What is the minimal internal cooking temperature for Buttermilk Crispy Tenders?

The minimal internal cooking temperature for Buttermilk Crispy Tenders is established at 165°F to ensure food safety. This temperature is crucial because it is the point at which harmful bacteria that could cause foodborne illnesses are effectively killed. The USDA recommends this temperature for poultry products, including chicken, to ensure that they are safe for consumption. Cooking the tenders to this temperature not only guarantees food safety but also ensures the meat remains juicy and flavorful, providing a high-quality eating experience. The other options, while lower than the safe threshold, do not provide the same level of assurance regarding the elimination of pathogens, which is why 165°F is the standard.