Once your chicken hits 155°F, pull it. Rest it for 10 to 15 minutes under loose foil. This allows juices to redistribute. Cut too soon, and you'll lose every drop of flavor.
Think of it as the chicken's final meditation. It's been through a lot. Let it relax. Your taste buds will thank you.
The Wing Temp (Because Why Not)
Wings are the exception to the rule. They're small and have thin meat. Fry them until they float or hit 165°F. But honestly, wings are about sauce, not science.
Just don't deep-fry a whole bird at home. That's a fire hazard and a Hulk-smash mess. Leave that to the pros.
