older animals tend to be less tender. that being said, it is theoretically possible to cook any meat to be tender. the key is, MOIST HEAT. that means water. frying is oil- even though you're dunking it in liquid, it is considered "dry cooking".
don't remember all the chemistry, but it boils down (get it) to collagen, a protein in meat, that gets softer (read more tender) when cooked in the presence of water.
usually meat birds are killed at less than 3 months of age, so yours are way past that. if you roasted, fried, etc with dry heat, they'd come out tough. cook them long enough with moist heat, and the meat will fall right off the bone.
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