Technique & guide
Using a Food Thermometer for Fried Chicken
A thermometer is the reliable way to confirm chicken is safely cooked. Color, juices and crust browning are not enough.
Food-safety note: Keep raw chicken separate from ready-to-eat foods, marinate under refrigeration, and cook poultry to at least 165°F / 73.9°C as measured with a food thermometer. Hot-oil frying requires careful adult handling and suitable equipment.
Target temperature
USDA lists 165°F / 73.9°C as the safe minimum internal temperature for poultry.
Where to check
Insert the thermometer into the thickest portion of the meat without touching bone. Check multiple pieces when sizes vary.
Clean between uses
Clean the probe between raw and cooked checks according to the thermometer manufacturer's instructions.