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My standard for fried chicken is

1. tender and juicy inside

2. crunchy outside

There are two equipment engineered to do just that

1. Sous vide

2. Electric deep frier

I am using Fusion Chef Sous Vide and Waring frier. Both machines have one thing in common - a proportional–integral–derivative controller (PID controller) to keep temperature exactly where you want! Here is a wikipedia page for you to geek out on, after you hand the cooking over to those machines: https://en.wikipedia.org/wiki/PID_controller

You'd also need a vacuum sealing machine. I use VacMaster Chamber Machine.

Step 1: Put the Chicken in the Bag

Put the cut up parts in a vacuum bag, without overlaps.

Pack in a flavor you like. New York Times has a good list http://cooking.nytimes.com/guides/25-how-to-make-f...

Seal the bag.

<p>can confirm exceptionally delicious</p>

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