Wayne Gisslen

Pan-Fried Chicken

Preparation info
  • portions:

    12-24

    portion size: ½ chicken ¼ chicken
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
6

Method

  1. Cut chickens into 8 pieces, as shown in Figure 18.5.
  2. Place the flour in a small hotel pan and season with salt and pepper.</

Per ½ chicken: Calories, 820; Protein, 75 g; Fat, 51 g (57% cal.); Cholesterol, 235 mg; Carbohydrates, 11 g; Fiber, 0 g; Sodium, 580 mg.