Ranch Fried Chicken

Recipe Note

• Nutrition information calculated using Cronometer for 1 piece of breaded, skin-on chicken thigh.

How to cut up a whole chicken:

• Make a slit with your chef's knife through the skin where the leg meets the body. 
• Pull the skin back and pull the leg away from the body to pop the bone out. 
• Cut through the joint to remove the leg from the body. Repeat with the leg on the other side of the chicken.
• To separate the drumstick from the thigh, look for the fat line (turn the chicken piece over where you cut away the skin so you can see the fat line). Cut through the fat line. Repeat with the other leg.
• Next, remove the wings. Pull the wing up and away from the body; take your thumb to feel for the ridge of the joint—that's where you want to cut. Lift the wing up and you saw the wing off of the body. Repeat with the other chicken wing.T
• ake your kitchen shears to remove the backbone. Look for the fat line, and cut right along the fat line, cutting through the ribs as you go. Break the backbone off with your hands. Save the backbone to make chicken stock or chicken bone broth.
• Separate the breasts into two halves. Make a slit in the bone between the breasts and make a slit in the bone. Flip the breast over and place one palm over the other on the skin side of the breast. Press down on the breast to crack the breast bone. Cut right down the middle of the breasts to separate. Now you have 8 pieces of chicken to fry!
• Make sure to sanitize any surfaces you touch with raw chicken. Use a kitchen towel or paper towels that you can wash right away or discard; avoid using a sponge for cleaning.

Nutrition