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Deep-Fried Chickens

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)

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