Bone-in fried chicken

Whoa interesting. I didn't know there was such a thing as a pressure fryer.

Bake in oven first, then fry

>boneless fried chicken
That's called a chicken nugget you 12 year old

No, chicken nuggets are fabricated from minced pieces. Just because it's boneless doesn't mean it's a nugget. You wouldn't call a chicken schnitzel a "nugget" nor would you call chicken fingers a nuggets.

>I'll take one chicken nugget, please

>I always have to fucking finish my fried chicken in the oven unless it's boneless.

You probably think a little pinkness next to the bone counts as "undercooked" like most germaphobe chefs these days. That purple-pink tinge on the bone is not meat, it's pigmentation from bone marrow and entirely safe for your consumption. Chicken bones are porous and leak their internals out onto the meat during cooking. Myoglobin can also be present and stain the meat pink without signifying undercookedness.

In truth, the color of the meat means NOTHING in terms of doneness and you should ALWAYS be using a meat thermometer to determine whether or not meat is fully cooked.

Yet another reason to avoid supermarket chickens.

I actually find that its better that way. The thigh and leg meat gets more tender the closer it gets to 180F or so.

>Implying simple chemistry does not happen to all chickens

Do you seriously think you've bred chickens without BONE MARROW?