The reader should also be aware of the limitations of this report. 1  The current review is not meant to stand the test of time in the rapidly changing survey environment. Rather, this report represents the current state of the source files and methods at the time of this writing.
And unlike beef or lamb which is okay to eat rare or medium rare, you want your chicken cooked through to avoid getting anyone sick. Kitchen Fact: The safe internal temperature for cooked chicken is 165Â° Fahrenheit (75Â° Celsius). A meat or instant-read thermometer is your best bet for determining the temperature of your chicken, and if you're cooking a whole bird, it should be inserted into the thickest part of the thigh but not touching bone. 165 degrees Fahrenheit is the safe internal temperature for both the white meat and dark meat. If you don't have a thermometer, an easy visual clue is that all the juices that come from the chicken should run clear and not be pink. Kitchen Fact Source: Safe Minimum Cooking Temperatures at Foodsafety.gov.
Pan-Fried Chicken. The two main keys to making perfect fried chicken are the temperature of the oil and the actual step of frying. Choose oils with a high smoke point: vegetable shortening, lard, and peanut oil are all good choices. To get truly golden-brown and crispy chicken, use a cast iron skillet. You canât beat cast iron for even heat distribution and reliable frying. The fat should be about one inch deep in the skillet, coming about halfway up the food. Get the fat good and hot before adding the chicken: about 350 degrees F (175 degrees C). Using tongs, carefully lower chicken pieces into the oil skin-side down. Start with the edge of the piece close to you, and lay it in the oil, working away from yourself to avoid spatters. Fry in batches: overcrowding the pan will lower the temperature of the oil, causing more oil to be absorbed and result in soggy, greasy chicken.