They do well with high-heat, quick-cooking methods, like grilling or roasting, as well as slower-cooking methods, like baking or braising, which renders them fall-apart tender. They offer the finger-food fun aspect of chicken wings but there's more meat to enjoy. Since drumsticks, like thighs, also have more fat and connective tissue, they are better suited to a wider range of cooking methods than chicken breasts. An often overlooked cut, drumsticks are worth trying, particularly if you and your family are fans of bone-in meat. Like thighs, chicken drumsticks are much juicer and have more flavor than chicken breast. Chicken thighs are generally sold as bone-in thighs, with or without skin, or as boneless skinless chicken thighs.
This dark meat cut has more fat, more flavor, and a more tender texture than chicken breast, and thighs are much better value than chicken breast. Thighs are our test kitchen's absolute favorite chicken part. Like most budget-friendly cuts of meat, chicken legs are tougher and contain more fat than ultra-lean breasts, but they also deliver more flavor. They can be cooked on the stovetop, in the oven, in a pressure cooker, or even grilled in any recipe that calls for drumsticks or thighs. Chicken thighs and drumsticks are also sold on their own. It's easy enough to divide chicken legs into thighs and drumsticks at home or you can ask the butcher at your grocery store to do this for you. Just as a whole chicken can be cut into pieces, chicken legs can be used whole or cut to separate the thighs and drumsticks. While our test kitchen advocates buying a whole chicken and cutting it into parts, when they do buy chicken pieces, they make sure its legs or thighs.
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