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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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