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Reply to "S/O Fried Chicken"
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[quote=Anonymous]Oil temp is key. Get a candy thermometer so you know you're keeping it at 350. (Unless you can tell by the way a single drop of water pops when you shake it into the oil.) Too cold and it will soak up oil and turn to mush. Too hot and burned chicken may be the least of your disasters. As with all fried things, salt it right after it comes out of the oil. If you're keeping it warm in the oven, put it on a wire baking rack on top of the baking sheet. Helps it drain and keeps the bottom side from getting oily/mushy. [/quote]
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