Knowing if your chicken is cooked properly is important for food safety. Eating raw or undercooked chicken can increase your risk of getting a foodborne illness. Chicken tenders in particular need to be cooked thoroughly since they are small and thin pieces of meat. There are several ways you can tell if chicken tenders are raw or undercooked.
Visual Cues
One of the easiest ways to check chicken tenders is by looking at them. Raw chicken tenders will look whitish or translucent. As they cook, the color will become more opaque and white. Fully cooked chicken will be white throughout with no pink showing.
You can also press on the chicken with a finger or fork. If the meat feels soft and squishy, it is likely still raw inside. Cooked chicken tenders will feel firm to the touch.
Watch out for any redness around the bones when you cut into chicken tenders. Raw chicken near the bone will look pink or red.
Temperature
Using a food thermometer is the most reliable way to assess doneness for chicken tenders. Chicken is safe to eat once it reaches an internal temperature of 165°F.
To check the temperature, insert an instant-read thermometer into the thickest part of a tender avoiding touching any bones. Allow 15-20 seconds for an accurate reading.
If the thermometer reads below 165°F, return the tenders to the heat source for additional cooking. Continue checking every few minutes until 165°F is reached.
Texture
The texture of cooked chicken tenders can also indicate if they are fully cooked. Raw chicken has a soft, mushy texture.
As chicken cooks, the proteins denature and the texture becomes firmer. Fully cooked chicken will be easy to cut through and shred with a fork.
Undercooked chicken tenders may appear cooked on the outside but still have a soft, gelatinous texture in the center when cut into. This means they need more time to finish cooking through.
Juices
Examine the juices that come out when you cut into chicken tenders. Raw chicken will exude thin, watery juices that are translucent or pinkish in color.
When chicken is fully cooked, the juices will run clear with no traces of pink. Cloudy or bloody juices are a sign that the chicken needs more cooking time.
Safety Tips
Following proper food handling and cooking guidelines helps prevent consuming undercooked chicken:
– Refrigerate chicken tenders at 40°F or below until ready to cook
– Defrost frozen tenders fully in the refrigerator before cooking
– Use a food thermometer to verify 165°F internal temperature
– Allow tenders to rest for 3 minutes after cooking before cutting to allow heat to distribute
– Cook tenders thoroughly – they may need a few extra minutes compared to larger pieces
– Cut into several pieces to verify no pinkness, especially near bones
– Do not eat any chicken tenders that are still pink or bloody after cooking
What temperature should chicken tenders reach?
Chicken tenders should reach an internal temperature of 165°F as measured by a food thermometer placed in the thickest part of the meat. At 165°F and above, salmonella and other pathogens are destroyed, making the chicken safe to eat.
Can you tell by look and color?
It can be tricky to judge chicken doneness by appearance alone. However, there are some visual cues that indicate if chicken tenders are fully cooked:
– Color is opaque white throughout with no pinkness
– Texture is firm, not squishy or mushy
– Juices run clear, not bloody or pink when cut into
– No translucent looking areas
Still, external appearance does not guarantee safety – use a thermometer to be sure chicken reaches 165°F internally. Even seasoned chicken experts can occasionally misjudge doneness when relying on looks alone.
Why 165°F for chicken?
The 165°F temperature benchmark is important for chicken safety:
– Salmonella is destroyed at 165°F after approximately 15 seconds
– Other dangerous pathogens like Campylobacter are also killed at 165°F
– Below 165°F, pathogens can survive and cause foodborne illness
– At 165°F and above, the chicken is safe to consume
The FDA Food Code and USDA thus recommend cooking chicken to a minimum internal temperature of 165°F to ensure it is free of harmful bacteria. Chicken tenders must reach this 165°F threshold even though they are smaller cuts of meat.
Can you tell by juices?
The juices that leak from chicken as it cooks can indicate doneness:
| Chicken Juices | Doneness Level |
|---|---|
| Clear with no pink | Fully cooked to 165°F or above |
| Still bloody or pink | Undercooked, not yet 165°F – cook longer |
Clear juices signal that the chicken has reached at least 165°F internally and the meat is no longer pink. Bloody or pink juices mean the chicken needs more cooking time.
However, juices are not completely reliable – use a food thermometer to verify the internal temperature.
Can you tell by texture and firmness?
You can judge doneness by how firm chicken tenders feel when pressed:
| Texture | Doneness Level |
|---|---|
| Soft, mushy | Raw |
| Spongy, slightly firm | Undercooked |
| Firm, opaque | Fully cooked to 165°F |
As chicken cooks, the texture changes from soft and mushy when raw to spongy and slightly firm when undercooked. Fully cooked chicken will be opaque and firm throughout.
However, firmness on the outside does not mean the inside has reached 165°F – use a thermometer to be sure.
What if chicken tenders still pink inside?
If chicken tenders are still pink or bloody inside after cooking, it means they did not reach the safe 165°F internal temperature. Do NOT eat chicken tenders in this case – immediately return them to heat and continue cooking until 165°F is reached.
