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My mom swears cold air fryer chicken is raw, I say 165F is 165F and her thermometer is junk
Last Sunday I cooked thighs at 380 for 18 minutes and pulled them at exactly 165 in the thickest part, and my mom cut one open and said it looked pink so she nuked it in the microwave. Here is the thing, the pink she saw is just myoglobin and young chicken, it is safe and juicy, but she trusts her $8 dial thermometer from 2009 over my instant read. So now I am stuck, do I keep cooking to 175 and eat dry chicken to keep the peace, or do I hold the line on 165 and let her zap her plate? What temp do you all pull thighs at, and does anyone else fight this fight with family?
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