The correct internal temperature for cooked chicken is 165°F (74°C) as recommended by the USDA's Food Safety and Inspection Service (FSIS)
. However, the internal temperature of the chicken may continue to rise slightly during the resting period, a process called carry-over cooking, which brings the temperature up to the full 165°F (74°C)
. It is essential to use a digital instant-read thermometer to check the internal temperature of the chicken to ensure it is cooked to the proper temperature
. For white meat, such as breasts and wings, you should aim to cook the meat to an internal temperature of 160°F (71°C), which will continue to rise after removing the chicken from the heat, ideally reaching a temperature of about 165°F (74°C)
. For dark meat, such as thighs and drumsticks, you can safely cook it to an internal temperature of 165°F (74°C), but allowing it to reach between 175°F and 190°F (79°C to 88°C) will result in more tender and juicy meat
. The actual level of doneness comes down to personal preference
. Cooking times and temperatures may vary based on the chicken cuts and method of cooking
. For example, ground chicken patties should be cooked to 165°F (74°C) in a skillet or oven
. Whole unstuffed chicken should be cooked to 180°F (82°C) in an oven
. Wings should be cooked to 165°F (74°C) when grilled or fried
