What cooking method results in a crispy exterior and tender inside for chicken?

Frying is the cooking method that achieves a crispy exterior while keeping the inside tender for chicken. This technique involves submerging the chicken in hot oil, which quickly cooks the outer layer, creating a golden-brown crust that locks in moisture and flavor. The high temperature of the oil causes the moisture in the chicken to steam, with the quick cooking time ensuring the interior remains juicy and tender. The frying process also allows for the Maillard reaction to occur, enhancing the flavor and texture of the chicken's surface.

Other cooking methods such as baking, boiling, and steaming do not provide the same crispy texture. Baking can result in a tender product, but it usually lacks the crispiness achieved through frying. Boiling cooks the meat thoroughly but often leads to a bland texture without any crispness, while steaming retains moisture but does not produce a crispy crust. Thus, frying is the preferred method for achieving a delightful contrast between a crispy exterior and tender interior in chicken dishes.