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Posted on 11/16/25 at 8:02 am to braves21
Y’all should let Todd Graves know about this widespread preference for thighs. Maybe he could make a buck or two.
Posted on 11/16/25 at 8:37 am to Napoleon
quote:
Breast. It's the only piece i often eat.
I prefer the breast too, especially if frying. If you know how to fry them, they come out juicy and I love making breaded chicken fingers with them. With the size of the chicken breasts today, 2 of them cut in strips will easily feed 3 adults.
Now for soups, stews, gumbos, I like the leg quarters.
Posted on 11/16/25 at 8:57 am to Martini
quote:
The wishbone if it is country cut.
Is that the same as the pulley bone?
Posted on 11/16/25 at 9:58 am to ifyoubuildit
quote:
Maybe he could make a buck or two.
He seems to be doing just fine
Posted on 11/16/25 at 10:31 am to NickyT
Definitely the thigh. I prefer dark meat, and will tear up some fried chicken legs, but given a choice I'm going thighs.
They are great fried, but also I get the boneless ones to cook on my blackstone for chicken fried rice. About the only one in my house that prefers white meat is my wife, the rest of us go for legs and thighs.
They are great fried, but also I get the boneless ones to cook on my blackstone for chicken fried rice. About the only one in my house that prefers white meat is my wife, the rest of us go for legs and thighs.
Posted on 11/16/25 at 11:05 am to braves21
Thighs in general, but some grilled chicken heart skewers with a chimichuri sauce is a dish seated at the right hand of the father.
Posted on 11/16/25 at 11:58 am to wickowick
quote:
Chicken oyster
I like to cut the whole back out with the 2 oysters intact. That's a great piece of fried chicken.
Posted on 11/16/25 at 4:43 pm to braves21
thigh is the best
Posted on 11/16/25 at 5:46 pm to braves21
Thigh > breast > wing > leg
Unless you're specifically going for wings this is the correct answer.
Unless you're specifically going for wings this is the correct answer.
Posted on 11/16/25 at 7:06 pm to braves21
Wing flat
Posted on 11/16/25 at 7:54 pm to braves21
Thighs and wings
Posted on 11/16/25 at 7:58 pm to braves21
The pulley bone is fried chicken perfection.
Posted on 11/16/25 at 8:28 pm to gumbo2176
I don't like dark meat. I can see that isn't popular here. Idc. Is what i like.
Posted on 11/16/25 at 8:30 pm to Napoleon
I could go the rest of my life without another piece of chicken breast. Thighs and legs are where it’s at
Posted on 11/16/25 at 8:45 pm to cgrand
I don't get why places don't use chicken thighs and cook them like wings.
Posted on 11/17/25 at 12:51 pm to KosmoCramer
there’s a newish restaurant in Hammond called benteaux that does this for an appetizer…boneless skin on thighs cut into strips and fried, it’s like crack
Posted on 11/17/25 at 1:13 pm to braves21
the popes nose
Posted on 11/17/25 at 1:33 pm to cgrand
quote:
boneless skin on thighs cut into strips and fried, it’s like crack
I've been doing that for years. It's really a perfect fried chicken bite with the cracklin' like skin hanging on with tender and juicy thigh meat.
I call them Thwings.
Remove the bone and make one cut where the bone was. Then cut the remaining 2/3s of the thigh in half. It works better with larger thighs.
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