Maybe I’m looking at this from another angle. Boneless chicken is going to cook a lot faster then bone-in. Figuring a nominal 15 min brown and pressure cycle for two heads of bone-in, that’s going to make pressure frying difficlult with boneless. They probably are going to do this like thier extra crispy and using regular immersion frying, but then the taste and texture isn’t going to be their signature product. On the other hand, the throughput is going to be much faster. If the test marketing of the original chicken nuggets and breaded tenderloin strips taught anything, boneless chicken is consumed at higher quantities. It may cost more, but the turnover is going to be higher and probably more profits. I seriously doubt though that they are going to stop using bone-in chicken. Their entire history and mystique is wrapped up in pieces of pressure fried chicken. They have to do something relevant soon b/c of declining market share. Thus far most of their recent innovations have tanked like the grilled chicken and the brand is becoming increasingly stale.
I’m making an assumption that this is going to be pre-portioned whole, deboned chicken and not some nugget-like frankenchicken process that they use everything from the chicken except the cluck.