Max Temp for Fried Chicken I'm currently working for a fried chicken pop up restaurant and we're trying to lock down our process to ensure chicken is fully cooked but comes out fast, crunchy, and juicy.  So far I've just been focusing on making sure it reaches 165 with a golden brown crust, but I'm wondering at what temp roughly boneless breasts, bone in breasts, wings, and dark quarters become too dry; my challenge is to get a well browned crust without drying out the chicken.
I wouldn't go any higher than 180F at most.  You can mitigate the drying effects of higher temperatures (especially on white meat) by brining the chicken first.