NEVER AGAIN

The problem with insisting on making fastfood chicken crispier than it already is is that there's a tendency to give the meat a thicker coat of seasoned flour ("breading", although it really doesn't come close). In very high heat, say, 300 degrees, which I think is the usual frying temperature in fastfood joints, the coat cooks faster than the actual meat. What do we get? Either the meat is still pink (like what I got recently; the malansa smell upon cracking the breading open was distinct: R-A-W) or it is still too bloody (signs of hematoma).

Remember: WHITE = COOKED.

I'm going to quit fastfood chicken for a while until this crispy craze blows over.