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  2. The Best Homemade Fried Chicken Recipe - AOL

    www.aol.com/food/recipes/best-homemade-fried-chicken

    First, pour the oil into a frying pan and keep it around 350° – medium-high heat. Next, combine all ingredients in a bowl and place 3 marinated chicken thighs and 3 marinated chicken legs and ...

  3. This Grill-Fried Chicken Will Blow Your Mind - AOL

    www.aol.com/grill-fried-chicken-blow-mind...

    Place the chicken, meat side-up, on the unlit side of the grill or on the side without the coals, and cook, covered, until the coating is set and the chicken is lightly browned, 30 to 40 minutes.

  4. Fried chicken - Wikipedia

    en.wikipedia.org/wiki/Fried_chicken

    Fried chicken, also called Southern fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. The breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat.

  5. This No-Recipe Recipe For Fried Apples Just Can't Be Topped - AOL

    www.aol.com/no-recipe-recipe-fried-apples...

    This variety also holds its shape when cooked, unlike other varieties like McIntosh, which are better for making applesauce. Like a good apple pie filling , mixing different varieties works well too.

  6. Pressure frying - Wikipedia

    en.wikipedia.org/wiki/Pressure_frying

    KFC pressure-fried chicken. In cooking, pressure frying is a variation on pressure cooking where meat and cooking oil are brought to high temperatures while pressure is held high enough to cook the food more quickly. This leaves the meat very hot and juicy. A receptacle used in pressure frying is known as a pressure fryer. The process is most ...

  7. Shallow frying - Wikipedia

    en.wikipedia.org/wiki/Shallow_frying

    It is a medium-high to high heat cooking process. Temperatures between 160–190 °C (320–374 °F) are typical, but shallow frying may be performed at temperatures as low as 150 °C (302 °F) for a longer period of time. [1] The high heat promotes protein denaturation-browning and, in some cases, a Maillard reaction.

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