Whole Chicken In a Pan
A tasty, pan-fried whole chicken can be made in an hour or less if you know how to butterfly a whole chicken.
Place the chicken breast-side down on a cutting board.
With a poultry shears or sharp knife make two vertical cuts about 1 1/2 inch apart on each side of the backbone all the way from the neck to the tail.
Cut through the bones and remove the backbone and tail.
Open up the chicken so it lays flat.