How to Butcher a Chicken: 10-Piece Country Cut

Chef Eric Huang demonstrates how to break down a whole chicken for frying, Southern-style. Called “country-cut” chicken, this technique produces 10 pieces of chicken (2 wings, 2 legs, 2 thighs, and 4 bone-in breast pieces), with a focus on preserving the integrity of the skin, particularly the skin on the breast pieces. It’s a prime example of how much there is to learn from a professional who’s spent tons of time thinking about and tweaking simple processes to produce the best and most consistent product possible. #kitchentechnique #cutawholechicken #chickenbutchery Sign up for a ChefSteps Studio Pass subscription: Recipe: Try our Chili Fried Chicken recipe: Equipment: Get 20% off the Control °Freak®: Follow us: ChefSteps 101: Through science, entertainment, and industry experience, we strive to help every home cook reach their full potential. With more than 1,000 recipes developed in our kitchen, there’s something for everyone. To find out more, visit our website: