I looked at a lot of recipes, and they all said to heat the oil to about 350, and cook the chicken for 14 minutes. However, by eight minutes, the chicken was black! I cooked using both an electric deep fryer and a pot of canola oil on the stove with a wire basket and thermometer. The idea was to cook in small batches, then finish in the oven, but in both of the pots, the flour burned to a black char at 350. The only pieces that came out unburned were ones I cooked at 280, but those were greasy. What is happening here, scientists?