what should the internal temp be for fried chicken?

Answer 1

180*

Answer 2

CHICKEN
Broiler Fryer: 7 to 9 weeks old, 2 to 3 1/2 pounds
Roaster: 3 to 7 months old, 3 to 6 pounds
Stewing: 10-18 months old, 3 to 6 pounds
Capon: 4 to 5 months old, 4 to 8 pounds
Rock Cornish game hen: 4 to 6 weeks old, 1 to 2 pounds

Today's chickens are marketed much younger than they were years ago. Their bones have not matured yet, and are still soft and porous. Bone marrow can seep through the soft bone into the surrounding meat. This is especially true of frozen chicken, due to ice crystals that form inside the bone, which force heme part out through the soft bones. When the chicken is cooked, the meat around this area will darken. This is unappetizing, but it is not unsafe. The USDA and the poultry industry is well aware of this problem, and are working on a solution.

To improve the flavor of poultry, rub the fowl inside and out with salt before roasting.

SAFE COOKING FOR CHICKEN
FSIS recommends cooking whole chicken to 180°F as measured in the thigh using a food thermometer.

Whole broiler fryer* 3 to 4 lbs.
ROASTING (350 °F) 1 1/4 - 1 1/2 hrs.
SIMMERING 60 to 75 min.
GRILLING 60 to 75 min*

Whole roasting hen* 5 to 7 lbs.
ROASTING (350 °F) 2 to 2 1/4 hrs.
SIMMERING 1 3/4 to 2 hrs.
GRILLING 18-25 min/lb**

Whole capon* 4 to 8 lbs.
ROASTING (350 °F) 2 to 3 hrs
SIMMERING Not suitable
GRILLING 15-20 min/lb**

Whole Cornish hens* 18-24 oz.
ROASTING (350 °F) 50 to 60 min.
SIMMERING 35 to 40 min.
GRILLING 45 to 55 min**

Breast halves, bone-in 6 to 8 oz.
ROASTING (350°F) 30 to 40 min.
SIMMERING 35 to 45 min.
GRILLING 10 - 15 min/side

Breast half, boneless 4 ounces
ROASTING (350°F) 20 to 30 min.
SIMMERING 25 to 30 min.
GRILLING 6 to 8 min/side

Legs or thighs 8 or 4 oz.
ROASTING (350°F) 40 to 50 min.
SIMMERING 40 to 50 min.
GRILLING 10 - 15 min/side

Drumsticks 4 ounces
ROASTING (350°F) 35 to 45 min.
SIMMERING 40 to 50 min.
GRILLING 8 to 12 min/side

Wings or wingettes 2 to 3 oz.
ROASTING (350°F) 30 to 40 min.
SIMMERING 35 to 45 min.
GRILLING 8 to 12 min/side

* Unstuffed. If stuffed, add 15 to 30 minutes additional time.
** Indirect method using drip pan.

MICROWAVE DIRECTIONS:
Microwave on medium-high (70 percent power): whole chicken, 9 to 10 minutes per pound; bone-in parts and Cornish hens, 8 to 9 minutes per pound; boneless breasts halves, 6 to 8 minutes per pound.

When microwaving parts, arrange in dish or on rack so thick parts are toward the outside of dish and thin or bony parts are in the center.

Place whole chicken in an oven cooking bag or in a covered pot.

For boneless breast halves, place in a dish with 1/4 cup water; cover with plastic wrap.

Allow 10 minutes standing time for bone-in chicken; 5 minutes for boneless breast.

The USDA recommends cooking whole poultry to 180°F as measured in the thigh using a food thermometer. When cooking pieces, the breast should reach 170°F internally. Drumsticks, thighs, and wings should be cooked until they reach an internal temperature of 180°F.

PARTIAL COOKING
Never brown or partially cook chicken to refrigerate and finish cooking later because any bacteria present wouldn't have been destroyed. It is safe to partially pre-cook or microwave chicken immediately before transferring it to the hot grill to finish cooking.

For additional food safety information about meat, poultry, or egg products, call the toll-free USDA Meat and Poultry Hotline at 1 [phone]; for the hearing-impaired (TTY) 1 [phone]. The Hotline is staffed by food safety experts weekdays from 10 a.m. to 4 p.m. Eastern time. Food safety recordings can be heard 24 hours a day using a touch-tone phone.

Information is also available from the FSIS Web site: http://www.fsis.usda.gov

Answer 3

160+

Answer 4

180 degrees in the center. If you are going to want to keep it warm for a while, you need to hold it at 135 degrees to keep it safe.

Answer 5

547 degrees

Answer 6

160 DEGREES INTERNAL TEMP