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- 2 4 1/2- to 5-pound whole chickens (halved lengthwise and backbones removed if using pasta pot with insert)
- 4 teaspoons salt
- 2 teaspoons garlic powder
- 1 teaspoon cayenne pepper
- 4 quarts to 4 gallons (about) peanut oil for frying (amount depends on fryer)
Directions:View on Bon Appetit
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