The recommended internal temperature for cooked chicken, according to the USDA Food Safety and Inspection Service, is 165°F (74°C). This temperature ensures that harmful bacteria like salmonella are destroyed, making the chicken safe to eat.
- For whole chicken and chicken parts (breasts, legs, thighs, wings, giblets, ground poultry, and stuffing), the internal temperature should reach 165°F.
- Dark meat (legs and thighs) is often cooked to a slightly higher temperature of around 170-175°F to ensure tenderness.
- The internal temperature should be checked with an instant-read thermometer at the thickest part of the meat.
Cooking chicken to 165°F will effectively kill bacteria instantly, making it safe and properly cooked. Cooking times and oven temperatures will vary depending on the method and cut of chicken, but the key guideline is reaching that internal temperature for safety and doneness. Thus, chicken is cooked when its internal temperature reaches at least 165°F.
