backbone; then you’re left with the breast, which you should
cut in half both vertically and horizontally. When you’re
finished you should have 10 pieces of chicken for frying (2 legs,
2 thighs, 2 wings, and 4 pieces of breast). Save the backbone for
stock.
The oil could catch fire if it bubbles over and could spread all
over your kitchen, so be very careful when deep-frying.
Try serving it with honey; it’s not necessarily traditional, but
it’s good.