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Oh, yes they can. zby a New York State Mile. Fried, no. Barbecued, YES! There is no better. And you can make it anyplace in the world. Call it what you want, but the batch sheet, process, and equipment followed closely cranks out the best ever. But use white pepper, and always freshly butchered Iced halves, NEVER frozen & thawed meat:

https://www.atlasobscura.com/articles/cornell-chicken-barbecue-sauce-upstate

http://hamilton.cce.cornell.edu/resources/cornell-chicken-barbecue-sauce-and-safe-chicken-barbecues

https://www.washingtonpost.com/lifestyle/food/the-grilled-chicken-recipe-so-brilliant-its-got-an-ivy-league-name/2017/09/25/5d237c12-9e50-11e7-8ea1-ed975285475e_story.html?utm_term=.26a74aa3d415

I learned how to do this back in the 1960s when our volunteer fire company made a great deal of money by contract-barbecuing chicken halves hundereds at a time, setting out feasts with roast corn, fresh salad, and maple syrup-enhanced Grandma Brown's Baked Beans

. Mmmmmmm-muh!