Quote:
Originally Posted by jrn
That's interesting that they tried it at 200, 325, and 400. And 325 is the ticket.
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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.