My favorite pan for frying donuts is my handy dandy cast iron skillet, given to me by one of my best buds years and years ago. Second choice is my trusty, non-stick French skillet; its high sides work well for frying. Make sure you choose a skillet with deep sides, as the oil will bubble up as it heats.

Moving onto to Donut cutters: these come in several shapes and sizes. I prefer to use two separate round cutters from a round biscuit/cookie cutter set. I get more bang for my buck that way. However, it's easy to find doughnut cutters in either two-piece or one-piece models.

Tote Along Dishes Fried Chicken Basket perfect for sharing When the dinner bell rings and the church fellowship head over to the potluck table, the star is always fried chicken. This recipe uses buttermilk for brine and a bit of cornstarch mixed with flour for crunchiness. For a large crowd, you can easily double or triple this recipe.

To cut up a whole chicken, place the chicken breastbone-side down on a clean, flat cutting surface.

Use poultry scissors to cut out the backbone. Use a sharp knife to slice through the breastbone, dividing the chicken into two pieces. Slice the wings from the breasts. Slice the thigh/leg portion from the breast. Cut the legs from the thighs. For equal cooking time, cut each breast in half creating four white meat portions.

To finish cooking chicken in the oven, I place it on a rack that fits into a baking sheet with lip (also known as a jelly roll pan). Some are nonstick with soft handles. Others come three or more in a set.