oldrustycars
Senior Cook
I made oven fried chicken leg quarters for guests tonight. Ive made them 1000 times. Oven at 350, cooked for just over an hour. Instant read thermometer read 188. I think 180 is done, right? I have no reason to believe the thermometer is off, or the oven is off. I cut into it and got blood all over the platter. The meat looked cooked, whats up with this? Ive had it happen in the past, every once in a while. It was on sale, store brand chicken, I usually buy it from the butcher shop, but cost was an object. Embarrassing, especially after I bragged my oven fry recipe rivals most pan fried chicken.