I know there is a method for prebaking chicken before it is fried to cut way down on the frying time, but my online hunt has failed to turn up exact details. I'm specifically looking for a technique that is prebaking, not prefrying, so that I can make large, party-sized batches of fried chicken with minimal effort. One hint: While I was home for Tgiving, I was watching aimless foodtv and in one program (not sure of the name) Robert Irvine tries to help a failing restaurant that specializes in fried chicken. They were taking way too long to make their famous fried chicken so he recommended prebaking large batches of chicken at 160 degs for 3 hrs (did I hear correctly??). Then when an order came in, to dredge it and fry it for 4 mins = perfectly juicy, crispy chicken. Has anyone done this before successfully? And how?