It makes sense that chefs would be better at cooking chicken than an amateur. However, following some simple tips could make ...

When frying this chicken, try not to let the oil get below 315 F. If the oil temperature drops too low, the chicken will absorb a lot of oil, producing greasy, soggy chicken.

All this being said, frying chicken right before it is eaten is also ideal. It may take some time and effort to prepare, but you shouldn't cook it until the very last minute.

Gravois recommends roasting them at 450 degrees F for 15 to 18 minutes or until they reach an internal temperature of 165 ...

Cook the chicken, skin side down first, over direct medium heat, with the lid closed as much as possible, until golden brown, 6 to 10 minutes, turning occasionally.

After frying the chicken, I put each piece on a metal rack on top of a baking sheet. I placed the whole thing in the oven for about 30 minutes until it was fully cooked through.

Turn each piece of chicken over, then microwave on high until the chunks are just cooked through, about another 1 to 2 minutes, depending on your microwave. Let the chicken cool to room temperature.