i feel like canned chicken should be far below fresh in price. who knows how old these cans are? or how many chickens are actually in each can? the ability to inventory should keep the price pretty constant
NOTE: I also freeze the bones/skin etc separately for making broth/stock.
I guess there are usually breasts sitting next to it for the same price or a bit cheaper, but they are dry and tasteless.
I often prefer thighs too, but if you're stuck, you can avoid dry/tasteless breasts if you use a lower heat for most of the cooking process, then blast briefly at higher heat for a rich malliard.
Also, season more aggressively than you expect. A chicken breast is not a steak, you need to work it a bit more for best results. Salt both early and late in the process, consider using a bit of garlic or onion in the oil, or go all the way and add something bold like sriracha before it hits the pan. Dusting with a mixture of flour and a spice blend like old bay is another good approach.
A 25 cent can of soda sold at Costco is almost entirely sugar and water, you could buy a 25 pound bag of sugar and mix up some sugar water at home for a few pennies. (ok, so technically most soda uses HFCS, not sugar)
Why...