How to Cut up a Raw Chicken for Sautéing or Frying

Turn the chicken breast-side down and cut through the wing joints, detaching the wings.

Cut the wing off at the second joint, so you leave a little still attached to the breast.

Pull a thigh forward and cut through the skin that runs along the side of the thigh.

Continue cutting until you reach the back, and then slide the knife along the back, under the oyster, the tiny nugget of meat nestled in the back.

Continue in this way until you have completely detached the thigh.

Rotate the chicken around and repeat on the other side.

Cut through the skin that connects the other thigh to the back.

Completely remove the second thigh.

Turn the chicken so the pointed end of the breasts is facing up. Whack through the bone with a knife to cut through the ribs and separate them from the back.

Pull the ribs away from the breasts.

Snap off the section with the ribs. Cut around the inside of the collarbone to detach the rib section.

Pull the skin over the breasts so they are both well covered.

Turn the breasts skin side down, and slice a knife through the cartilage that separates them.

Draw the knife forward through the breast.

Cut all the way through the double breast.

Separated breasts.