The Best Ways to Cook Different Cuts of Chicken

To roast, bake, braise, grill or pan-fry?

At Thanksgiving we think of turkey, at Christmas it’s roast beef (or even more turkey), but on any given day of the year, there’s always good ol’ chicken. Whether you’re roasting, baking, grilling or pan-frying, you can dress it up for a fancy meal or keep it simple for a speedy weeknight supper.

There is no other meat as versatile and easy to cook. From tender to crispy chicken breasts, to drumsticks, wings and thighs, this quick primer on cooking different chicken cuts will set you up for success in the kitchen.

Chicken breasts

The breast is one of the most popular parts of the chicken to eat because it’s both an excellent source of protein and low in fat. However, there’s nothing worse than eating a dried-out piece of chicken, so the key is to keep it moist.

Since chicken breasts found in grocery stores tend to be quite large, it can make them difficult to cook through, without drying them out. To ensure your chicken cooks evenly and stays nice and juicy, try pounding the breast out with a rolling pin or mallet until it’s slightly flattened. If you’re grilling or pan-frying, you get the best results when you cook the breast at a high temperature for a short amount of time.

A few of our favourite weeknight-friendly recipes: herb and wine chicken, sticky honey ginger chicken, or this maple-cider chicken breast with nutty quinoa, pictured below.

Photo: Roberto Caruso

Crispy chicken breasts

Another one of my go-to methods for cooking a chicken breast is breading it. Not only does the breading help keep the juices in the chicken, it also gives it a nice crunchy texture. Try it out with our za'atar crisoy chicken, pictured below, or our sweet and spicy faux-fried chicken.

Photo, Roberto Caruso.

Chicken wings

One of the most beloved parts of the chicken is the wing. The skin on the outside gets nice and crispy, keeping the moisture in the meat, while the bones on the inside give it a rich, meaty flavour. So, no matter what you do with this part of the chicken, it’s bound to taste good!

Try our deep-fried blue cheese chicken wings or, for a healthier alternative, our baked peppery chicken wings. (Don’t forget to pat the skin dry before seasoning to get an extra-crispy texture.) We also love this gochujang-coated Korean version of fried wings.

Photo, Erik Putz.

Chicken drumsticks

Like the chicken wing, drumsticks are the ultimate finger food. They're ideal for baking or barbecuing, and also perfect for kids who love eating with their hands! Try our crispy coconut chicken, grilled honey-thyme chicken, or sheet pan sriracha drumstick recipes.

Chicken thighs

The thigh is often considered the tastiest part of the bird because it has a higher fat content, resulting in a more flavourful cut of meat. It’s also a more economical alternative to buying chicken breasts, so feel free to experiment using thigh meat instead of breast meat—just substitute two thighs for every breast used in a recipe. The meat in chicken thighs is firmer, so it will take a bit more time to cook than a chicken breast. Methods such as braising or roasting work beautifully here, like in this peruvian chicken braise or our chicken tagine. They also crisp up nicely, like in this weeknight-friendly grilled chicken thigh and citrus salad recipe. Don’t forget to make a nice, starchy side to soak up all those wonderful chicken juices!

Photo: Carmen Cheung.

Whole chicken

Roast it! The secret to a delicious chicken is buying the best quality bird you can find, such as a locally raised one from a small farm. For an extra-crisp and golden skin, pat chicken dry with paper towel and leave in the fridge (unwrapped) on a baking sheet overnight. Get the recipe for our classic roast chicken.

Related:
10 perfect-for-winter braising recipes
15 simple and satisfying chicken recipes for winter
12 of our best chicken soup recipes