Chicken tenders need to be cooked to an internal temperature of 165°F (74°C) to ensure they are safe to eat and free of harmful bacteria like salmonella. Cooking chicken to 165°F kills any bacteria that may be present and prevents foodborne illness.
Why 165°F for Chicken?
The U.S. Department of Agriculture (USDA) recommends cooking all poultry products to a minimum internal temperature of 165°F. This temperature has been determined to effectively kill pathogens like salmonella, E. coli and campylobacter that can cause foodborne illness.
Salmonella is one of the most common bacteria present in raw chicken. The Centers for Disease Control and Prevention (CDC) estimates salmonella causes about 1 million foodborne illnesses each year. Properly cooking chicken to 165°F destroys salmonella and makes the chicken safe to consume.
How to Tell When Chicken Tenders Are Done
There are a few ways to check chicken tenders for doneness:
- Use an instant-read food thermometer to check the internal temperature in the thickest part of the tenders. The thermometer should read 165°F.
- Cut into a tender and check that the meat is white throughout with no pink color.
- The juices should run clear when pierced with a fork.
Chicken tenders cook quickly so it’s important to monitor them closely to avoid overcooking. The tenders are fully cooked when they reach an internal temperature of 165°F.
Cooking Methods
There are several methods for cooking chicken tenders to a safe internal temperature of 165°F:
Baking
Bake chicken tenders in a 425°F oven for 12-15 minutes, flipping halfway through, until they reach 165°F internally.
Sautéing
Pan fry breaded chicken tenders over medium heat for 3-4 minutes per side until crispy and cooked through.
Grilling
Grill chicken tenders over direct medium heat for 6-8 minutes, flipping once, until they reach 165°F.
Air Frying
Air fry chicken tenders at 400°F for 10-12 minutes, shaking the basket halfway, until 165°F internal temperature.
Deep Frying
Deep fry chicken tenders for 2-3 minutes at 350°F until golden brown and 165°F internally.
Food Safety Tips
Follow these tips for safely cooking chicken tenders:
- Wash hands and surfaces after handling raw chicken.
- Use a food thermometer to verify temperature.
- Do not eat undercooked chicken.
- Refrigerate leftovers within 2 hours.
- Reheat leftovers to 165°F.
Conclusion
Chicken tenders should reach an internal temperature of 165°F to kill any potential bacteria present. Monitor thickness as thinner pieces may cook faster. Verify temperature with a food thermometer for safety. Completely cooking chicken to 165°F prevents foodborne illness from bacteria like salmonella.