Electric Fryer - Ideal for deep-frying chicken and parsnip fries to achieve the perfect texture.
Nonstick Skillet - Great for sautéing ingredients before frying or as an alternative method if not using a deep-fryer.
Spice Grinder - For freshly grinding spices, including those needed for the spicy vinegar sauce.
High-Sided Saucepan - Useful for preparing and cooking the sauces involved in this recipe.
Silicone Baking Mat - Helps to ensure even frying of chicken by providing a consistent surface when using air fryers or conventional ovens as an alternative to deep-frying.
Digital Thermometer - Ensures the oil temperature is perfect for frying, critical for achieving crispy yet moist results.
Oil Filter and Bucket - Essential for cleanup after deep frying; they allow for easy removal of excess oil from the cooking vessel.
Wooden Spoon or Tongs - Useful for safely handling hot foods while assembling, serving, or transferring them out of a skillet or deep-fryer basket.
Deep Fryer with Basket - Specifically designed for frying large quantities and ensuring even cooking. This matches the recipe's requirements perfectly.
Cutting Board - For safely preparing ingredients before cooking, including cutting parsnips into desired sizes.
Colander - Useful for draining excess oil from fried foods or for rinsing vegetables prior to use in the recipe.
1 1/2 pound parsnips
3 tablespoons olive oil, divided
4 chicken breast halves with skin and bone (3 1/2 pounds)
1/2 cup distilled white vinegar
1/4 teaspoon dried hot red-pepper flakes
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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