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2. 20 Chef Secrets for Crisp, Juicy Fried Chicken - AOL

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   Use a neutral oil like canola or peanut oil, and make sure it's around 335 degrees Fahrenheit before you begin. Instructions: Today. While it's important to use oil with a high smoke point, don't ...

3. Poaching (cooking) - Wikipedia

   en.wikipedia.org/wiki/Poaching_(cooking)

   Salmon being poached with onion and bay leaves. Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about 70–80 °C (158–176 ...

4. How to Make Chicken Tenders That Taste Like They Came ... - AOL

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   The tips and tricks you need to make the best DIY tenders. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 more ways to reach ...

5. 29 Marinated Chicken Recipes That Guarantee Tender ... - AOL

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   To complete the journey to fried chicken nirvana, we went through 5 whole chickens, 3 gallons of peanut oil, and over 20 iterations of this recipe. The final result is a simple formula: a seasoned ...

6. Chicken as food - Wikipedia

   en.wikipedia.org/wiki/Chicken_as_food

   A poussin, or juvenile chicken. Chickens are the most commonly consumed animal worldwide. Chicken is sold both as whole birds and broken down into pieces. In the United Kingdom, juvenile chickens of less than 28 days of age at slaughter are marketed as poussin. Mature chicken is sold as small, medium or large.

7. Offal - Wikipedia

   en.wikipedia.org/wiki/Offal

   Versions of brawn (often served on rye bread as an open sandwich with a garnish of cucumber slices or dijon mustard and pickled beetroot) and blood sausage (served pan-fried with muscovado) are eaten mainly during wintertime, e.g., as part of the traditional Danish Christmas lunch or "julefrokost". Heart is commonly eaten, either calf, cow, or ...