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About an hour before you want to serve the chicken, place a wide heavy skillet over medium heat. Add oil to a depth of 1⁄4 inch. Once the oil is hot, lift the chicken pieces out of the marinade (reserve the marinade) and carefully slide them into the oil. (If your pan is too small to hold the chicken comfortably, use two pans or cook in batches, adding a little more oil if necessary.) Fry, turning the pieces from time to time, until the chicken is well touched with gold, about 15 minutes.

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