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Reviewed Fried Chicken

Jul 6, 2013 in Food Network Community Toolbox on

Only problem for me was temp - every time I tried this, with thermometer and keeping temp steady at 325 - it burned black. Finally had a friend experienced chicken fryer - she eyeballed the fat bubbling speed - temp reading at that point was 270 - 280 max. at that temp we did get golden crust, chicken cooked through at eleven mins per side... bu"

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