I'm no mad bbq scientist but especially when kettle frying I've taken chicken to 180+ and still had it be juicy and tender. I wouldn't want to risk cooking chicken to 145 just to see if its more tender or juicy and end up contracting cooties or something like that.
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22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21
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Creator of:
"The Great Chicken Sammich Debacle of 2010"
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