Do restaurants always cook chicken to 165F throughout when frying on cast iron? [closed]

I'm new to frying chicken. When I grill it, I use an instant thermometer to check the temperature and get it to an internal temp of 165.

However. When trying this on a cast iron pan it gets way too tough. I filet the chicken so it's not too thick.

If I were frying by simply looking at the chicken (as I imagine most people do) then I would take it out much sooner.

So this question is for anyone who actually has measured the internal temp as they cook, and ends up with a delicious product. Did you actually get the chicken to 165 throughout?

Best Answer

Serious eats has a detailed explanation of chicken cooking temperatures available https://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html

The short answer: if you are pan frying, grilling, or roasting a chicken to 165F, it will be guaranteed to be pasteurized to US safety standards, no matter what else you do, and entirely over cooked in the process.

Lower temperatures for longer times also meet US safety standards without overcooking, but are not as easy to measure.

I've sous vide cooked chicken to 136F infusing flavors and making it safe, then finished on an open flame for less than 30 seconds. Besides the very surface, the great bulk of the meat was never anywhere near 165F.

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Why does my chicken not cook all the way through?

When chicken doesn't have space around it, the heat and moisture can't escape. That leaves the chicken to steam in its own juices. Also, the chicken may not cook evenly if it's sitting on top of other pieces. You risk having some pieces done while others remain raw.

Do you have to cook chicken all the way through?

Yes, it's important to cook chicken breasts all the way through. But they don't need to be incinerated. The proper internal temperature for chicken breasts is 165 F, but remember carryover cooking means that it'll likely hit at least 170 F by the time you cut into it.

How do restaurants know chicken is cooked?

Cooked chicken should be at least 165 degrees Fahrenheit. Since you probably don't bring a meat thermometer to restaurants, if you have any chicken suspicions, ask for a replacement dish.

How do I cook chicken all the way through?

Mistake: You don't check the temperature.Chicken should be cooked to 165 degrees Fahrenheit; to test it, insert a meat thermometer into the thickest part of the meat (without touching a bone). Try to avoid cooking the meat beyond this temperature, because that's a surefire way to have dry meat on your hands.

Fry Fidelity: The Science Of Fried Chicken

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Sebastian Coman Photography, Valeria Boltneva, bam awey, Zo Willibrord