Choosing the right chicken cuts to buy for your meal shouldn’t feel overwhelming, but it can be a tough decision. Should you reach for those plump chicken breasts, the flavour-packed thighs, or maybe the crowd-favourite wings? Each cut has its own texture, taste and best way to cook it.
Understanding the differences between the most popular chicken cuts turns everyday meals into something special. From juicy dark meat to lean white portions, knowing how to use each piece means better flavour, better texture and less guesswork in the kitchen.
At Sealand Quality Foods, we believe that great cooking starts with great ingredients. Our Canadian-sourced chicken cuts are flash-frozen at peak freshness, never water-injected or water pumped and always chosen for real quality and consistency. Below we will go through some of the different types of chicken cuts and how to use them for delicious, foolproof meals at home.
The Difference Between White & Dark Meat
Every cook has a favourite cut. Some reach for lean, mild chicken breasts, while others love the rich, savoury taste of dark meat. The real difference comes down to how the muscles work and what that means for flavour, texture and cooking style.
White meat chicken: Found mainly in the breast and wings, white meat is lighter in colour with a fine, tender texture. It is naturally lean, which makes it quick to cook and perfect for recipes where you want subtle flavour that lets sauces and seasonings shine. Just be careful not to overcook it, as it can dry out quickly.
Dark meat chicken: You’ll find dark meat in the thighs and drumsticks, where the muscles get more exercise. This gives the meat a deeper colour, more fat and a richer, more savoury taste. That extra fat helps it stay juicy, even if you leave it on the heat a bit too long. Dark meat is perfect for roasting, braising, or slow-cooking when you want something hearty and comforting.
Both have their place in the kitchen. White meat is great when you want something light and quick, while dark meat delivers depth and flavour that stands up to bold sauces and spices. The best meals often use a mix of both and with Sealand’s variety of Canadian chicken cuts, you can always have the right one on hand.
Chicken Cooking Temperatures & Timing Tips
Getting the temperature right is the key to perfectly cooked chicken. It’s what separates tender, juicy meat from something dry or underdone. Using a reliable meat thermometer takes all the guesswork out of the process and ensures every cut reaches a safe internal temperature.
Safe internal temperature for chicken:
- Chicken breasts and wings should reach 165°F (74°C) at their thickest point.
- Chicken thighs and other dark meat cuts are best cooked to 175°F (79°C), which allows the connective tissue to break down for extra tenderness.
- Ground chicken should always reach 165°F (74°C) throughout for safe eating.
Once your chicken reaches the right temperature, let it rest for about five minutes before slicing. This short pause allows the juices to redistribute, keeping the meat moist and flavourful.
Timing tip: Bone-in chicken pieces take longer to cook than boneless ones, but those bones add depth of flavour and help prevent overcooking. For crispy skin, start with higher heat and then lower it slightly to finish cooking evenly.
Cooking chicken to the proper internal temperature not only guarantees food safety but also ensures the best taste and texture every time. With Sealand’s premium chicken cuts, you can trust that quality starts before the cooking even begins.
Chicken Breasts
Boneless, skinless chicken breasts are the ultimate all-purpose cut. These lean, mild-flavoured pieces are perfect for everything from quick weeknight dinners to elegant weekend meals. Because they cook quickly and take on seasoning beautifully, it’s no wonder chicken breasts are one of Canada’s most popular choices.
What makes them special: With a consistent thickness and neutral flavour, chicken breasts are endlessly versatile. They absorb marinades and spices easily while maintaining a tender texture when cooked properly. The lack of bones also means faster, more even cooking, making it ideal for busy home cooks.
Best ways to cook chicken breasts: Bake them in the oven for even browning, grill them for a smoky finish, or pan-sear on the stovetop for golden edges. Air frying is another great option, producing a crisp exterior and juicy interior.
Cooking temperature tip: Because chicken breasts are lean, they can dry out easily if overcooked. For food safety and ideal tenderness, cook them to an internal temperature of 165°F (74°C) and allow them to rest for a few minutes before slicing.
Perfect for: Quick family dinners, weekly meal prep or dishes where the sauce takes centre stage. For a simple yet impressive meal idea, try the Sealand Creamy Lemon Chicken Over Pasta recipe.
Chicken Thighs
If chicken breasts are the reliable choice, chicken thighs are the flavour favourite. This dark meat cut is packed with richness, tenderness and just the right amount of fat to stay juicy, even if it cooks a little longer than planned.
What makes them special: Chicken thighs are naturally forgiving in the pan. As they cook, the fat gently renders and self-bastes the meat, keeping it moist and satisfying. Their slightly firmer texture makes them perfect for recipes that need a little extra time to develop depth, such as stews, sauces or slow-roasted dishes.
