Pan-Frying

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  1. Pan-fried chicken is usually breaded or floured before cooking for even browning and crispness.
  2. About ¼ inch (½ cm) or more of fat is needed in the pan to pan-fry chicken.
  3. The side that will face up on the plate should be browned first for best appearance. This is called the presentation side. For chicken pieces, it is usually the skin side.
  4. After browning on all sides over moderately high heat, lower the heat so the chicken cooks to doneness without overbrowning. Pan-fried chicken takes 30–45 minutes to cook.