Baking time and temperature difference

If the question is crispy skin, these related questions (1 and 2) provide a lot of tips and tricks to get what you want. As you can see in this answer, the trick is to start at a lower temperature to render all the fat - you also want your chicken sitting on a rack or on top of vegetables so it's not sitting in the fat once it's rendered. Towards the end of your cooking you want to turn up the heat to crisp up the skin after the fat has rendered.

Note that watery meat isn't good, but you do want to keep your meat moist, so you don't want to cook it so long at a high heat that it dries out. Tender meat is greatly helped by using a brine.

If this is a reocurring problem, and not just a single failure, there are a few things that you can try:

1. Change the type of pan you're cooking in. A dark metal pan or a clear glass pan will cook the bottom faster than a shiny metal pan.
2. Place the cake lower in the oven, so that the bottom is closer to the heating element.
3. Shield the top of the cake so that it cooks slower, by placing a sheet of aluminum foil or a sheet tray on a rack above the cake. (note, don't cover the cake, we're just shielding it from radiant heat).
4. Put less batter in the pan. Spread it into two pans, and stack them together once baked.

And if none of that helps, you can also try cooking the cake at a lower temperature for longer ... it'll end up more dense as you won't get the oven spring, but it'll help prevent the chance of over-baking it. You can also start it warm, but then lower the temperature 25-50°F once it's been in for a few minutes.