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!
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)