What should the internal temperature of fried chicken be to know whether it is done, without cutting into it?

Question

I've just been reading about frying chicken, and came upon some puzzling differences in advice.

On one site about frying chicken thighs (deboned)
it simply said that the internal temperature of fried chicken should be from 161 to 165 F.

However, I found another site that says:

". . . Internal temperature of the chicken should be 165 ... for a breast & 180 ... for a thigh. . . ."

What accounts for the differences in advice?

I just fried some thighs (with bones intact), wrapped them in foil, & stuck them in the fridge for lunch tomorrow . . . but, now I'm thinking I may not have gotten them hot enough. /:

Answer 1

160 degrees.

Answer 2

You would like an internal temp about 160-165. But thighs have bones which you cannot stick a thermometer into but will keep the meat near the bone under-cooked. So the center of the meat might be 165 - but still slightly un-cooked near the bone. I have cut into a whole chicken that was properly cooked - and found a trickle of blood when I cut into it near the bone.



This is why they suggest a higher temp for the dark meat of a thigh because a larger percentage of the thigh is a thick bone.

Answer 3

160/165 is the minimum recommended internal temperature of any cooked poultry. A higher temperature will make this dry out, but I like to see 170 to 180 because the minimum normally will leave you meat that is still pink inside. After many years of cooking I have found that 170/180 will get you a fully cooked, moist product.

Answer 4

The pros say 165 f for any fowl internal temperature is safe. It's hard to get it exact though ... better to err on the higher temperature.

I didn't see your added question ... frying chicken takes at least 20-25 minutes...

Answer 5

Internal temp in the thickest part of the meat (without touching the bone) should be 160.

Answer 6

Roy is correct. If you did happen to undercook your thighs, a couple minutes in the microwave will finish cooking it.

Answer 7

Anything over 160f is probably OK.