Fried chicken
Chicken second courses
I searched all over for great fried chicken recipes, and ultimately used a lot of ideas combined into this "ultimate" recipe. The baking powder in the coating makes this especially crisp! I like using chicken thigh fillets rather than breasts - they're much more flavorful, and higher in iron, too. And using all-meat means that the chicken is easier to cook through, and you don't have to watch out for bones.
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