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Discussion Starter · #1 ·
  1. Is the oil temperature limited to 350 or 375.
  2. How do I Dry Brine chicken?
  3. Is there a rule of thumb for how much seasoning is used?
  4. Do I use more seasoning in the marinade than in the flour mixture?
  5. During the fry process, do some seasonings burn if they are mixed in with the flour?
 

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1)  350 if bone in.  375 if boneless.

2)  Just salt it.

3)  Even layer on all sides.

4)  You are dry brining so there is no marinade.

5)  Garlic powder is nasty when it burns.
 
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