Possible reasons chicken tenders may still be pink:
– Did not cook long enough
– Cooked at too low temperature
– Pieces were too thick or stacked
– Bone insulated center
To avoid undercooked tenders:
– Cut pieces smaller or pound to even thickness
– Use higher heat for thinner cuts
– Cook in a single layer, not piled
– Flip frequently to cook evenly
– Allow extra time if bone-in
– Always verify 165°F with a thermometer
Is it safe to eat slightly pink chicken tenders?
No, it is unsafe to eat chicken tenders that are still slightly pink or have pink areas inside. Any pink color in chicken means it did not reach 165°F, so harmful bacteria may still be present.
Do not rely on just a little pinkness being “okay.” Cook all chicken tenders to a minimum internal temperature of 165°F as measured by a food thermometer to ensure safety. When in doubt, take the extra time to cook chicken tenders until fully white and opaque throughout.
Can you get sick from slightly undercooked chicken?
Yes, you can get sick from eating chicken tenders that are slightly undercooked. Whole cuts of chicken like breasts and thighs have more margin for error. But chicken tenders are small, thin pieces that need to be thoroughly cooked.
If any area of a tender is still pink and did not reach 165°F, illness-causing pathogens like salmonella may survive inside. Consuming undercooked tenders can result in food poisoning symptoms like:
– Nausea, vomiting, diarrhea
– Abdominal cramps
– Fever, chills
– Headaches
– Fatigue
The risks go up for those with weakened immune systems such as the very young, elderly, pregnant women, and those with chronic diseases.
Do not take chances with undercooked chicken tenders. Always check the internal temperature using a food thermometer.
How long to cook frozen chicken tenders?
Cooking times for frozen chicken tenders depend on the method:
| Cooking Method | Time for Frozen Tenders |
|---|---|
| Oven at 375°F | 20-25 minutes |
| Air Fryer at 370°F | 10-15 minutes |
| Skillet on medium heat | 6-8 minutes per side |
Always flip tenders halfway through and check internal temperature using a thermometer. Cook until 165°F is reached, even if this takes a few extra minutes. Defrosting before cooking isn’t required but may decrease cook times slightly.
How long in air fryer from frozen?
Cooking frozen chicken tenders in an air fryer takes about 10-15 minutes at 370°F. Times can vary based on:
– Amount of tenders – Don’t overcrowd air fryer basket
– Thickness – Pound thicker tenders to even size
– Bone-in or boneless – Boneless may cook faster
For best results:
– Pre-heat air fryer fully before adding tenders
– Use air fryer cooking spray or oil to prevent sticking
– Flip tenders halfway through cooking
– Check internal temp of largest pieces with thermometer
– Cook until 165°F is reached
Monitor tenders closely. Smaller pieces may be done sooner than larger ones. Adjust cook times as needed to ensure chicken reaches safe internal temperature.
How long to bake frozen tenders?
Baking frozen chicken tenders at 375°F takes approximately 20-25 minutes. However, cook times can vary based on:
– Amount and size of tenders – Don’t overload pan
– Bone-in vs boneless – Boneless tenders may cook faster
– Oven type – Convection ovens may decrease time
Tips for baked frozen chicken tenders:
– Preheat oven fully before baking
– Place tenders on a baking sheet in single layer
– Flip halfway through for even cooking
– Check internal temperature with a thermometer
– Cook until 165°F is reached
Monitor tenders and adjust baking time if needed. Frozen tenders may require up to 30 minutes in some ovens to fully cook through. Use a thermometer to ensure safety.
How to tell if baked chicken is done?
Here are ways to determine if baked chicken tenders are fully cooked:
– Internal temperature of 165°F on a food thermometer
– Opaque white meat with no visible pink when cut into
– Firm, flaky texture when pierced – no longer spongy
– Juices run clear when tender is cut or pierced
– No translucent fat or marrow visible near bones
The most reliable doneness indicator is checking temperature using an instant-read thermometer. Cook tenders to 165°F to ensure safety and destroy any harmful bacteria present.
Visual signs like firm texture, opaque color, and clear juices can further confirm doneness after checking the internal temperature.
Can you eat chicken tenders at 160°F?
It is not recommended to eat chicken tenders that have only reached 160°F internally. While they may appear done, 160°F is not hot enough to kill salmonella, campylobacter, and other pathogens that may be present.
For safety, chicken tenders need to reach a minimum internal temperature of 165°F according to both USDA and FDA food guidelines. At 165°F and above, these dangerous bacteria are destroyed and the chicken becomes safe to eat.
The extra 5 degrees makes a critical difference for chicken tenders. Do not rely on appearance, texture, or color alone. Always verify chicken tenders cooked to the full 165°F threshold using a food thermometer before consuming.
Conclusion
Checking chicken tenders for doneness requires looking for multiple indicators – temperature, color, texture, and juices. The internal temperature of 165°F is the most reliable sign that tenders are fully cooked and safe to eat. Visually, done tenders will be opaque and white throughout, firm to the touch, and exude clear juices. With small, thin cuts like tenders, it is especially important to use a food thermometer and cook thoroughly to 165°F to avoid consuming undercooked chicken. Taking the extra time to ensure chicken tenders are fully cooked through can prevent foodborne illness.