Any sort of dark meat is richer, fattier and has a stronger flavor. It’s usually best in soups, stews and casseroles. Breast meat is white meat, it’s more readily accessible, you can carve slice of it and it looks prettier on the plate. It’s also more of an effort to keep white meat from being dry, brining and such.
If I’m eating it off the bird or in boneless filets, white meat is best. If it’s used with something else, dark meat works better. It’s a tradeoff.
Whoever wrote this is looking to generate hits with an off the wall, cockeyed speculation that has nothing to do with anything. Are people who prefer vanilla ice cream racist, lol?
White meat is naturally drier and dark more scrumptious. But so long as the white meat is moist, it’s better in my opinion.