Tip Number Three: Don’t forget to check the internal temperature of your chicken. The hottest oil in the world won’t mean a thing if your chicken is undercooked. Once you’ve achieved that perfect crisp mahogany crust, use your thermometer to spot check the chicken in the thickest parts of the cut. Make sure that you’ve reached an internal temperature of 165°F before they’re ready to eat.
http://blog2.thermoworks.com/2012/02/three-tips-cooking-thebrperfect-batch-fried-chicken/
My husband claims this marinade makes skinless chicken breasts taste like a good cut of steak. I'm not so sure about tasting like steak, but this is deffinitely not a boring ol' slab of grilled chicken. Moist and tender with loads of flavor. They even taste good reheated the next day.
https://recipes.sparkpeople.com/great-recipes.asp?food=internal+temperature+of+chicken+breast
Smoking Times and Temperatures Chart. My smoking times and temperatures chart for smoking meat is at the bottom of this page. When it comes to smoking meat, the time is not nearly as important as the temperature. Temperature should always be used to determine when the meat is done cooking rather than the time. I have many people who email me and ask me how long to smoke ribs or how many hours per pound to smoke brisket and while this can be used to estimate your finish time, it needs to be only that.
http://www.smoking-meat.com/smoking-times-and-temperatures-chart
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 165° Fahrenheit (75° 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.
http://www.thekitchn.com/the-right-internal-temperature-for-cooked-chicken-quick-kitchen-facts-216074
Oven Fried Parmesan Chicken. These come out very moist. I found this on the back of a grocery store ad and made a few changes. The original called for 2 tsp of Thyme, 1/4 c of Parmesan, & 2 c of cornflakes. I measured after I dipped and found I had a good 1/2 c of mixture left so I cut the recipe back accordingly.
https://recipes.sparkpeople.com/great-recipes.asp?food=internal+temperature+of+chicken+breast
If the water in the food you’re frying is kept above the boiling point (212°F), the outward pressure of the escaping water vapor keeps the oil from soaking into the food. The key is to get the oil hot enough at the start (350°F) and maintain a temperature (between 250°F and 300°F) during cooking. That will keep the moisture in and the oil out. You’ll want to monitor the temperature as you remove pieces of chicken from the oil.
http://blog2.thermoworks.com/2012/02/three-tips-cooking-thebrperfect-batch-fried-chicken/
Safe Minimum Cooking Temperatures. Use this chart and a food thermometer to ensure that meat, poultry, seafood, and other cooked foods reach a safe minimum internal temperature. Remember, you can’t tell whether meat is safely cooked by looking at it. Any cooked, uncured red meats – including pork – can be pink, even when the meat has reached a safe internal temperature.
https://www.foodsafety.gov/keep/charts/mintemp.html
Ken, Same as if you were cooking one chicken, just make sure the juices run clear and it’s done, should take 4.5 hours to cook at 225. I recommend brining all the chickens the night before, basic brine is gallon of water, one cup of kosher salt, one cup of brown sugar.
http://www.smoking-meat.com/smoking-times-and-temperatures-chart
The digital probe meat thermometers that I use, such as the Maverick ET-733, allow me to set a time as well as a temperature. An alarm goes off if either of these are reached. Below I have put together a list of times and temperatures for smoking meats.
http://www.smoking-meat.com/smoking-times-and-temperatures-chart
Try removing the chicken from the oil just prior to reaching 165°F so you can let the residual heat take it up to 165°F during the resting period. ATK even recommends that you hold your crispy chicken in a 200°F oven while the rest of the batch finishes up cooking.
http://blog2.thermoworks.com/2012/02/three-tips-cooking-thebrperfect-batch-fried-chicken/
what internal temperature should chicken
The internal temperature of chicken should be 165 degrees Fahrenheit or 75 degrees Celsius. The internal temperature for chicken should be 165° Fahrenheit or 75° Celsius.