sorry may be a tad bit long My nemesis in the cooking world is bone in chicken. Got sick from undercooked chicken when i was younger and i really never recovered mentally. It was so bad that i banned bone in chicken from my home kitchen for over 15+ years for the most part. The bone in chicken i do bring in my house is generally boiled to some degree for stock, butchered or are just thin wings. Besides wings, making fillets/pieces and stock, ive avoided bone in chicken forever, its pretty sad really. I avoid roasting and frying anything thicker than a wing in my house. I dont even roast turkey on bird day. i generally overcook my chicken at home, even though i know its overcooked.. mental fears... but thats how i do it.. At work we only deal with boneless skinless chicken breasts. any boneless fillet is easy to cook spot on for me..but i wouldnt eat it, if i were at home id take it a few minutes further... i generally butterfly or pound it to an even thickness... ez enough. ive never had to roast bone in or fry a bird at any job.. so im a bit inexperienced in cooking bone in chicken. to be honest, i rarely eat chicken out.. my wife finds it funny, i get it, but i cant help it.. i even bleach down our house kitchen after dealing with any chicken.. even just a wing.. however, recently ive been feeling the need to learn how to cook a good fried chicken.. i think im finally ready to get past days of sickness i experienced as a youth... plus i need to grow in this area as a cook imo... so i soaked some legs in a milk/vinegar solution for 2 hours.. i didnt have buttermilk.. doubled dipped in a floury/starchy spiced mixture and fried some off. i fried them for about 15 minutes as 375.. coating was a nice golden brown.. internal temp was 165-175 depending on thickness of the piece.. but.. when biting into it.. it seemed too tender?? it that possible.. im so use to eating overcooked chicken i really dont know what tender chicken is.. even though the temp was 165-170 some pieces still seem to have blood in them. though it also had clear juice. so im a bit confused. i threw them in an oven for a few minutes to get them to that overcooked borderline pushing rubbery texture im use to eating.. to be honest though.. if the chicken was fine to eat.. it was the softest chicken ive ever had.. but the fear still persists. so what is it... clear juices or temp??? should fried chicken be so soft it nearly melts in your mouth? thanks for your advice if you made it through all that..