Where do you check chicken for doneness?

Verified Answer
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.
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I assume we're talking about raw since that's the healthiest way for a dog to consume meat. Cooking kills enzymes and some of the nutrients as well. White and dark meat are both important because they have different ratios of nutrients. Dark meat tends to have more fat as well and as long as that is raw, it's awesome..
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if you pat dry the meat or if it has been sitting out or pre-cooked long enough for surface moisture to evaporate), then you would need to add the egg to make the crust stick. And, if you're double-breading, then egg won't wash off your first coat like plain water would.
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We're also skipping the buttermilk (high in carbs) and using heavy whipping cream instead. While you might be tempted to just skip this step, don't do it. The cream helps brine the chicken and keep it nice and juicy..
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The short answer is just take it off the heat when it starts to burn and preheat the pan with oil. A general rule is you want to pre heat the pan with oil first. As others have pointed out there are somethings you dont do this with, but for meat your going to want to use oil most of the time..
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Songster. Don't worry - if you've had them for a week then they must be eating something. I've never actually tested it but my feeling is that without food (any at all) they would be dead in 4-6 days. Without water (or food with a reasonable water content) it would be only a day or two.
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