The safe internal temperature to cook chicken to is 165°F (74°C) according to the USDA and food safety guidelines. This temperature ensures that all harmful bacteria, including salmonella, are killed instantly, making the chicken safe to eat
. For different parts of the chicken, the recommended internal temperatures are:
- White meat (such as chicken breasts): 150°F (65°C) held for at least 3 minutes can be safe and juicy, but 165°F is the standard safe temperature
- Dark meat (such as legs and thighs): It is recommended to cook to a slightly higher temperature of about 170-175°F (77-79°C) because dark meat contains more connective tissue that needs higher heat to become tender
Cooking chicken to 165°F is the widely accepted standard to ensure safety, and using an instant-read thermometer inserted into the thickest part of the meat is the best way to check doneness
. In summary:
- Cook chicken to an internal temperature of 165°F (74°C) for safety.
- For juicier white meat, 150°F held for a few minutes can be sufficient.
- Dark meat benefits from cooking to 170-175°F for tenderness.
Always use a meat thermometer to verify the temperature for best results and food safety
