10 Different Chicken Cuts with Pictures & Their Best Uses

Chicken is one of the most versatile proteins, used in cuisines worldwide. But did you know that different cuts offer unique flavours, textures, and the best cooking methods? Understanding chicken cuts can elevate your cooking, whether you’re a home cook, culinary student, or hospitality professional.

In this guide, we’ll explore 10 different chicken cuts with pictures, their best uses, and cooking tips to help you make the most of each part—from juicy thighs to crispy wings and tenderloins.

Get a quick overview of 10 different chicken cuts with pictures and their best uses in this infographic before diving into the details below.”

Infographic of 9 different cuts of chicken

Let’s dive in and master the art of chicken preparation!

Table of Contents

1. Whole Chicken

Whole raw chicken on a rustic wooden cutting board, surrounded by fresh rosemary, thyme, salt, and a chef’s knife in a professional kitchen. High-quality food photography with soft natural lighting." — *A whole raw chicken, perfectly prepped on a rustic cutting board with fresh herbs and seasonings – ideal for roasting or meal prep.*

A whole chicken is one of the most affordable, versatile, and flavorful options for home cooking. It includes all parts—breast, thighs, drumsticks, wings, and sometimes giblets—allowing you to prepare multiple dishes from a single purchase.

Whether you’re roasting, grilling, frying, or simmering, understanding how to cook and use a whole chicken can elevate your meals while saving money.

Best Uses: Ideal for roasting, delivering rich flavors and a crispy texture. Offers versatility in cooking methods, from grilling to braising. Perfect for making homemade stock or broth, ensuring minimal waste. Great for meal prep, allowing multiple dishes from a single chicken.

2. Chicken Breast: A Versatile & Essential Cut

Boneless, skinless chicken breast placed on a wooden butcher’s board, smooth and freshly trimmed, with a chef’s knife beside it and subtle seasoning in the background. Professional food photography with soft natural lighting. — *A lean, boneless, skinless chicken breast perfectly trimmed and displayed on a wooden butcher’s board – ideal for healthy cooking.*

Chicken breast is a lean, protein-rich white meat located on the front of the chicken. It is one of the most sought-after and expensive cuts, known for its mild flavor and adaptability. Used in a variety of cuisines, it suits grilling, baking, stir-frying, and roasting.

Its low-fat content makes it a favorite for healthy meals and fitness diets. Whether in home kitchens, restaurants, or hotel menus, it remains a culinary staple worldwide.

Types of Chicken Breast Cuts

1. Boneless, Skinless Chicken Breast

A lean and tender cut without bones or skin, making it quick and easy to cook. It is the most expensive chicken breast cut due to its high demand and convenience. Popular in the U.S. and globally, it is favoured for healthy meals.

Its mild flavour absorbs seasonings well, making it adaptable to various cuisines. Ideal for those seeking a low-fat, high-protein option.

Best Uses: Grilling, baking, stir-frying, and sautéing. Commonly found in salads, sandwiches, wraps, and as a standalone entrée.

2. Split Chicken Breast

Also called split breast halves, this cut includes bone and skin, adding flavor and moisture. It is created by splitting a whole chicken along the breastbone, leaving one side of the rib cage attached. This cut is more affordable than boneless breast and retains more natural juices.

The bone enhances taste, making it a great choice for slow cooking and roasting. A versatile option for hearty and flavorful meals.

Best Uses: Casseroles, salads, sandwiches, soups, and pasta dishes. Excellent for slow-cooked or braised recipes.

3. Bone-In Chicken Breast

This cut includes the breastbone, rib cage, and often the skin, which enhances flavour, moisture, and texture. The bone helps retain juices during cooking, making it richer and more succulent than boneless options. It is a versatile choice for both home and professional kitchens.

Often used in gourmet dishes, it’s ideal for recipes that require longer cooking times to develop deep flavors. A great option for classic and elegant presentations.

Best Uses: Roasting, grilling, or pan-searing. Suitable for stuffing and serving as a hearty main course.

3. Chicken Thigh:

Fresh raw chicken thighs placed on a wooden butcher’s board, showcasing their plump texture and rich dark meat color. A chef’s knife is positioned beside them with fresh herbs and seasoning in the background. Soft natural lighting enhances the presentation." — *Fresh, plump chicken thighs arranged on a wooden butcher’s board with a chef’s knife, fresh herbs, and seasoning—perfect for rich and flavorful cooking.*

Chicken thighs are dark meat, located on the underside of the chicken between the legs and wings. They are prized for their rich flavor, moisture, and tenderness, making them a favorite among chefs and home cooks alike.

Thigh meat is higher in fat and oil than chicken breast, resulting in a juicier and more forgiving cut that remains tender even when slightly overcooked. These characteristics make chicken thighs ideal for slow cooking and high-heat methods.

