Wayne Gisslen

Baked Chicken

Preparation info
  • portions:

    12

    portion size: ¼ chicken
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
4

Method

  1. Combine the flour and seasonings in a pan.
  2. Dry the chicken pieces with paper towels if they are wet. Dredge in the seasoned flour.
  3. Dip the chicken in the fat so that all sides are coated. Let excess drip off.
  4. Arrange the chicken pieces on a sheet pan or in baking pans, skin side up. If using both dark and light meat parts, place them on sepa

Per serving: Calories, 450; Protein, 38 g; Fat, 30 g (61% cal.); Cholesterol, 150 mg; Carbohydrates, 6 g; Fiber, 0 g; Sodium, 590 mg.