Thanks for your reply. I had a hunch it was not very high protein content flour. I get asked the "all purpose" question a lot, so your answer is very valuable to many people.
I've been testing, as you said. The right flour for the right outcome is certainly important. Studying type and temperature of cooking oil has been a learning experience, in addition to a workflow process and prep in a commercial environment. I hope to get started soon and expect delivery of home-made style chicken to expand our business substantially, but I'm an eternal optimist. "Normal" side orders drain time and money for us, so I'm going to double down on this gamble and eliminate almost all side orders and focus on growing the chicken menu in parallel with pizzas. I'll find out soon if it I'm right or wrong.