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    Fried Chicken 101

    Source of Recipe

    Recipe Introduction

    My mom says that the key to good chicken is using hot oil in the skillet to seal the juices in.

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    List of Ingredients

    Fried Chicken 101

    Although fried chicken is often considered unhealthy, the amount of oil absorbed during frying is actually very small. For example, sixteen pieces of fried chicken will absorb a total of 2 3/4 tablespoons of oil, or about 1/2 teaspoon per piece.

    Frying Tips
    1. Use baking powder in the batter; it causes the coating to puff up in the hot oil, making it extra crunchy.

    2. Marinate the chicken overnight in buttermilk to give it a rich, slightly tangy flavor.

    3. Fry the chicken in pure vegetable shortening with a bit of bacon fat to produce chicken that is crispy, juicy, and light, with a hint of smokiness.

    4. Use a cast-iron skillet; it keeps the fat hot and at an even temperature for beautifully golden (not burned) chicken.

    5. Cook the dark meat, which takes a bit longer, separately from the white meat to ensure that it is cooked thoroughly.





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