So I enlisted the help of my mother-in-law, the queen of fried chicken, and the reason my husband is so darned picky when it comes to food. Nobody cooks as good as mom don't ya know! She taught me well and I am pretty good at it nowadays. Even my husband thinks so!
Here is a little tutorial for those of you that are still chicken challenged.
A few tools that will serve you well on your journey.
- a very sharp smaller knife- the sharper the better, I use a fillet knife
- cutting board (glass is best for easy sanitizing)
- larger knife for cutting through ribs and backbone if needed
- gloves if you are leery about salmonella
I have done both legs. You can see how the legs and thighs, the dark meat, will be separated from the wings and breasts, the white meat.
Fold you chicken backwards and try to break the back bone to separate the chicken's halves. This is where a big kitchen knife could come in handy.
The back section needs to be separated from the thigh. Work your knife along the side until you find a clear path to cut. The back piece can be used for chicken broth.
The ribs need to be cut away from the breast meat. This is where you kind of need to "man handle" your chicken. I promise it won't mind. Look for the last rib and start cutting down. Cut and pull down until the last thing connected is the neck skin. That will be your last cut. Save the ribs for stock. Oh! And if you are fortunate enough to have a chicken with the neck still on, make sure you save that to fry too. Just try it, you will thank me :)
Cut away the breasts from the breast bone. I carefully fillet along the top and follow the bone down. You can save this bone for stock as well.
So this is how I cut up for fried chicken. If you are wanting to boil your chicken for say, soup or make a gravy for chicken and biscuits, you wouldn't need to be so careful where you cut.
Hope you found this helpful...Happy cutting!