I'm new to frying chicken. When I grill it, I use an instant thermometer to check the temperature and get it to an internal temp of 165.
However. When trying this on a cast iron pan it gets way too tough. I filet the chicken so it's not too thick.
If I were frying by simply looking at the chicken (as I imagine most people do) then I would take it out much sooner.
So this question is for anyone who actually has measured the internal temp as they cook, and ends up with a delicious product. Did you actually get the chicken to 165 throughout?