I would care more about how good it tastes. Breast meat doesn't have a lot of flavor - especially from modern broiler chickens. The best flavor of actual chicken comes from heritage breeds and dark meat. There are a few places that serve chicken sandwiches made from dark meat. It's not necessarily a single, solid piece, but you'll get way more chicken flavor.
Dark meat.
You’re at Eater, so you probably already realize that dark meat is the superior chicken meat. That’s now a prerequisite connoisseur take, along with hating filet mignon as a cut of beef and pretending to like bone marrow. All of the major fast-food chains use white meat as the base of their fried chicken sandwich, almost certainly because it’s easier from a production standpoint and because Americans are exactly the type of nutritional hypocrites to request a lean cut of bird for a goddamn fried chicken-burger — with fries and a Coke on the side.
As it stands now, the only place that uses dark meat is David Chang’s Fuku, which has a grand total of five locations nationwide (a sixth is coming soon, oh boy!) and includes all of the unpleasant, casual militancy of the Chang empire’s other restaurants. I shouldn’t have to rely on one of the designated food oligarchs to make this upgraded chicken sandwich a reality on a national scale. Dark meat is cheaper than white meat. It also happens to have, you know, flavor. We currently consume so much white meat that livestock conglomerates are genetically engineering chickens to have LARGER breasts, which is both appalling and — from a heartless, taste perspective — produces even drier breasts, as if such a thing is possible.
I thought we were friends...
