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Monday, 14 January 2013

CHICKEN-DEEP-FRY TEST


Heat deep fat to 365 F. on frying thermometer, or until a 1" bread cube browns in 1 minute. Fry chicken 12 to 15 minutes, or until golden brown and tender. Drain on absorbent paper. Chicken may be kept hot in 200 F. oven until all pieces are fried. Serves 4.
©Al (Alex-Alexander) D. Girvan. All rights reserved.

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