Is my chicken cooked? Air fryer safety in 4 checks
The temperature the Food Standards Agency says chicken must reach, how to test it without a thermometer, and the mistakes that leave it undercooked.
Air fryers brown the outside of chicken fast, which can make it look done before the middle is. Here is how to be sure, using the Food Standards Agency (FSA) guidance.
1. Check the temperature in the middle
The FSA says the centre of the food should reach 70°C for 2 minutes. The same safety level is reached at 75°C for 30 seconds or 80°C for 6 seconds. Push a clean probe thermometer into the thickest part of the meat, not touching the bone.
2. No thermometer? Cut and look
- Cut into the thickest part: the meat should be steaming hot all the way through.
- No pink, fleshy meat should be left.
- The juices should run clear.
3. Avoid the usual mistakes
- Very thick breasts: the outside overcooks before the centre is safe. Butterfly them or cut them in half.
- Overcrowding: pieces touching each other cook unevenly. Leave gaps or cook in batches.
- Frozen chicken: unless the pack says it can be cooked from frozen, defrost it fully first.
- Judging by colour: golden skin says nothing about the middle. Always check the centre.
4. Leftovers
Cool leftovers quickly and keep them in the fridge. When you reheat, make sure the chicken is steaming hot throughout, and only reheat it once.
Looking for times? See our air fryer cooking times chart. Use the times to plan, and the checks above to decide when it's done.