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Let Me Help You👇🏼
✉️ Start Making Restaurant-Quality Pizza in Just 3 Minutes a Week https://charlieandersoncooking.ck.page/7a77956bb5
🍕 Discover The Dough Handling Secrets To Make Perfect Pizza EVERY Time
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💻 VIEW THE RECIPE ON MY WEBSITE
https://www.charlieandersoncooking.com/recipes/ultimate-crispy-fried-chicken
ADDITIONAL RESOURCES
📹 Why You Should (Almost) Always Salt Meat In Advance
https://youtu.be/xs1MC-xmEm0
📹 Which Neutral Oil Should You Use?
https://youtu.be/ITjwxGEUh3g
🔪 EQUIPMENT USED IN THIS VIDEO
4.5 Qt Dutch Oven: https://amzn.to/3oDwIcv
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Large Kitchen Tweezer Tongs: https://amzn.to/3X261wA
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Digital Deep-Fry Thermometer: https://www.thermoworks.com/smoke/
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Analog Deep-Fry Thermometer: https://amzn.to/3Hw5iOz
Quarter-Sheet Baking Tray: https://amzn.to/3iknKkM
Quarter-Sheet Rack: https://amzn.to/3VPT3l8
Oil Solidifier Powder: https://amzn.to/3HsJJOZ
Countertop Burner: https://amzn.to/4478utR
📃 TABLE OF CONTENTS
0:00 - The Mission
0:22 - Tip #1 - Salting in Advance
1:17 - Tip #2 - Flouring and Resting
2:16 - Tip #3 - Don't Only Use Flour
3:20 - Tip #4 - Use High Quality Meat (Butcher Box Ad)
4:25 - Tip #5 - The Secret Ingredient
5:30 - Tip #6 - Create Craggy Bits
6:09 - Tip #7 - Fry at the Proper Temperature
7:33 - How to Get Rid of Used Frying Oil
8:30 - BONUS TIP for Extra Crispy Chicken
Written and Filmed by: Charlie Anderson
Edited by: Charlie Anderson and Van Clements
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