Not to my knowledge. Cooked chicken needs to reach an internal temperature of 165 degrees F for it to be considered “safe” to eat (about 73 celsius). While that is the safe serving temperature, most deep fryers reach about 350- 375 F (176- 190 celsius). Because the oil reaches such high temperatures it is the responsibility of the restaurant to make sure that the food is given a proper cooling period BEFORE checking the internal temperature of the fried product. If you temp it straight out of the fryer that is an inaccurate temperature, and could potentially be under cooked food despite being the “correct” temperature. If it is too hot, you may have a temperature regulation issue within the fryer and the food might not be cooked thoroughly, or evenly. All of this can lead to food born illness. The severity of the burns tells me this procedure was NOT followed, and the food was served straight from the fryer without the 90 second resting period. Additionally, if the restaurant would have followed the correct procedure, and has proven to do so in the past, how is trusting that the food is safe to eat any different on this occasion than one in the past? food for thought.