165°F is a lie. 🌡️🚫
The biggest mistake home cooks make is following the box. By the time your chicken hits 165 on the pan, the fibers have already tightened into rubber.
Pull it at 155, let it rest for 5-8 minutes, and let Carry-over Cooking bring it to the finish line. You get a safe, pasteurized bird that is actually juicier than a ribeye. 🧪🍗
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