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It is important to be familiar with the terms used to describe the chicken, how much to buy, know what to look for on the labels, and know what to look for when visually checking the meat. For more information on making a purchase suited to your needs, select one of the topics above. Description of Parts.he leg of the chicken consists of two parts, which are the thigh and the drumstick. Consist of dark meat only. Thigh: The top portion of the leg above the knee joint that is connected to the body of the chicken. Consists of all dark meat. Drumstick: The bottom portion of the leg below the knee joint.
Generally, chickens are not fried whole; instead, the chicken is divided into its four main constituent pieces: the two white meat sections are the breast and the wing from the front of the chicken, while the dark meat sections are the thigh and leg or drumstick, are from the rear of the chicken.hat separates fried chicken from other fried forms of chicken is that generally the chicken is cut at the joints and the bones and skin are left intact.