Here’s where things get interesting. Many people worry hitting 165°F dries out the chicken. And honestly, it can if you’re not careful. A breast that reaches 165°F and then sits there like a rock? Yeah, that’s sad chicken.
The trick is to pull it off the heat at around 160°F. Why? Because of carryover cooking—the heat inside the meat keeps climbing for a few minutes after you remove it from the pan. That extra 5°F will push it up to 165°F without overcooking the outside.
Think of it like a hot potato. You take it out of the oven, and it’s still cooking from its own warmth. Same idea, just with poultry and less burn risk.