Types of Chicken Thigh Cuts & Their Best Uses

1. Bone-In, Skin-On Chicken Thigh (Thigh Cutlets)

This cut keeps the bone and skin intact, making it one of the most flavorful and juicy options. The bone helps retain moisture, while the skin crisps up beautifully when roasted or seared. It is cheaper than boneless thigh fillets and commonly used in dishes requiring deep flavour.

Best Uses:

Grilling & Roasting – Enhances smoky flavours while keeping the meat juicy.
Baking & Braising – Slow cooking methods allow the flavours to develop further.
Crispy Chicken Dishes – The skin gets crispy while sealing in moisture.

💡 Pro Tip: Score the skin lightly before cooking to render excess fat and achieve a perfect crispy texture.

2. Boneless, Skinless Chicken Thighs (Thigh Fillets)

A tender, juicy, and versatile cut, with a higher fat content than chicken breast, making it more flavorful and forgiving. It is more expensive than thigh cutlets due to its convenience and ease of cooking. The absence of bones allows for quick preparation, making it perfect for a variety of dishes.

Best Uses:

Stir-Frying & Sautéing – Quick-cooking methods that preserve moisture.
Grilling & Baking – Holds up well to marinades and absorbs flavours beautifully.
Curries & Stews – The slightly higher fat content adds richness to sauces.

💡 Pro Tip: Marinate boneless thighs for extra tenderness and flavour absorption before cooking.

4. Chicken Drumstick:

Raw chicken drumsticks placed on a wooden butcher’s board, fresh and plump with skin intact. A chef’s knife is positioned nearby, with fresh herbs and seasoning scattered around. Soft natural lighting enhances the moisture and texture of the meat. — *Plump, fresh chicken drumsticks arranged on a wooden butcher’s board with a chef’s knife, fresh herbs, and seasoning—perfect for delicious home-cooked meals.”*

Chicken drumsticks come from the lower portion of the leg, containing dark meat with the bone intact and covered in skin. This cut is extremely flavorful and juicy, thanks to its higher fat content compared to white meat.

Drumsticks are a budget-friendly and widely available option, often served as a crowd-pleasing finger food. They hold up well to various cooking methods, making them a staple in both home kitchens and professional culinary settings.

Why Choose Chicken Drumsticks?

Rich, dark meat – Offers deeper flavour and juiciness.
Affordable & widely available – A cost-effective poultry choice.
Versatile for many cooking styles – Absorbs marinades and seasonings well.
Great for casual dining & events – Common in buffets, parties, and quick meals.

Best Uses for Chicken Drumsticks:

Grilled or Baked for Crispy Texture – Perfect for BBQs, family meals, and casual dining with a flavorful, crispy skin.
Fried for Classic Crunch – A staple in fast food and comfort food menus, offering a crispy outer layer with juicy meat inside.
Slow-Cooked for Deep Flavor – Ideal for soups, curries, and braised dishes where the bone adds richness and depth to the broth.

5. Chicken Wing

"Raw chicken wings neatly arranged on a wooden butcher’s board, displaying the drumette, wingette (flat), and wingtip. A chef’s knife is placed nearby to indicate natural cutting points, with fresh herbs and seasoning subtly scattered. Soft natural lighting highlights the textures and moisture of the meat."

Chicken wings are small but packed with flavour, making them a top choice for appetizers, party snacks, and casual dining. They are cheaper than cuts like chicken breasts or thighs and are typically divided into three parts:

Drumette (meatiest, resembles a drumstick)
Wingette/Flat (middle section, tender meat between two bones)
Wingtip (smallest part, great for stocks and crispy snacks)

Chicken wings absorb marinades and sauces exceptionally well and can be cooked in multiple ways, including frying, baking, grilling, and braising.

Types of Chicken Wing

1. Whole Wing (Taken from the Entire Wing Section)

Whole chicken wings include all three parts (drumette, wingette, and wingtip), making them a versatile and flavorful cut. When cooked whole, they retain moisture better and crisp up beautifully. Whole wings are commonly used in grilled, baked, or fried dishes, often tossed in sauces for added flavour.

Best Uses:

Perfect for Buffalo & BBQ wings – Crispy, saucy, and packed with flavour.
Great for grilling & roasting – Keeps the meat juicy while adding smokiness.
Stuffed wings for gourmet dishes – Used in fine dining for unique recipes.

2. Wingtip (Taken from the End of the Wing)

The smallest part of the wing, the wingtip contains little meat but is rich in collagen and flavor. It is often discarded but has valuable culinary uses, especially in stocks, broths, and sauces. When fried, wing tips become crispy and crunchy, making them a delicious snack or garnish.

