The safe temperature at which chicken is done is 165°F (74°C). At this temperature, all foodborne bacteria such as salmonella and E. coli are instantly killed, making the chicken safe to eat. This guideline applies to all chicken cuts including breast, thighs, drumsticks, wings, ground chicken, and whole chicken. For specific cuts:
- Boneless, skinless breasts, thighs, wings: 165°F (74°C)
- Bone-in parts (thighs, drumsticks, breasts, legs): 165°F (74°C)
- Ground chicken patties: 165°F (74°C)
- Whole chicken (stuffed or unstuffed): 180°F (82°C) due to the stuffing and size
Dark meat like legs and thighs can be cooked up to around 170-175°F (77-79°C) if desired for tenderness. The key is that 165°F ensures safety, but some chefs may cook parts higher for texture preferences. Using a food thermometer inserted into the thickest parts of the chicken is the best way to ensure safety without overcooking.
