1st attempt at making it. Turned out really good. I always worry with fried chicken about it not getting done before the breading burns.
Anyone have pointers on managing getting all the way cooked and not having burned breading?

It's dependent on the size of the chicken. I use Thomas Keller's fried chicken recipe, and it won't work with a 4+ pound bird (his recipe uses 3 pound chickens) be ISD the breading gets too dark before the meat is done. I fry the dark meat at 300 and the white meat at 325, and it comes out perfect with a larger chicken.

I assume you could take the chicken out of the fryer, place it on a cooling rack & pan, then finish in the oven?