Heated
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Heated

My New Favorite Fried Chicken

It’s foolproof

A white dish with a heap of fried chicken parts, on a red tablecloth with a red background.
Photo: Aya Brackett

This is the easiest, most foolproof way I’ve ever found to fry chicken. The trick is a slightly lower temperature than you would normally use for deep-frying. Since the recipe is so basic, you’ve got a lot of room to play. I like to use all dark meat if everyone coming for dinner is agreeable. Vary the soak or the breading with ideas listed below. You can also serve this with hot pepper…

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Mark Bittman

Mark Bittman

Has published 30 books, including How to Cook Everything and VB6: The Case for Part-Time Veganism. Newsletter at markbittman.com.