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PREPARATION:Rinse chicken pieces and pat dry. In a large paper or plastic bag, combine
flour, meal, Parmesan cheese, garlic powder, slat and cayenne pepper;
shake well.
Pour oil into a large heavy skillet to a depth of 1 1/2 to 2 inches. Heat
oil over medium heat until a drop of water sizzles when dropped in.
Shake 2 or 3 pieces of chicken in the bag at a time; place in the hot oil.
You can either fry in batches or use 2 skillets. Fry until browned on all
sides, or about 20 to 25 minutes. Remove chicken to a paper towel-lined
platter to drain; keep warm while frying remaining batches.
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