Would reverse frying a chicken achieve similar results as pressure frying?

I was reading about pressure frying and how one of the main benefits was retaining moisture instead of overfrying while waiting for internal temp to get to 165 in an open fry situation.

To get around that, would using reverse sear methods from steaks be possible here? Could I achieve a moist, pressure fried finish, by slowly getting internal up to 150-160, letting rest and then coating and frying it in a large pot?

In my head I'd really just be frying the skin and coating while only raising the internal temp a few degrees with this method.

Why wouldn't this work? What am I missing? I know I'm not that original and if it was possible there would be a bunch of videos on it.