Every cut of chicken—from two-boned wing flats and sinewy drumsticks to pectoralis minor tenderloins and 6-pound roasters—has a distinct muscle fiber density, fat-to-protein ratio, and target internal pull temperature. Use our interactive butcher calculator and 20 side-by-side comparison guides below to pick and cook the exact cut your recipe needs:

All 20 Chicken Cut, Method & Brine Comparisons (Side-by-Side Directory)