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Among fried chicken parts, wings deliver the fattiest chewing fun, breasts pack the leanest white meat, and drumsticks offer nice bites of dark. Supreme succulence is found in thighs. They are thick enough to remain extremely juicy when fried, and they offer mouthfuls of meat that pull from the bone at the slightest tug. Furthermore, they provide a large surface area for adhesion of maximum crunchy crust. For soulful chicken biscuits, boneless thighs are the chef’s choice.