Best Uses:

Perfect for homemade stocks & broths – Enhances richness and texture.
Great for crispy fried snacks – Deep-fry for a crunchy treat.
Adds depth to gravies & sauces – Contributes gelatin for thickening.

3. Chicken Drumette (Taken from the Upper Wing, Near the Shoulder)

The drumette resembles a small drumstick, with a single bone and a thick layer of meat. It is the meatiest part of the wing and is easy to eat, making it a popular choice for party platters and appetizers. With slightly higher fat content, drumettes remain juicy and flavorful when fried, grilled, or baked.

Best Uses:

Fried or baked for crispy appetizers – The perfect choice for Buffalo wings.
Grilled or roasted for smoky flavours – Absorbs marinades and spices well.
Great for slow cooking & braising – Becomes tender and fall off the bone.

4. Chicken Wingette (Flat) (Taken from the Middle Section of the Wing)

Also called the flat, the wingette has two thin bones surrounded by tender meat. It is popular for its juicy texture and ability to absorb sauces well. Wingettes crisp up beautifully when fried or baked, making them a staple in classic chicken wing recipes like Buffalo wings and Asian-style wings.

Best Uses:

Deep-fried for crispy wings – A favourite for traditional Buffalo wings.
Baked for a healthier alternative – Coated in BBQ or honey mustard sauce.
Grilled for smoky, flavorful wings – Perfect for spicy or tangy marinades.

6. Chicken Tenderloin

Raw chicken tenderloins displayed on a wooden butcher’s board, highlighting their smooth, thin, and delicate shape. A chef’s knife is placed nearby, with fresh herbs and seasoning subtly scattered. Soft natural lighting enhances the moisture and texture of the meat — *Fresh, raw chicken tenderloins neatly arranged on a butcher’s board, showcasing their soft texture and delicate shape. Perfect for quick and healthy meals!”*

Chicken tenderloins are small, thin strips of meat found on the underside of the chicken breast. They are naturally softer and more tender than regular breast meat, making them a favourite choice for quick and easy cooking. Tenderloins are lean, mild in flavour, and cook faster than other cuts, ensuring a juicy and tender bite every time.

Because of their delicate texture, they are often used in restaurant-quality dishes and family-friendly meals. They absorb marinades and seasonings well, making them ideal for flavorful recipes.

Best Uses for Chicken Tenderloin

Perfect for quick grilling & pan-searing – Cooks in minutes while staying juicy.
Great for stir-fries & sautéing – Absorbs sauces and flavours beautifully.
Ideal for crispy tenders & nuggets – A go-to for breaded or battered frying.
Works well in healthy salads & wraps – A lean protein option with a tender bite.
Perfect for kids’ meals & light dishes – Easy to eat and digest, making them kid-friendly.

Cooking Tip: Because chicken tenderloins cook quickly, avoid overcooking to maintain their signature juiciness. Marinating them enhances both flavor and tenderness.

7. Chicken Leg Quarters

Raw chicken leg quarters displayed on a wooden butcher’s board, showing the attached thigh and drumstick. A sharp chef’s knife is positioned near the separation point, with a partially butchered whole chicken in the background. Fresh herbs and seasoning add a rustic touch. — Plump, fresh chicken leg quarters arranged on a butcher’s board, showcasing their size and rich dark meat. A chef’s knife marks the natural cutting point, making this a perfect guide for butchering whole chickens!”

Chicken leg quarters consist of the thigh and drumstick still attached, creating a large, meaty portion perfect for professional kitchens.

This cut is taken from the lower half of the chicken, containing flavorful dark meat known for its juiciness and tenderness. Due to its higher fat content, it remains moist and rich in taste, even when exposed to high heat.

This cut is cost-effective, making it a preferred choice in hotels, restaurants, and catering services. It works well with bulk cooking and various seasoning techniques, making it a versatile option in professional kitchens.

Best Uses for Chicken Leg Quarters

Perfect for roasting – Develops crispy skin while keeping the meat juicy.
Great for grilling – Holds up well to high heat and smoky flavours, ideal for BBQ menus.
Ideal for braising – The dark meat stays tender and absorbs flavours beautifully.
Best for slow-cooking – Enhances rich flavours in stews, curries, and casseroles.
Common in buffet & banquet settings – Cost-effective and easy to prepare in bulk.

Professional Tip: Due to the bone-in structure, proper seasoning and slow-cooking methods enhance the flavor depth, making it a premium choice in gourmet and commercial kitchens.

8. Chicken Back

Raw chicken back cuts displayed on a wooden butcher’s board, highlighting the backbone, small meat portions, and connective tissue. A partially butchered whole chicken is positioned to the side, with a sharp chef’s knife near the backbone to indicate the cutting point. Fresh herbs, peppercorns, and garlic cloves add a rustic touch, suggesting broth preparation. — Fresh raw chicken back cuts, rich in collagen and marrow, perfect for making flavorful broths and soups. Displayed on a butcher’s board with herbs and seasonings for a rustic, professional presentation.”

