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Fried chicken made easy from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 665) by Mark Bittman

  • whole chicken
  • ground cinnamon
  • grapeseed oil
  • all-purpose flour

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Notes about this recipe

  • Eat Your Books

    Can substitute chicken parts for whole chicken; and any neutral oil, lard, or butter for grapeseed oil. See recipe for suggested spice rubs, and suggested sauces, including any of the books salsa or chutney recipes.

  • sturlington on June 01, 2013

    This is a terrific recipe for someone like me who's afraid to fry. It's simple and easy, it's not too messy, and the results are fantastic. Works with boneless breasts too--just reduce the cooking time a bit. p665

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