Air frying chicken at 400 for 15 minutes like I always did until I saw a smoke cloud and checked internal temp at 120 degrees

I never bothered with a meat thermometer before but after that scary smoke cloud I grabbed one and realized my chicken was raw in the middle every single time, anyone else skip checking temps for months?

1 comments

1 Comment

perry.lee13h ago

And that smoke cloud should have been a HUGE warning sign. 120 degrees is basically a warm bath for chicken, not cooked at all. I did the same thing for MONTHS with an old air fryer, just trusting the timer and guessing. Now I always temp check the thickest part of the breast, and it's saved me from eating raw chicken more times than I'd like to admit. Half the time my chicken is done way earlier than the recipe says, or it needs an extra 10 minutes you never know.