The most popular cut in the U.S. is boneless/skinless chicken breasts. I really struggle with this because it’s so wasteful and it highlights what is perhaps the least flavorful part of the chicken (a breast without skin).

Nevertheless, farmers who want to diversify their offerings will typically come to boneless breast cuts first. This is a cut anyone with a knife can do, and it’s also a great way to turn that whole chicken into pieces after you thaw it out.