1. The procedure for deep-frying is like that for pan-frying, except that the item doesn't have to be turned because it is submerged in the hot fat. Review page 73 for deep-frying instructions.

2. Pieces from small chickens (under 2V2 lb/l kg) are best for deep-frying. Larger pieces require such a long cooking time that the surface may brown too much.

If necessary,fried items may be finished in the oven.

3. Fry chicken at 325° to 350°F (160° to 175°C) for even cooking.

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