How to Eat Every KFC Chicken Piece Like a Pro — Keel, Rib, Thigh, Wing & Drum Guide
When it comes to home parties, nothing beats Kentucky Fried Chicken!
But one thing that often comes to mind is how to eat each piece properly.
When you’re with your partner or others, you might worry—“Do I look messy eating this?”
That’s why, in this article, we’re introducing the official KFC-approved way to eat each piece of chicken neatly, as explained by the Public Relations & CSR Department of KFC Japan.
This is the ultimate guide!
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【Advised by】KENTUCKY FRIED CHICKEN JAPAN, LTD.
Table of Contents
Learn the 5 Chicken Parts
KFC’s Original Chicken is divided into five parts: keel (breast), rib, thigh (sai), wing, and drum (leg). As shown in the photo, you can get nine pieces from one whole chicken.
Now, let’s look at how to eat each part.
How to Eat the Keel (Breast)
The breast contains tender and lean white meat, making it the healthiest and most filling part. It’s soft and light in flavor. Aside from cartilage and a few small bones, it’s mostly meat and easy to eat.
Remove the Small Bones
The keel has a couple of small bones and a cartilage piece called “yagen.” First, remove the small bones visible through the coating on each side.
Remove the Yagen Cartilage
Next, pull out the cartilage in the center. What you see is the yagen cartilage—just like what you find in yakitori.
Split the Meat in Half
Cut in half around the cartilage for easier eating. No bones left now.
Just Eat It
From here, just enjoy it smartly. The white part of the yagen cartilage is also edible and considered a delicacy!
Here’s the clean finish. Well done!
How to Eat the Rib
Next up is the rib part, which has the most bones. If you carefully strip the meat along the bones, you can enjoy it cleanly too! It has deep umami flavor, yet surprisingly light due to its low fat content.
Separate the Tenderloin
First, separate the rib section from the breast-side tenderloin. The tenderloin is on the left.
Divide the Rib Meat
Next, strip the meat off the rib bones and divide it into two pieces. The rib bones remain on the right-hand side.
Three Pieces Total
Here they are: left is tenderloin, center is skin side of the rib meat, right is bone side of the rib meat. It’s getting a little technical now…
Feel Free to Suck the Bones
The tenderloin on the left has no bones, so just bite right in. For the rib meat on the right, gently strip the meat and suck the flavor off the bones. The spices soak into the tiny bones and make them incredibly tasty. Rib lovers, follow your instincts!
Once finished, this is how it looks. Like an excavation site!
How to Eat the Thigh (Sai)
The thigh, located at the back of the chicken, may look large and difficult to eat at first glance, but it’s actually one of the easiest parts to handle. The meat is plump and juicy with a satisfying texture.
Locate the Femur
First, identify the location of the femur, the thickest bone (thigh bone).
Twist Out the Femur
Once you locate the femur, hold the remaining meat with your left hand and twist the bone out. You’ll need a bit of strength here.
Locate the Backbone
After removing the femur, flip the piece over and identify the location of the backbone.
Hold Both Ends and Bite
Once you’ve located the backbone, hold both ends of the bone and bite in. With no other bones, you can eat all the meat around it!
Once eaten cleanly, you’ll see this result. The backbone is on the left and the femur on the right. The small organs around the spine are also surprisingly tasty!
How to Eat the Wing
The wing may look difficult due to its bones, but it’s actually a two-in-one piece offering both rich wing meat and light breast meat. Wing tips are high in collagen thanks to the gelatin and fat content!
Remove the Wing Tip Bone
First, remove the inconvenient bone from the wing tip. The part held in the left hand is the breast meat.
Split into Two
Separate the left breast meat from the right wing meat.
Bite Right In
The breast meat part has no bones, so you can eat it as is. It’s tender and tasty.
Divide into Three More Pieces
Next, divide the remaining wing portion into three parts. The left side is the wing tip, and the right side is the drumette. More precisely, the lower left is the mid-joint (tebanaka), and the upper left is the tip (tebahashi).
Start with the Wing Tip
Hold the bone and start eating the wing tip. Bite the meat while holding the bone—it’ll slide off easily! It’s the same method used for fried chicken wings. Don’t forget to eat the wing tip too!
Chomp Down the Drumette!
Now it’s time for the drumette. Bite into the meat around the bone. You can also eat the cartilage on both ends—don’t miss it!
Even the tough wing can be finished this cleanly. Do these bones look familiar, or is it just me?
How to Eat the Drum (Leg)
The juicy drum is very popular with kids thanks to its easy-to-hold shape! Compared to other parts, it contains more iron and has a rich, deep flavor. The cartilage at the leg tip is also edible.
Bite Holding Both Ends
This one needs no explanation. Just hold both ends and bite in without hesitation. Using a napkin is okay, but if you want to savor the spices on the skin, eat it with your hands!
Cartilage Is a Treat
The cartilage around the joint at the tip of the leg is also edible. The crunchy texture is addictively good.
All that’s left is the bone. Thanks for the meal!
Can You Choose the Part?
We’ve introduced five parts of the chicken. Everyone has their favorites. So the question arises: “Can you request a specific part?”
We asked KFC Japan’s Public Relations and CSR Department directly, and they responded: “We kindly ask customers to refrain from requesting specific parts for Original Chicken.”
However, if you order just one piece in-store, you’ll receive one of the following: keel, rib, or drum.
What did you think of these KFC Original Chicken eating tips?
While the parts may look tricky at first, once you understand the bones and techniques, they’re all easy to eat! Master each method and impress your friends at your next home party!
With 1,172 locations across Japan as of March 2022, KFC is a household name. Its signature Original Chicken, made with Colonel Sanders’ secret recipe, has become a staple for home parties. The first KFC in Japan opened over 50 years ago, in 1970. Since then, the brand has introduced many popular items beyond Original Chicken, such as Twisters and Red Hot Chicken. Keep an eye out for their exciting new offerings! Today, many KFC outlets offer delivery services. When you're craving fried chicken, be sure to check the official website or app for special deals and coupons!
*The information is based on the time of reporting or creation, and may differ from the current situation.
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