Your favorite chicken part?

[Novelty_Bobble]

@Left_Hand_of_Dorkness

So you killed her? Harsh, dude.

To be fair, on that particular day she had already failed to iron my shirt and make my dinner. Her standard of dress and make-up fell far below what I expect for our evening meal and then she had the temerity to offer an “opinion” on the geopolitical fallout of the current Arab uprisings.

She had it coming…Women, know your limits!

[panache45]

I’m definitely a thigh man.

[BigT]

@tdn

Drumstick followed closely by wing, but it really depends on how it’s prepared. Roasted and sitting in its own juices? Oyster. BBQed? Thigh. Stir fry? Breast. But for eating it fried with mashed potatoes and gravy and cole slaw and a biscuit, like God intended, then it’s drumsticks and wings all the way.

Mine also depends on how the chicken is cooked. Dark meat is better for stewed or slow cooked meat. Fried, it’s the breast, although the dark meat is not far behind.

And the order of preference for dark meat is different based on whether it’s still on the bone. If it is, legs are better, although, when pan fried, quarters are awesome.

Wings are only good if there’s good skin, and the skin is only good if there’s a good batter or seasoning.

I don’t consider the other parts of a chicken to really be chicken. Chicken livers, gizzards and oysters have to be specifically specified as such, while breast, thighs, legs, and wings can just be called chicken.

BTW, thanks for reminding me about the fried chicken breast in the fridge. It made a good breakfast.

[pulykamell]

@BigT

Wings are only good if there’s good skin, and the skin is only good if there’s a good batter or seasoning.

You keep your batter away from my wings! Actually, properly deep fried, the wings need no batter. Flabby skin, I agree, is not so appetizing.

[lindsaybluth]

shudder People batter their wings?

[Leaffan]

I love breasts.

[Azeotrope]

@Novelty_Bobble

We are lucky in our family as we all like different parts, so the carcass ends up picked clean.
However, my wife made the fatal mistake of introducing our small children to crispy chicken skin.

She didn’t stop to consider that, thanks to geometry, buying a chicken double the weight doesn’t give you double the amount of skin.
The moral of this tale? skin lovers in larger families are on a hiding to nothing and they need to remain single or, married with a skin-averse partner.

The same goes for pork crackling, but that is for another thread.

The trick is to roast two smaller chickens, with more surface area for your crispy chicken skin eating pleasure. It also works if you have a large number of dark meat prefer-ers in your family.

Mmmm, pork cracklin’s

[pulykamell]

@lindsaybluth

shudder People batter their wings?

Yes. And some places that don’t know any better will sometimes advertise them as “Buffalo wings.” This irritates the crap out of me, as “Buffalo wings” pretty much have an accepted definition, and battering or breading is not part of it. It’s like the one time I ordered “French Onion soup” in a cafe and got something with cream in it. WTF?

[cuauhtemoc]

@Leaffan

I love breasts.

Yeah, but what’s your favorite chicken part?

[AClockworkMelon]

Drumstick. It’s delicious and I can pretend I’m a stereotypical king from some movie set in medieval times- you know, the kind that’s always in the feast hall chowing on drumsticks, pausing occasionally to burp or laugh. There’s no downside.

[TBG]

Drumstick? Turkeys have drumsticks, chickens have LEGS.

But I picked breast. Wings and legs are okay too. Do not care for thighs. Would not eat offal on a bet.