Originally Posted by jrn
That's interesting that they tried it at 200, 325, and 400. And 325 is the ticket.
Well, not entirely. Here's what they said, "The best compromise was the 325-degree oven, which produced chicken nearly as moist and tender
as the 200-degree oven but in just half the time
In laymen terms: 200 degrees is the best temperature, but since it takes such a long time to finish cooking, running at 325 saves time and is ALMOST as tender as chicken cooked at the lower temp.