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Chicken Chart
By Paula Deen Test KitchenMost people know their favorite parts of the chicken. Those they reach for first inside the picnic basket. What most don’t know is exactly where those butcher cuts are made. Let Paula’s chicken chart be your guide. As a bonus, each cut will take you to some of our favorite recipes using the coordinating cut.
Whole Chicken
The chicken with all parts intact.
- Lemon Pepper and Rosemary Roasted Chicken
- Smothered Chicken and Biscuits
- Bobby’s Baked Chicken with Dijon and Lime
- Deep Fried Savory Chicken Pie
- Pecan Chicken
- Mexican Chicken
- Bert’s Southern Fried Chicken
- Beer in the Rear Chicken
- Chicken and Dumplings
- Chicken Bog
- The Lady’s Chicken Noodle Soup
- Grandmother Paul’s Fried Chicken
- Jerk Chicken
Breast
The entire Breast portion consists of white meat only.
- Oven Fried Chicken
- The Lady and Son’s Chicken Fingers
- Chicken Florentine
- Sesame Chicken Strips
- Cherry Balsamic Grilled Stuffed Chicken Breasts
- Chicken Satay with Peanut Butter BBQ Sauce
- Chicken Stir Fry
- White Bean Chili
- Hurry Up Chicken Pot Pie
- Hot Chicken Salad
- Italian Chicken and Vegetable Soup
Wing
The Wing consists of three sections, the wing tip, the wingette (or flat wing tip), and the drummettes.
Leg
The Leg of a chicken consists of two parts, which are the thigh and the drumstick. Dark meat only.
- Spanish Chicken and Chorizo Paella
- Apple and Grilled Chicken Pizza
- Chicken and Rice Casserole
- Grandmother Paul’s Fried Chicken
Thigh
The top portion of the leg, above the knee joint that is connected to the body of the chicken. Dark meat only.
- Bobby’s Lighter Unfried Chicken
- Chicken Chili Stew
- Smothered Chicken and Biscuits (Rose Rock loves to use thighs only)
Drumstick
The bottom portion of the leg below the knee joint. Dark meat only.
- Chicken and Asparagus Crepes
- Chicken Empanadas
- Grandmother Paul’s Fried Chicken
- Bert’s Southern Fried Chicken
Giblets
The Giblets consist of the neck, liver, heart and gizzard.