Pour oil into a medium skillet to depth of about 3/4 inch.

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Dip chicken tenders into batter. Web braising immediately after frying allows for plump and supple chicken feet, so don't wait. Cut the chicken into pieces.

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Place the legs inside the dry ingredient mixture and coat well. Have too many ripe plums? By frying the chicken in rapeseed oil then cooking in the oven.

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