how hot should chicken be when cooked

The safe internal temperature for cooked chicken is 74°C (165°F) for all parts, which ensures that foodborne bacteria are killed instantly. Chicken breasts should be cooked to this temperature but not significantly higher to avoid drying out the meat. Dark meat such as legs, thighs, and drumsticks, while safe at 74°C (165°F), can be cooked to a higher temperature of about 85-90°C (185-194°F) to break down connective tissue and fat for juicier, more tender meat. It's also recommended to let the chicken rest after cooking so the internal temperature can peak and the juices thicken before serving. For juicy chicken breast, removing it from heat a bit before it reaches 74°C (around 70°C) will allow carryover cooking to bring it up to the safe temperature while keeping it tender.