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“To make good crispy fried chicken, I put the pieces in a bowl of salt water in the refrigerator overnight,” comments Bonita H. from Glen St. Mary, Florida. “I take the pieces out of the water just before coating and frying.”
Ducklings and geese have more fat than other poultry. To remove the fat, prick the skin with a…
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Allow about 1/4 to 1/3 pound of boneless chicken per serving.
Generally, 3/4 pound of…
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