CommonBreast
Chicken breast
Also airline (with drumette), split breast (bone-in)
One lobe. Bone-in, skin-on stays juicier. Boneless is the weeknight trap.
- Per animal
- 2
- Per per bird
- 2
- How to cook it
- Pull 157°F, rest to 165. Pound even if boneless. Skin-on can take a hotter finish.
- Rarity
- The most overcooked cut in America.
- What to buy
- Bone-in split breasts if you can. Boneless: even thickness, not injected.
- Money
- Most expensive part of the bird. Thighs are better for fire.
- Trim
- Tender off if you want even cooking — cook tenders separately. Fat and rib meat can stay on bone-in.
- Leftovers
- Salad, sandwiches, soup. It dries on reheat — sauce it.
About 8–12 oz each on a 4 lb bird, less after trim.
How many
Buy 4 lb · ~2.9 lb to the table · 6 plates at 8 oz
How to cut
Slice across, on a bias, after a rest.
17 cooks in the library for chicken breast.