How to Properly Cook Chicken: The Best Way to Cook Every Chicken Cut

From crispy wings to perfectly roasted thighs, here’s how to cook each cut for the best results.

1. Chicken Breast

Chicken breast is the leanest cut, making it great for healthy meals. But it’s also the easiest to dry out, so it needs careful cooking.

Best cooking methods:

• Pan-searing or grilling: Cooks quickly while keeping the inside moist.
• Baking: Works well for marinated or stuffed chicken.
• Poaching: Simmering in broth keeps it tender and juicy.

Tip: Let it rest before slicing to prevent dryness.

2. Chicken Thighs

Thighs contain more fat and connective tissue, which means they stay tender and rich in taste, even when cooked longer.

Best cooking methods:

• Roasting: Crisps up the skin while keeping the meat juicy.
• Braising: Slow cooking in liquid makes them fall-apart tender.
• Grilling: Absorbs marinades well for extra flavour.

Tip: Bone-in thighs take longer to cook but have a deeper flavour than boneless ones.

3. Chicken Drumsticks

Drumsticks are affordable and packed with flavor. They contain more connective tissue, so cooking them until tender is key.

Best cooking methods:

• Baking: Oven roasting gives crispy skin with tender meat.
• Frying: Classic method for crispy fried chicken.
• Barbecuing: Adds a smoky, charred flavor.

Tip: Scoring the skin before marinating helps the flavors soak in better.

4. Chicken Wings

Wings have the perfect balance of skin, fat, and meat, making them ideal for crisping up.

Best cooking methods:

• Deep-frying: Creates extra-crispy wings.
• Baking: A healthier option that still delivers crunch.
• Grilling: Brings out smoky flavors.

Tip: Toss in sauce after cooking to keep them crispy.

5. Whole Chicken

A whole chicken gives you every cut in one and can be cooked in multiple ways.

Best cooking methods:

• Roasting: The classic method for crispy skin and juicy meat.
• Slow-cooking: Turns the meat tender and fall-off-the-bone soft.
• Spatchcocking: Removing the backbone helps it cook faster and more evenly.

Tip: Trussing the chicken (tying the legs together) ensures even cooking.

6. Chicken Tenderloins

Tenderloins are thin strips of meat beneath the breast. They cook quickly and stay tender if not overdone.

Best cooking methods:

• Sautéing: Quick frying in a pan with light seasoning.
• Baking: Great for breaded chicken strips.
• Frying: Works well for crispy tenders.

Tip: Avoid overcooking, as they dry out fast.

7. Chicken Legs (Whole)

Whole chicken legs include both the thigh and drumstick, making them full of flavour.

Best cooking methods:

• Roasting: Creates crispy skin with juicy meat inside.
• Grilling: Pairs well with bold marinades.
• Braising: Keeps the meat tender and moist.

Tip: Bone-in legs take longer to cook but taste better than boneless ones.

8. Chicken Back and Neck

These cuts aren’t meant for eating directly but are perfect for making broth.

Best cooking methods:

• Stock making: Simmer with vegetables for a rich homemade broth.
• Soup base: Use the stock in soups, risottos, and stews.

Tip: Roasting the bones first intensifies the flavour.

Ultimately, the key to perfect chicken is choosing the right cooking method for each cut. Breasts need quick, high heat. Thighs and drumsticks benefit from slow cooking. Wings get crispy when fried or baked. And a whole chicken? That’s a feast waiting to happen.

Pick your cut wisely and cook it the right way for the best flavour and texture.