I want to fry enough chicken to feed about 15 to 20 people for a summer BBQ. Anyone have suggestions how to pull it off? Am told it can be served at room temperature, but am trying to figure out how to fry it. Have access to a turkey fryer, but can't find any info. on how much chicken to put in at one time and how long it would have to cook. Am envisioning pieces of chicken, not whole birds. Anyone have any suggestions??? Thanks.