JFC Jamie's fried chicken | Jamie Oliver recipe (2024)

Serves 4

Cooks In1 hour 35 minutes

How to joint a chicken: Knowing how to joint a chicken is a really brilliant skill to have. Don't be scared – it's super simple, and you can buy a whole chicken for just a little bit more than the cost of two chicken breasts. Plus, you have the benefit of the drumsticks, thighs, wings and carcass to do many other delicious things with too, so it can be very economical. Please give it a go – all you need is a plastic chopping board (put a damp cloth underneath to secure it) and sharp chopping knife, and you're away.

Here's what to do:
1. Use your chopping knife to cut the skin between the breast and the leg.
2. Lever the leg away from the carcass, until the bone pops out of the socket.
3. Use the tip of the knife to cut the leg away from the carcass, angling the tip towards the carcass so you get as much meat on the leg as possible.
4. Use the heel of the knife to chop down through the joint of the wing.
5. Feel the breastbone down the centre of the bird, then use the middle of the knife to cut vertically along it, to separate the breast from the bone.
6. Use the tip of your knife to cut between the breast meat and the carcass, slightly angling the knife towards the carcass in a stroking action.
7. Cut down between the breast and the carcass to remove the breast, angling the knife towards the carcass to ensure the breast is as meaty as possible.
8. Repeat all these steps for the other side of the bird. You can leave the legs whole, or cut them into thighs and drumsticks. To do this, use the middle of the knife to cut firmly in one confident movement through the joint at the natural bend of the leg. Save the carcass for making stock.