Use an instant-read thermometer and avoid overcooking chicken
Check doneness with an instant-read thermometer and pull chicken around the low 160s to avoid drying it out.
Measure internal temperature with an instant-read thermometer. The cook targets 165°F and suggests pulling around ~162°F and letting it rest rather than overshooting and drying out.
The short version
- Use a thermometer; don’t guess.
- Avoid overshooting—overcooked chicken dries out.
What you need
- instant-read thermometerUsed to check internal temperature
What goes wrong
Cooking chicken longer than needed because you’re unsure it’s done
Use an instant-read thermometer to confirm temperature.
Why it works
Temperature is the most reliable doneness indicator; carryover heat during resting can finish the cook without overcooking.
Put it to use
Learn next
Unplug the food processor before adjusting blades or troubleshooting assembly
If something seems wrong or you need to adjust parts, unplug the machine first to avoid accidental start-up.
Hand-wash and dry food processor parts before first use
Before using a new food processor, wash the removable parts by hand and dry them so they’re clean and ready to assemble safely.
Expect bake times to vary by oven and monitor as you cook
Use suggested time as a starting point, but monitor because every oven cooks differently.
Use browning as a cue to start checking temperature (not as the only doneness test)
When the skin is getting very brown, you’re likely close—start checking with a thermometer.