Confession: I never make fried chicken the same way twice. It’s still a work in progress. The problem with any method of cooking chicken is that the various pieces cook at different rates. This is why, I suspect, the Colonel didn’t use the standard breast-wing-thigh-drumstick configuration. The trick is to pull the breastbone and the cartilage in the center of the full breast away from the rib sections, leaving the two tenders still attached to the cartilage.
The problem is not enti