INPUT ARTICLE: Article: Once your chicken has had time to soak up all the spicy goodness from the marinade, you're ready to finish the dish. Fill a large saucepan, deep skillet, or deep-fryer with the oil.  You've cut your chicken into small pieces, so the oil doesn't need to be too deep, but it should fill about 1/3 of the pan. The ideal frying temperature for oil is usually listed as around 365ºF (or 185ºC).  You can test the oil by dropping a cube of white bread into the oil. When it browns in fifteen seconds, your oil is ready. It's a good idea to begin with frying just one or two pieces of chicken. This will help you verify that the oil is hot enough and give you an idea of how long it will take to fry the chicken. If you don't want to risk messing up a whole piece of chicken you can cut one piece in half and use that.  If the oil doesn't cover the chicken piece entirely, be sure to rotate it after a couple of minutes. If you rotate too early, the chicken may stick, so allow for a crust to form. Once the chicken is browned and crisped remove it from the oil. Now cut it in half to make sure that it's cooked through. This should take about 5-8 minutes. Once you've finished frying your test pieces, continue frying the remainder of the chicken. Depending upon the size of your pan, you may want to do this in batches. If you fry in batches, place your finished chicken on a plate or baking sheet lined with paper towels. This will help soak up any residual oil and keep the chicken from getting soggy. Keep the oven on a very low setting, around 200ºF or 93ºC. If you fry in batches, you will need to allow the oil to get back up to temperature before adding a new batch. Your finished chicken could get cold in that time. Once you've fried all of your chicken pieces, garnish with finely chopped fresh coriander leaves. You may also want to give the dish a squeeze of fresh lemon juice. All that you need to do now is enjoy this spicy savory treat!

SUMMARY: Heat the oil. Fry a couple of test pieces. Fry the remainder of your chicken. Keep your finished chicken warm by placing the plate or baking sheet in the oven. Garnish and serve your Chicken 65.

In one sentence, describe what the following article is about: Medium-sized, flat brushes are ideal for contouring. Fluffier powder brushes will not blend your contour as well and give you less control over its shape. Smaller, eyeshadow brushes are also not ideal because of their streakier finish. Contouring creates the appearance of shadows on your chest to make your bust look bigger. Look for a bronzer one or two shades darker than your skin tone. This will help your contour look more natural and give you control over the shape.  Test the bronzer out on your hand before applying it to your breasts to make sure you got the right color. Pair the bronzer with a highlighter powder with a slight sheen. Apply bronzer to your chest in a v-shape over and to the center of your cleavage. Then, brush your highlighter over the tops of your breasts and around the v-shape. This will give your breasts the illusion of appearing larger and fuller. Use your brush to dust over the bronzer and highlighter, blending them together into a smoother contour. Step back and examine your contour in the mirror to make sure you don't have any noticeable bronzer streaks. Check your reflection in an area with natural light to accurately gauge how your contour looks.
Summary: Find a blush or contour brush. Choose a matte bronzer. Contour over the top parts of your breasts. Blend the bronzer with your brush.

INPUT ARTICLE: Article: If you'd prefer to have a blank background, for example, you should shoot with your back to a blank wall. You can also put up a sheet of paper or something similar. Your background will eventually become a key aspect of your videos if you use the same one enough. Keep this in mind when choosing your background. Naturally, you'll want it to face the area in which you (or your subject) will sit.  If you're using a tripod, this is a relatively easy step. Otherwise, set up a pile of books or a small shelf for your camera to rest on. You'll also want to situate your microphone during this time. You may have to play around with your camera's zoom level and your microphone's location in order to keep the microphone out of your shot. If you're filming with a smartphone, camcorder, or webcam, refrain from zooming in. Doing so constitutes using a "digital zoom" (as opposed to the optical zoom used by DSLR cameras) that distorts the video quality. Remember, you'll want three lights in different locations--one behind the camera, one to your left, and one to your right--for optimal visuals. While this is a good guideline, every room is going to mandate different lighting. You'll need to experiment a bit before you find the sweet spot. This rule dictates that, given a set of three-by-three lines dividing the frame into ninths, the subject of your shot will fall somewhere on intersecting lines. This essentially means that you don't want to center yourself in your camera's frame--instead, sit a little bit to the left or right.  If you have a picture or something similar on the wall behind you, try sitting opposite of and below it for your shot. Most smartphones have a camera-related option that displays a three-by-three grid of lines on the screen while filming. Background noise is a huge detractor from the quality of your content. Depending on your preferences, this process will vary. Once you've completed your shooting and editing, you're ready to upload your video to YouTube!  If you're trying to produce dynamic (e.g., quick and engaging) content, consider cutting out any awkward silences or pauses in conversation. Most video-editing programs come with a "noise-cancelling" feature included. You can use this to lower the overall background noise in your video. This is also a good point for you to add music or other effects.

SUMMARY:
Choose your background. Place your camera. Place your lights. Use the rule of thirds. Make sure your shooting location is quiet before filming. Edit your video.