Adapted from Fried Chicken by Rebecca Lang I cut my chicken into eight pieces; two legs, two thighs, two breasts and two wings. If your chicken is large, you can cut the breasts crosswise into two pieces, leaving the wings attached, or you can cut them off if they’re large, for a total of 10 pieces. I used duck fat, which is a luxury in some places. You can use canola oil for frying the chicken if you wish. I used about 2 cups (500g) of duck fat. (In her book, Rebecca discussed the different frying fats and which works best for what recipe and result.) I worked in two batches, since only four pieces fit in my pan at a time. I did find that I had quite a bit of the flour/cornmeal mixture leftover, which may be because French chickens are leaner than their American counterparts. If you wish, make the flour/cornmeal mixture and set about one-quarter of it aside. As you toss the chicken, if you need more, use it. Otherwise reserve it and use it in another baking project. (Update: A commenter recommended using it in case you make gravy.)