Ingredients

How to make it

  • Remove liver, gizzards, and heart bag from tail area cavity if your fryer has one (save for chicken stock)
  • Pull leg away from joint and cut, repeat for other leg
  • Do the same with wings and thighs
  • Trim breast area and pull apart from the back bone / tail area
  • Cut back bone / tail area into two pieces (or save this whole piece for making chicken stock)
  • Cut breast into three pieces by cutting the pulley bone area straight across and then cut straight slightly down for two breast halves
  • You now have 9-11 pieces of chicken (plus parts for adding water and spices to make a great chicken both) to fry or do whatever!
Remove bag from tail cavity   Close
Cut off legs   Close
Cut off wings   Close
Cut off thighs   Close
Cut back bone/tail area in half   Close
Cut large breast into three pieces   Close

Reviews & Comments 5

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  • diannehocut 4 years ago
    Thanks for all the helpful comments!
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    " It was excellent "
    donman ate it and said...
    ^5 great job :)
    Was this review helpful? Yes Flag
    " It was excellent "
    ttaaccoo ate it and said...
    Brilliant! thank you for this mini-class. I have never cut across the breast before. This note will come in handy for sure! 55555555555555555555555555555555555555555555555555
    Was this review helpful? Yes Flag
    " It was excellent "
    grumpymomma ate it and said...
    Great ideal.
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  • lovebreezy 4 years ago
    Very nice step by step photos and Instructions. Now all you have to do is correct the name (-:
    Was this review helpful? Yes Flag

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