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Fried chicken for a crowd

I can make a killer fried chicken for my family of four in a heavy-bottomed dutch oven, but this weekend, I'm making it for 15 people, and am wondering if I should break down and buy a deep fryer to help cook that much of it. Do you have any thoughts or expertise in this area? If a fryer is the way to go, and do you have a suggestion for one you really like? I'd love to hear your large-batch fried chicken suggestions!

asked by CL about 1 year ago
3 answers 472 views
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Pat is a trusted home cook.

added about 1 year ago

Have you considered browning and then baking your chicken? Here's my method and obviously you can season to your liking:

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hardlikearmour is a trusted home cook.

added about 1 year ago

I'd beg, borrow, or buy another dutch oven. Per J. Kenji López-Alt you'll get crispier fried chicken if you fry it twice. The second fry is done at 400º F for 5 minutes (pieces flipped once in the middle), so you could do the second fry in 2 batches pretty quickly. The chicken needs to be refrigerated at least an hour, or as long as overnight, after the first fry.

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Sam is a trusted home cook.

added about 1 year ago

Soak it in buttermilk. Coat it and fry it. Instead of a second fry. Put it on a sheet pan in a 350 oven after it's fried to finish up cooking---about 30 mins.

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