There seems to be an ongoing debate about which chicken part is better. When you go to any fast food joint, customers often ask about two specific parts: the breast and the thigh.
We can’t really pinpoint why people love them—perhaps because of their meatiness and size. This made us look into the individual benefits of chicken parts in hopes of answering the question “Which is better?”
(Spoiler: It just made us crave more chicken.)
The ultimate debate: Breast vs. thigh
The breast part is cut from the chicken’s pectoral muscle. It is lean white meat high in protein and great for muscle-building. It’s also rich in nutrients like vitamin B6 and niacin for lowering cholesterol and giving you energy. It’s a versatile part as it can be grilled, broiled or fried, with or without the skin.
Thigh, on the other hand, is red meat. Just like chicken breasts, this part is rich in protein and several nutrients good for the body. The great thing about the thigh is that it’s more tender, flavorful and easier to cook compared to other parts of the chicken.
Sooo, which is better?
We’ll let you in on a little secret: both parts taste great and are good for you.
Think of it this way—chicken as a whole is a good source of protein, which helps in building muscle and fills you up. It contains vitamins and nutrients that are good for heart health, strengthening bones, and brain development. This is also a go-to for people with high blood pressure as it has low cholesterol and the collagen extract in chicken can decrease the effects of the condition. No matter what your favorite chicken part is, you still win.
If you’re looking for a place that sells delicious chicken, try Classic Savory’s classic chicken dishes, which you can get whole or half. You can share it with your housemates and reheat the leftovers (we promise it still tastes great).