For first timers to break down a chicken into classic 8 cuts and do a decent job at it says how straightforward butchering a chicken is.
Eight pieces
2 drumsticks
2 thighs
2 wings
2 breast halves
Ten pieces
2 drumsticks
2 thighs
2 wings
4 breast quarters
Twelve pieces
2 drumsticks
2 thighs
2 wingettes
2 drummettes
4 breast quarters
I always thought this to be daunting since I always buy chicken pre-cut but it was surprisingly easy. Of course, having a decently sharp knife helps a lot. If you have a dull knife then it's going to be really dangerous since chicken is really slippery. Not only dangerous but you're going to end up with ragged looking cuts as a dull knife will more likely tear the meat rather than slice.
Another thing I learned about was the use of a flexible filet knife. To those who haven't used one before and have only seen it being used on TV. Let me tell you this, the flexible blade isn't a gimmick, it's a godsend! When fileting a fish and taking skin off, the flexible blade is a blessing. It makes getting the blade to the right angle a lot easier than using a stiff chef's knife.