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Easier fried chicken from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen by Cook's Illustrated Magazine

  • buttermilk
  • ground cayenne pepper
  • garlic powder
  • paprika
  • all-purpose flour
  • vegetable oil
  • chicken pieces
  • hot sauce

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Notes about this recipe

  • springandfall on January 03, 2019

    I don't have the 11" straight-sided pan called for in this recipe; it's an odd size. A 10" pan allows insufficient room for the chicken, but a 12" pan would make the oil too shallow. I suggest either using less chicken and a 10" pan (in which case you could reduce the amount of coating and slightly reduce the oil) or use a 12" pan and a little more oil. Not having anticipated how important this was, I ended up frying the chicken in two batches in a smaller pan. It was still fine, but there was a lot of opening and closing of the oven, trying to determine which chicken pieces were done, since they hadn't all gone into the oven at the same time.

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