The recommended safe internal temperature to cook chicken to is 165°F (74°C). This temperature ensures that harmful bacteria like Salmonella are destroyed, making the chicken safe to eat. This guideline applies to all cuts of chicken, including whole chicken, breasts, thighs, wings, and ground poultry. A few key points:
- Use a meat thermometer to check the internal temperature at the thickest part of the chicken.
- Cooking chicken to 165°F kills bacteria immediately.
- It's scientifically proven as the safe temperature to avoid foodborne illness.
- Some argue that cooking to slightly lower temperatures (e.g., 155°F) can be safe if held for longer due to time-temperature pasteurization, but 165°F is the standard recommendation for safety and simplicity.
For oven baking chicken breasts, common oven temperatures range from 350°F to 400°F with cooking times varying by thickness, aiming for an internal temperature of 165°F. In summary, always cook chicken until the internal temperature reaches 165°F to ensure safety and avoid foodborne illnesses. Use a reliable meat thermometer for the best accuracy.
