Mia Patel
Fried chicken is a beloved dish in the South, and while it may be purchased pre-cut, cutting up a whole chicken is a basic culinary skill that allows cooks to save money and control how many pieces they get from each chicken. The process begins with the chicken breast-side down. Each wing is pulled away from the body and cut at the joint to remove it. The chicken is then turned on its side and each leg is bent back until the thighbone pops out of its socket. A cut is made through the joint and skin to detach the leg. Finally, the chicken is lifted and a downward cut is made through the rib cage and shoulder joints to separate the breast from the back.
Characteristics of cutting up a chicken Southern-style
| Characteristics | Values |
|---|---|
| Chicken | Whole chicken, bone-in leg quarters, or any cut of chicken |
| Seasonings | Salt, pepper, garlic powder, onion powder, lemon pepper, buttermilk, hot sauce |
| Marinade | Marinate chicken in a mixture of seasonings, buttermilk, and hot sauce for at least 2 hours, preferably overnight |
| Frying | Deep fry in peanut oil, canola oil, or vegetable oil; alternatively, use a large cast iron pan or air fryer |
| Post-frying | Place fried chicken on a paper towel-lined sheet tray and sprinkle with flaked salt; let it soak for at least 2 hours, preferably overnight |
| Storage | Store fried chicken in an airtight container in the freezer for up to 6 months |
| Reheating | Thaw frozen chicken in the refrigerator, then bake in the oven at 400°F or use an air fryer until heated through |
| Cutting technique | Use a knife with a long, thin blade, such as a boning knife; cut through joints to remove wings, legs, and thighs; separate breast from back |
| Number of pieces | Cut the chicken into 6, 8, or 10 pieces, depending on preference |
Explore related products
What You'll Learn
Cutting out the wings
With the chicken breast-side down, pull the wing tip away from the wing flat. Use your fingers to locate the joint and slice through it to remove the tip. Repeat this process on the other side.
Now, pull the wing towards you and make a semi-circle cut around the back of the drumette. You should be able to pull the wing away from the body, popping the joint out of its socket. Cut through this joint to remove the wing. Repeat the process on the other side.
If you want to remove the wing tips, cut them off and save them for stock—they're rich in collagen, which is great for broth.
Sweet Onion Chicken Teriyaki: Subway's Signature Sandwich
You may want to see also
Explore related products
Removing the legs
To remove the legs of a chicken, you will need to first turn the chicken onto its side. Bend each leg back until you hear a pop—this is the sound of the thighbone popping out of its socket. Cut through the joint and skin to detach the leg completely. Repeat this process for the other leg.
Now, you can choose to keep the legs whole, or divide them into thighs and drumsticks. To divide the leg into two parts, turn each leg skin-side down and cut through the joints, following the white fat line. This will separate the thigh from the drumstick. Repeat this process for the other leg.
You can use a knife with a long, thin blade for this process. While a chef's knife can work, it might be too wide and hinder your ability to make delicate cuts around the joints. A boning knife is a better option.
Once you've removed and separated the legs, you can choose to further cut up the chicken or use the legs as they are for various recipes.
Popeye's Chicken Honours Veterans Day: What to Expect
You may want to see also
Explore related products
Dividing the legs into thighs and drumsticks
To divide the legs into thighs and drumsticks, first, place the chicken breast-side down on the cutting board. Turn each leg skin side down and cut through the joints to separate the thigh from the drumstick. Make sure to cut along the white fat line. You can use your fingers to locate the joint. Repeat this process for the other leg.
If you are using a knife, it is recommended to use one with a long, thin blade. A chef's knife can work, but it might be too wide and get in the way of the delicate cuts around the joints. A boning knife is a better option.
If you want to remove the wings, pull each wing away from the body and cut through the joint to remove it. You can also remove the wing tips by simply cutting them off and saving them for stock.
