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Reducing oil Splatter with the Momofuku fried chicken, HELP!

TofuNofu | Nov 30, 201004:25 AM

I am planning on making David Chang's fried chicken tonight, which is steamed and then chilled, then fried. Since it is fried without flour, the oil popping and spattering is ridonkulous, I was hoping that you clever hounds had some ideas to help me avoid oil burnies.
I will be frying in a large Dutch oven, but I do not own a deep fryer. Thanks for the help!

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