Wayne Gisslen

Deep-Fried Chicken

Preparation info
  • portions:

    12

    portion size: ½ 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. Set up breading station: seasoned flour, egg wash, and crumbs.

Per serving: Calories, 880; Protein, 63 g; Fat, 58 g (61% cal.); Cholesterol, 205 mg; Carbohydrates, 22 g; Fiber, 1 g; Sodium, 520 mg.