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The part of a chicken strip, finger or tender which is inedible; usually found at the thicker tip of the aforementioned finger or tender. It should always be left on the plate. More-processed strips will have a higher concentration at the tip, while more natural strips may have leavings spread through-out.

Skilled chicken leavings hunters can identify the leavings from the appearance of the strip, while less aluent leavingsers may require a guidebook.
Any restaurant's chicken strip should have an area of chicken leavings at one tip.
by KiwiDomingoBleu April 27, 2009
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