Wayne Gisslen

Pan-Fried Chicken

Preparation info
  • Portions:

    12-24

    • Difficulty

      Easy

Appears in
Professional Cooking: 8th Edition
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
6

Method

Procedure

  1. Cut chickens into 8 Pieces, as shown in Fi