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Sister in law caught my undercooked tenders and now I use a thermometer
She came over last Sunday and I made my usual frozen chicken tenders, 380 degrees for 12 minutes. She cut one open and pointed at the pink spots near the bone, said the thickness varies too much for a set timer. I checked with a meat thermometer and sure enough, internal temp was only 155 in the thickest part. I looked up the USDA guidance after she left, poultry needs 165 and my basket was overcrowded with 8 tenders. Now I flip them at the 6 minute mark and use the thermometer on every batch, no more guessing. Has anyone else had a close call like this that made you stop trusting the presets on your machine?
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