Chicken should be cooked to a safe minimum internal temperature of 165°F (74°C) to ensure all harmful bacteria are killed, making it safe to eat
. This temperature applies to all parts of the chicken, including the innermost part of the thigh, wing, and the thickest part of the breast
. For best texture and juiciness, white meat (breast) can be cooked to about 150°F (65.5°C) and held for a few minutes, but 165°F is the USDA recommended safe minimum
. Dark meat (legs and thighs), which contains more connective tissue, is often cooked to a higher temperature of about 170-175°F (77-79°C) to become tender and juicy
. In summary:
- Minimum safe internal temperature for all chicken: 165°F (74°C)
- For juicier white meat: around 150°F (65.5°C) held for a few minutes (not USDA minimum)
- For tender dark meat: 170-175°F (77-79°C)
Always use a food thermometer to check the internal temperature in the thickest parts of the chicken to ensure safety and quality.
