Nobody wants to eat a piece of dry chicken. We partnered with PERDUE® to share the trick for getting it right every single time.
I make chicken at least three times a week. It's my go-to staple for when I'm in the mood for a simple yet tasty meal. That being said, there's nothing less satisfying than a dry piece of chicken breast. Call me crazy, but I like my protein nice and juicy. Before I mastered the art of getting it perfectly right, it took some trial and error. The error? Not using a meat thermometer.
Image Source: Flickr user usdagov
This kitchen tool is something you've probably encountered before, most likely around Thanksgiving. We use meat thermometers to cook succulent turkey on what's arguably the most food-centric holiday of the year, so why not take advantage of this culinary best practice on a normal basis? It's the most precise way of telling if your chicken is ready. Aim for an internal temperature of 180ºF for dark meat and 170ºF for white. Another secret? Make sure you give your chicken enough time to rest, ideally five minutes for average-size pieces. It seems straightforward, and that's because it is.
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