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Here's a tip. Buy one of those thermometers that has the probe on a small cord, the kind you can insert and leave in. Put that bad boy in the thickest part of the breast before you start frying. When it reaches 151 degrees, pull the bird. Let it rest for 20-30 mins before carving. The carryover heat will bring it up to 160-165 which is where you want it. If you bring it to 165 in the oil, it will end up in the 170-180 range and be overcooked.
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Rick
1984 911 coupe
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