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Fried Chicken with Corn on the Cob

Fried chicken is an American tradition, its history ranging from the old plantations of the Deep South all the way to the White House. First Lady Martha Washington even included a recipe for it in her Booke of Cookery (circle 1749). Many fried chicken recipes, like our version here, call for buttermilk, which helps to tenderize the chicken and adds a satisfying crispness to the skin.After the chicken is placed in the oil, the temperature will drop to 250deg. to 300deg.F. Increase the heat so the oil reaches 325deg.F for the remaining frying time.
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