Now, turn the chicken over so it is breast-side up on the cutting board. Slice the skin between the leg and breast, keeping the knife as close to the leg as possible. Turn the chicken on its side and hold onto the leg with your free hand. Cut down towards the point where the leg meets the body, making a small semi-circle cut around the oyster until you reach the bone.
Cracker Barrel's Chicken Feast: How Many Pieces?
You may want to see also
Explore related products
Separating the breast from the back
To separate the breast from the back of a chicken, follow these steps:
First, turn the chicken on its side. With a long, thin-bladed knife, cut downward through the rib cage and then the shoulder joints. You may find it easier to use kitchen shears for this step. Save the back for stock.
Next, place the breast skin-side down. Split the centre bone with a chopping motion, then slice through the meat and skin to separate the breast into two halves. Depending on your preference, you can further divide the breast halves by slicing through the breast lengthwise.
If you want to remove the wings, start by pulling each wing tip away from the wing flat. Locate the joint with your fingers and slice through it to remove the tip. Repeat this process on the other side. Then, pull the wing towards you and make a semi-circle cut around the back of the drumette. Once the bone is exposed, pull the wing away from the body and pop the joint out of its socket.
Finally, turn the chicken over so it's breast-side up. Slice the skin between the leg and breast, keeping the knife as close to the leg as possible. Turn the chicken on its side again and hold onto the leg with your free hand. Cut down towards the point where the leg meets the body, making a small semi-circle cut around the oyster until you reach the bone.
Popeyes Chicken Sandwich: A Recipe for Murder?
You may want to see also
Explore related products
Marinating the chicken
Southern-Style Buttermilk Fried Chicken Marinade:
For this classic southern recipe, you'll need buttermilk, mustard, salt, pepper, and cayenne. Whisk these ingredients together in a bowl. Then, pour the buttermilk marinade into a resealable plastic bag. Add the chicken pieces, ensuring they are well-coated. Squeeze out the excess air and seal the bag. This marinade requires refrigeration for 2 to 8 hours.
Southwest Chicken Marinade:
This marinade uses pantry staples to create a flavourful profile. You'll need avocado or olive oil, apple cider vinegar, fresh chopped cilantro or parsley, chili powder, garlic powder, ground cumin, dried oregano, salt, and ground black pepper. Optionally, you can add red pepper flakes for a spicier kick. Combine the ingredients in a large mixing bowl and whisk them together, or simply place them directly into a large Ziploc bag and shake well. Add the chicken to the bag, ensuring it is well-coated. Marinate in the refrigerator for at least 2 hours, up to 24 hours.
Baking or Grilling Marinade:
For a delicious marinade that can be used for baking or grilling, you'll need extra virgin olive oil, balsamic vinegar, Worcestershire sauce, and lemon juice. Combine these ingredients in a mixing bowl and whisk them together. You can also use a large Ziploc bag for convenience. Pour the marinade over the chicken in a resealable plastic bag, gently massage it into the meat, and marinate for at least 30 minutes up to 24 hours.
Remember, marinating times may vary depending on the intensity of flavour desired and the type of meat used. Always aim for a minimum of 30 minutes to an hour for optimal flavour infusion.
Catching Chickens in Sea of Thieves: Strategies for Success
You may want to see also
Frequently asked questions
You will save money compared to buying pre-packaged chicken breasts, thighs, wings and drumsticks. You can also control whether your chicken is cut into six, eight or 10 pieces.
A long, thin-bladed knife is best for delicate cuts around the joints. A chef's knife can work, but it's a little wide. Start with an inexpensive boning knife and upgrade if you enjoy the process.
Place the chicken breast-side down on the cutting board. Pull the wing tip away from the wing flat and slice through the joint to remove the tip. Repeat on the other side.
Pull the wing towards you and make a semi-circle cut around the back of the drumette. When the bone is exposed, pull the wing away from the body and pop the joint out of its socket. Turn the chicken over so it's breast-side up. Slice the skin between the leg and breast. Turn the chicken on its side and hold the leg. Cut down towards the point where the leg meets the body, making a small semi-circle until you reach the bone.
