Chicken thighs have become more popular among home cooks and restaurants for their flavor and versatility, resulting in their prices increasing above those of boneless, skinless breasts. This shift challenges the longstanding dominance of white meat in America, which began in the 1980s with the advent of processing plants that produced deboned chicken breasts. The preference for low-fat diets had previously favored white meat, but changing consumer tastes have revived interest in dark meat, indicating a potential end to the white-meat era.
In recent months, breasts have gained in price again, but white meat's continued dominance no longer seems assured.
After a decades-long run, America's white-meat era may finally be ending.
Americans learned to love not only slabs of white meat but also nuggets, patties, and tenders-processed products made possible by the ubiquity of deboned breasts.
Eating chicken used to mean getting whole chickens, skin and bones and all.
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