Oyster, oyster, oyster! I sneak it before the hubby does. It is definitely the best part. But, since it wasn’t listed, I voted for the wing. When I was a kid, I loved dark meat, but can’t stand it now… (Insert vague Shakespeare quote here…)
Incomplete poll. No “crispy skin” option.
Ooh crispy skin. deliciously bad.
Which part has that little organ that you can dig out an eat? Isn’t that the breast? I love doing that.
I used to like the drumstick because that’s what my dad ate and he grew up among 7 other kids so getting the drumstick used to be pretty special for him. I still like it, but it’s not my favorite now.
Loves me some giblets. Heart, liver & gizzard. Since nobody else in the family likes them, I always grab them when the bird first comes out. Rinse, dump a little olive oil & minced garlic in the skillet, heat to high temp and saute giblets until well-browned. Nothin’ better!
Thighs for stews, curries or anything else were that texture and stronger flavor benefits the dish.
Favorite to gnaw on, fried or otherwise, would be the wing, then the breast. Not a fan of the drumstick for some reason. I voted for wings above. By a slight margin.
Too hard to pick. Crispy skin does need to be on the list. Most often bought: thighs, which I use in the crockpot as the starting point of a variety of different crockpotty concoctions. I also buy skinless, boneless breasts when they are on sale, as they regularly are: as pulykamell notes, can’t beat 'em as useful animal protein.
Breast or thigh depending on what I’m cooking.
Breast mostly though.
You left off the skin, not that I eat it, but I know others that do. One dirt bag at work would sometimes strip all the chicken skin off all the chicken pieces and leave the rest at the table.
The skin. But actually I like the breast.
I’ve never understood the assumption that everyone wants the drumstick, and these statistics don’t even support that idea, so I wonder where it stems from.
Yet another for the oyster, but the first to mention the scene in the film Amélie where an oyster is eaten.
Thighs. Lots of skin, lots of meat between the bones, not much left after nomming.
I don’t eat much meat anymore, I’m mostly vegetarian aside from very select meat bought for home. I do miss those chicken thighs!
Did you all pretend you couldn’t see or hear him until he though he had become a ghost?
No love for the Parson’s Nose? Deliciously fatty with crispy skin when cooked well.
Thigh, nothing else is even close. Wings are always lacking in meat; I prefer turkey wings.
No, no, no. Wings are perfect in the skin:meat ratio. Almost 1:1! 
So you killed her? Harsh, dude.
I love a chicken leg. I’ve almost given up on all other parts. Wings are okay, though. I’ve never heard of the oyster and am not sure what you all are talking about and I was afraid to click the link. I thought maybe it was that little flap of skin and fat that hangs over the hole. <hork>
So I take it you buy the leg quarters when they go on sale? If you like the dark meat, and watch out for sales, that can really save you money.
I usually just eat the breast, occasionally the wing, if I’m eating parts of a whole chicken, or if I buy chicken parts. I prefer to roast chickens, have roast chicken the first day, and then make chicken soup. And chicken pot pie, and chicken’n’dumplings.
If I have my druthers, though, I’ll take turkey over chicken any day.
No that’s the “parson’s nose” that Noel Prosequi referred to. The “oyster” is a small muscle at the top of the leg.
If you turn a roast chicken over and strip the soggy skin away you’ll see two, roughly circular discs of meat either side of the centreline.
If you apply gentle sideways finger pressure to them they will slide straight out.
So next time, flip that baby over and experiment to your heart’s content. Even if you don’t find the oyster first time it is all good.