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Fried Chicken: Cook-Off 5

Chris Amirault

By Chris Amirault
in Cooking

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1 hour ago, MokaPot said:

 

From an eater's point of view, skin on. Never understood why you'd take the skin off of fried poultry (except to cut calories). But the skin has to be really crispy, not flabby. IMO.

That's the thing. Skin is usually flabby and comes off with half the coating.

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