I usually either panfry chicken or "fry" it in the oven. I want to try
frying it in a deep fryer but I've seen recipes that say to fry it at
as low as 300=BAF. for 20 minutes or as high as 375=BAF. for 8 minutes.
I feel it's probably somewhere in between these two extremes. So
what's the best time and temperature combination? I like my chicken to
be completely done, as in falling off the bone, but I don't like the
crust to be overcooked. Also I usually only fry legs and sometimes
thighs; I don't like breasts.

Thanks