Chicken should be cooked to a safe minimum internal temperature of 165°F (74°C) to ensure that harmful bacteria like Salmonella are destroyed and the meat is safe to eat
. This temperature applies to all parts of the chicken, including breasts, thighs, wings, and ground chicken. The USDA recommends checking the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast to confirm the chicken has reached 165°F throughout. Cooking to this temperature ensures instantaneous pasteurization and a 7-log10 reduction in bacteria, meaning 99.99999% of bacteria are killed
. Some chefs and food scientists note that chicken can be safely cooked to a slightly lower temperature of 145°F (63°C) if held at that temperature for at least 8.5 minutes, achieving the same bacterial reduction through time and temperature combination. However, the standard and safest guideline remains 165°F for immediate safety, especially for vulnerable populations
. In summary:
- Safe minimum internal temperature: 165°F (74°C)
- Where to measure: Thickest part of breast, innermost thigh, and wing
- Alternative method: 145°F (63°C) held for 8.5 minutes (less common, requires precise timing)
- Reason: Ensures destruction of harmful bacteria and food safety
Cooking chicken to this temperature also prevents foodborne illness and is recommended by the USDA and FDA.
