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Reviewed Fried Chicken

Jul 15, 2012 in Food Network Community Toolbox on

Made it almost exactly to the recipe and turned out perfect. I used a 10.25" cast iron skillet, so less shortening was needed, but I had to do 2 batches. Both batches turned out perfectly and I don't see any reason to change anything. The way that the bird is cut up leaves basically no obstacles (re. bones) to get in the way of a greasy, sloppy"

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