The chicken back is the rear portion of the bird, consisting mainly of the backbone, small meat portions, and connective tissue. While it contains less meat than other cuts, it is packed with collagen, marrow, and fat, which add depth and richness to dishes.

This cut is often used in professional kitchens and food production for its cost-effectiveness and ability to enhance broths and sauces. It is commonly sold whole or in parts, making it a practical choice for large-scale cooking.

Best Uses for Chicken Back

Ideal for stock & broth – Extracts deep flavors and gelatin for a rich base.
Perfect for soups & stews – Enhances depth and umami in slow-cooked dishes.
Used for sauces & gravies – Provides a strong foundation for classic reductions.
Great for rendering chicken fat (schmaltz) – Used in gourmet and traditional cooking.
Common in bulk catering & hotel kitchens – Cost-efficient for preparing large quantities of base ingredients.

Professional Tip: For maximum flavour extraction, slow-simmer chicken backs with aromatics, herbs, and spices for a restaurant-quality broth.

9. Chicken Giblets

Raw chicken giblets, including heart, liver, gizzard, and neck, displayed on a wooden butcher’s board. The giblets are neatly arranged to highlight their unique textures and colors, with a whole raw chicken placed beside them to indicate their origin. A chef’s knife and fresh herbs (parsley, thyme) add a rustic, professional touch." — *Freshly prepared chicken giblets (heart, liver, gizzard, and neck) displayed on a butcher’s board. These nutrient-rich organs are essential for making broths, gravies, and gourmet dishes*

Chicken giblets include the heart, liver, gizzard, and sometimes the neck, making them one of the most flavorful and nutrient-dense parts of the chicken. These organs are typically found inside whole birds and are widely used in traditional and gourmet cooking.

Though not as commonly consumed as breast or thigh meat, chefs and professional cooks highly value giblets for their depth of flavor and versatility in a variety of dishes.

Giblets are rich in essential nutrients like iron, protein, and vitamins, making them an excellent ingredient for nutritious meals.

They are often sautéed, braised, or incorporated into sauces and stuffing to enhance dishes with their unique, bold taste.

Best Uses for Chicken Giblets

Ideal for stocks & gravies – Enhances broths with a rich, deep flavor.
Perfect for stuffing – Commonly used in traditional poultry stuffing recipes.
Used in pâtés & terrines – Chicken liver makes a creamy, flavorful spread.
Great for sautéing & frying – Giblets can be pan-fried or deep-fried for a crispy dish.
Popular in global cuisines – Used in French, Asian, and Southern-style dishes.

Professional Tip: When preparing chicken liver, avoid overcooking to maintain a soft, creamy texture. Marinating in milk or buttermilk can help reduce bitterness.

10. Chicken Neck

Raw chicken necks neatly arranged on a wooden butcher’s board, highlighting their natural curve, bone structure, and collagen-rich texture. A whole raw chicken is positioned beside them with the neck area subtly indicated. A chef’s knife rests nearby, suggesting the natural cutting point. Fresh herbs (thyme, bay leaves) and a small bowl of peppercorns add a rustic, professional kitchen aesthetic." — Fresh raw chicken necks displayed on a butcher’s board, showcasing their natural structure. A whole chicken and chef’s knife indicate the cut’s origin, while fresh herbs and spices enhance the rustic kitchen presentation.

While often overlooked, chicken necks are a culinary powerhouse, packed with collagen, marrow, and deep umami flavor. Though they contain less meat than other cuts, their gelatin-rich bones make them perfect for creating rich stocks, soups, and braised dishes.

Used widely in professional kitchens and traditional cuisines, chicken necks enhance sauces, broths, and stews by infusing them with a deep, complex taste.

They are also valued for their nutritional benefits, providing minerals, gelatin, and healthy fats essential for a balanced diet.

Best Uses for Chicken Neck

Rich Stocks & Broths – A key ingredient for deeply flavored soups and sauces.
Hearty Stews & Braises – Adds richness to slow-cooked dishes.
Nutrient-Rich Bone Broth – High in collagen for health-boosting benefits.
Enhanced Stuffings – Used to enrich traditional poultry stuffing.

Professional Tip: For maximum flavor extraction, roast the necks before simmering in stock or broth to develop a deeper, richer taste.

Conclusion

Understanding chicken cuts is essential for both culinary students and professionals in hotel management. Each cut offers unique textures, flavours, and best cooking methods, allowing chefs to create diverse and flavorful dishes. From premium cuts like chicken breast to economical yet flavorful options like the neck and back, mastering their uses enhances efficiency, reduces waste, and elevates culinary expertise.