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Update: fried chicken at home for 6 yrs, then a cook in Nashville showed me my oil was way too cold
I always dropped my chicken in at 350 like every recipe says, but it kept coming out greasy inside and burnt outside, and I just blamed my stove. Last month a line cook at a spot off Broadway in Nashville let me watch him work and his oil sat at 325 the whole time, then he cranked it to 375 for the last 2 minutes to crisp it up. So is the 350 rule just plain wrong, or does it depend on whether you use thighs or breasts?
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