Best ways to cook chicken thighs: Thighs are excellent when roasted, braised or grilled and they hold up beautifully in stovetop meals or air-fried for a crispy finish. Their richer taste makes them a top choice for comfort food and bold flavours.
Cooking temperature tip: For the best texture, cook chicken thighs to an internal temperature of 175°F (79°C). The extra time allows the connective tissue to soften, giving you meat that falls off the bone and melts in your mouth.
Perfect for: Hearty dinners, curries, slow-cooked dishes or anything that calls for a deep, savoury flavour. Try our Mexican Chicken Thighs recipe to bring a fresh twist to your next meal.
Chicken Wings
Chicken wings might be best known for game days, but their versatility goes far beyond the snack table. These small yet mighty cuts deliver incredible flavour, crispy skin and quick cooking times, making them a staple for any occasion.
What makes them special: Wings have the highest skin-to-meat ratio of any type of chicken cut, giving them unmatched crispiness when cooked right. Each part of the wing — the drumette, flat and tip — offers a slightly different texture, which is what makes a plate of wings so satisfying. Their smaller size also means they cook fast, making them perfect for quick meals or last-minute gatherings.
Best ways to cook chicken wings: You don’t need a vat of oil for great wings. Air frying is hands-down one of the easiest ways to get crispy, golden wings without the excess oil. Baking them at a high temperature produces similar results, while grilling adds a smoky edge. If you prefer saucy wings, finish them on the stovetop with your favourite glaze or seasoning blend.
Perfect for: Appetizers, casual dinners or anytime you crave something crispy and flavour-packed. Try our Air Fryer Chicken Wings recipe for crispy results that prove you can achieve pub-worthy flavour right at home.
Ground Chicken
Ground chicken doesn’t always get the spotlight, but it deserves a permanent place in your kitchen. This lean, protein-packed option is a lighter alternative to beef or pork and adapts easily to almost any cuisine. For everything from a quick stir fry to juicy burgers, it’s one of the most versatile chicken cuts you can cook with.
What makes it special: Ground chicken absorbs flavours beautifully and cooks in minutes. Its fine texture makes it ideal for dishes where you want protein without large chunks, such as pasta sauces, tacos or lettuce wraps. It’s also a great way to keep meals lighter without sacrificing satisfaction.
Best cooking methods: Whether you’re browning it for tacos or folding it into a savoury sauce, cooking ground chicken on the stovetop is best. It also works well in burgers, meatballs and Asian-inspired dishes. For a simple, quick meal season it generously with herbs, spices and aromatics like garlic or onion. Ground chicken loves bold seasoning!
Cooking tip: Ground chicken, just like all types of chicken, should be cooked all the way through for safe eating. It’s done when it turns completely white with no pink remaining and the juices run clear. Because it’s finely textured, it cooks quickly, so stir often and avoid overcooking to keep it tender.
Perfect for: Quick weeknight dinners, healthy meal prep and family-friendly meals. For consistent quality, great texture and true Canadian-sourced protein, our Lean Ground Chicken stands out in every recipe.
Half Chickens
Sometimes, choosing between white and dark meat feels like trying to pick a favourite child. The good news? You don’t have to. We offer Sous Vide Half Chickens that deliver the best of both worlds, juicy dark meat and tender white meat, all perfectly cooked and ready to heat and serve.
What makes sous vide chicken special: Each half chicken includes the breast, thigh, wing and drumstick and because these cuts are sous vide cooked before freezing, they stay incredibly moist and consistent. That means no worrying about dry breasts or undercooked thighs, just perfectly balanced chicken every time.
Best cooking methods: Half chickens are at their best when reheated in the oven or on the grill. The sous vide preparation locks in flavour, so all you need is a quick roast or sear to crisp up the skin and bring that fresh-from-the-roaster aroma to your kitchen.
Perfect for: Family dinners, backyard barbecues or when you want the taste of a full roast chicken without the work. They’re also great for entertaining, since everyone gets both white and dark meat on their plate. For a tasty twist, check out our Sous Vide Chicken and Rib Combo recipe.
Cook With Confidence Using Sealand Chicken
Understanding the different types of chicken cuts gives you the freedom to cook with confidence. When you know which cuts to use and how to prepare them, you can turn simple meals into restaurant-quality dishes.
Each Sealand chicken cut is sourced from trusted Canadian suppliers and handled with care from farm to freezer. Whether you prefer lean, white meat or rich, dark meat, you’ll taste the difference that real quality makes.
Ready to put your new skills to work? Shop Sealand’s full poultry collection and browse through our poultry recipes for meal ideas that make every cut shine.
Your next chicken dinner just got easier — and a lot more delicious.
