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Ingredient of the week: Fried chicken

This week the Seattle Kitchen staff goes over the ins and outs of fried chicken. All the members of the Seattle Kitchen staff have different techniques for this dish. Host Tom Douglas loves Ezell’s style, and prefers corn starch to flour for frying. Host Thierry Rautureau says his frying is more like grilling, and SK contributor Katie O shares a Japanese version of fried chicken.


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