I'm currently working for a fried chicken pop up restaurant and we're trying to lock down our process to ensure the chicken is fully cooked but comes out fast, crunchy, and juicy. So far I've just been focusing on making sure it reaches 165°F with a golden brown crust, but I'm wondering at what temperature roughly boneless breasts, bone in breasts, wings, and dark quarters become too dry? my challenge is to get a well browned crust without...
Originally asked by two_OMind on Stack Exchange (cooking) (CC BY-SA 4.0).
