White Vs Dark Meat Chicken: What's The Actual Difference?

Whether it is a chicken parmesan that only a chicken breast can tie together or the irresistibly juicy thighs of a perfectly roasted clay oven chicken, there is no denying that white and dark meat chicken dishes take on completely different qualities when made into a meal. But what makes white and dark meat so different at the core? The answer, as with most food-related queries, comes down to science.

Chicken meat is made up of two types of muscle fibers: white and red. These two fibers rely on different energy sources to power different movements. White fibers use carbohydrates to fuel quick movements while red fibers use fat to fuel prolonged movements. The proteins responsible for the fat-to-energy conversion are also responsible for the color of red fibers, and consequently the hue of dark meat.

Most muscles from the chicken will contain some combination of white and red fibers, with dark meat containing many more red fibers than white meat. The differing concentrations of white and red fibers (as well as fat) are responsible for the different qualities of these chicken meats. White meat chicken only contains around 10% red fibers, making it leaner, dryer, and less flavorful than dark meat, which contains around 50% red fibers and typically more fat.

White meat, found in chicken breasts and wings, is very easy to overcook, a common mistake that results in an unappetizing dry texture. Because it dries out so quickly, white meat is best prepared using speedy cooking methods such as stir-frying, grilling, broiling, or sautéing. It is best to cook this meat until it is completely white with no more pink in the flesh — and not a moment longer.

Once fully cooked, the mild flavor of white meat is easily paired with various herbs or spices to create a flavorful and nutritious meal. While dark meat certainly outshines white meat in the flavor department, cooking white meat with the skin on will allow for the meat to benefit from the flavor and moisture the fat in the skin has to provide. Thanks to its nutritional content, white meat is regarded as a great choice for a low-fat, heart-healthy diet. White meat usually carries more protein and fewer calories than dark meat. Additionally, white meat is more rich in B vitamins, which are key to many bodily systems (like skin) and help provide energy. 

While white meat is a great choice for a quick poultry dinner, dark meat, usually found in the thighs and drumsticks of the chicken, takes much longer to cook. This is because the meat is tougher and needs more time to become tender. Luckily, the higher fat content of dark meat means that the cut should stay moist as the muscles soften over time, making it easier to cook the juiciest chicken thighs you have ever tasted. These characteristics of the meat make it a great protein to braise, fry, or roast.

The juiciness of dark meat is easily backed up by its pronounced chicken flavor. The higher fat content of dark meat is also responsible for lending more flavor to the meat. Just as you should consider whether it is high in saturated fat before buying canned soup, you should also know that dark meat has more than twice as much saturated fat as white meat. Beyond the fat, dark meat also typically carries more minerals like zinc and iron, as well as riboflavin (vitamin B2).