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Frying Chicken - How Does It Work?

Just tried my hand at frying a batch of chicken legs. I had 16 legs, the first 8 (did them 4 at a time) I had to finish cooking in the oven because I had the oil too hot and the skin was going to burn if they actually got up to temp, the second 8 came out much better. I soaked them in buttermilk and hot sauce for a couple hours and my breading or whatever was a mix of flour, salt, pepper, baking powder, garlic powder, onion powder, and paprika. I had the oil at about 300 F for the second 8.

Anyone have any tips or tricks when it comes to frying? How about a good recipe for fried chicken?


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