Depends on how its cook.
I like the leg if it is fried.
I like the breast most other ways.
Legs for almost everything except soup.
I made a Buffalo chicken sandwich a year or so ago in which I saved the skin from some chicken I was cooking up for broth and fried it crispy. (Basically, gribenes, if you are familiar with Jewish cooking.) It finally made a Buffalo chicken sandwich worth eating. I’m surprised more places don’t do this. (Probably a pain in the ass to source all that chicken skin.) ETA: The chicken skin cracklings were used to top the thinly cut breast, in case it’s not clear. It’s like chicken bacon!
Assuming the chicken is fried or roasted and still warm–the skin. MMMMMM!!!
Thighs. Grilled and barbecued with the back portion attached so the oyster is there, too. Seems less wasteful to me, to include the back with the thigh, too.
I’ve also been known to boil whole chickens to make a huge pot of soup with, and when I take it all apart I’ll put all the skin on a baking sheet and bake it with salt and pepper to make crispy (bacony) skin cracklins. I do not share.
One which doesn’t seem to get much attention in the west is breaking open the bones and sucking out the marrow. It’s like the poor man’s foie gras.
QFT
Then thighs
then drums
Breasts are dry as hell 99% of the time. I worked at a place that really got them right and we have a place not to far away called Caveman Kitchens that does them right as well. Literally the only 2 places I have ever enjoyed chicken breast.
The oyster is really the thigh. When people say they like the thigh what they probably like is the oyster.
Why would you say that? Most thigh I come across doesn’t even include the oyster. When I say I like the thigh, I mean the whole thigh. The only time I really get at the whole oyster is if I get a whole bird intact.
I should add, I do sometimes see them on the leg quarters, but when I buy supermarket thighs (and I buy about 5-8 pounds a week to make broth and as part of my dog’s food), they are butchered such that the oyster is not included. Good lord, do I wish they were there, so I could make a dish of just chicken oysters. 
I don’t think I ever had a thigh piece that didn’t have the oyster unless it had been skinned or de-boned.
Maybe I should look for another butcher. Seems they cut 'em too close where I go. 
As finger food, legs. As a fork-and-knife meal, breasts.
You mention using a supermarket and it’s my experience that they do cut the thighs down to exclude the oyster. You might have better luck if you buy “leg quarters” there.
Or you can always find a new source or buy whole chickens and cut up your own.
My favorite part is the skin. I’ve been wanting to ask the butcher if he can save up a big bag of skins for me so I can make gribenes, but so far I’m too…chicken.
The rest, I’ll eat all of it except the drumsticks. Too awkward and gristly. And I only use the offal for dressing, gravy, or dirty rice.
I love chicken skins, too, despite how bad they are for me.