What is the names of chicken meat?

Whole Chicken:

* Broiler/Fryer: A young chicken, usually under 8 weeks old, used for roasting or frying.

Parts of a Chicken:

* Breast: The most popular and leanest cut, often used for grilling, baking, or frying.

* Leg/Thigh: A darker meat that is more flavorful and often used for stewing, roasting, or frying.

* Drumstick: The lower part of the leg, good for grilling or roasting.

* Wing: The wing of the chicken, can be divided into the drumette and wingette. Good for grilling, roasting, or frying.

* Tender: A small, boneless piece of meat from the breast, used for stir-fries or salads.

* Back: The backbone of the chicken, often used for making stock.

* Neck: The neck of the chicken, also used for making stock.

* Giblets: The heart, liver, and gizzards of the chicken, often used in soups or stews.

Other Terms:

* Chicken Pieces: Refers to any combination of chicken parts, usually for frying or grilling.

* Ground Chicken: Minced chicken meat, often used in burgers, meatballs, or chili.

* Chicken Nuggets: Small, bite-sized pieces of chicken meat, often breaded and deep-fried.

* Chicken Strips: Long, thin pieces of chicken meat, often breaded and deep-fried.

* Chicken Breast Tenders: A thin, boneless cut of chicken breast meat, often used for frying or baking.

The specific terms used for chicken meat can vary by region or culture.