What is the minimum internal temperature for cooked Chicken Tenders?

The minimum internal temperature for cooked Chicken Tenders is 165 degrees Fahrenheit. This temperature is essential to ensure that any harmful bacteria, such as Salmonella or Campylobacter, which can be present in chicken, are effectively killed, making the food safe to eat. The USDA sets this standard for poultry products, including chicken tenders, to protect consumers from foodborne illnesses. Cooking chicken to this minimum temperature also helps maintain its quality and ensures that the meat is properly cooked, tender, and juicy.

While other temperatures, like 145, 150, or 160 degrees Fahrenheit, may be safe for some other types of meats or cuts, they are not adequate for chicken due to its specific risk factors. Therefore, reaching 165 degrees Fahrenheit is vital for both safety and quality in preparing Chicken Tenders.