Chicken Cooking Temperature: 165°F for Safety

Chicken must reach an internal temperature of 165°F (73.8°C) to be safely consumed, as confirmed by the USDA Food Safety and Inspection Service. This precise temperature destroys harmful bacteria like Salmonella and Campylobacter that can cause foodborne illness.

Getting chicken cooking temperatures right isn't just about perfect texture—it's a critical food safety requirement that protects you and your family from potentially serious illness. While many home cooks rely on visual cues like clear juices or firm texture, these methods are unreliable indicators of safety. The only accurate way to determine if chicken is properly cooked is by using a food thermometer to verify it has reached 165°F throughout.

Why 165°F Is the Safety Standard

The USDA's 165°F recommendation isn't arbitrary—it's based on extensive food safety research. At this specific temperature, dangerous pathogens like Salmonella are eliminated instantly. Lower temperatures require longer holding times to achieve the same safety level:

Temperature	Time Required to Kill Pathogens	Practical Application
165°F (73.8°C)	Instant	Standard USDA recommendation for all poultry
150°F (65.5°C)	2.8 minutes	Sous vide cooking only with precise time control
140°F (60°C)	26.1 minutes	Specialized sous vide techniques only

This scientific evidence comes directly from the USDA Food Safety and Inspection Service, which continuously updates guidelines based on the latest food microbiology research. For home cooks without precise temperature control equipment, the instant-kill 165°F standard provides the safest approach.

How to Measure Chicken Temperature Correctly

Even when targeting 165°F, improper thermometer use leads to dangerous mistakes. Follow these professional techniques:

• Use the right thermometer: Digital instant-read thermometers provide the most accurate results (within ±0.5°F)
• Target the thickest part: Insert the probe into the deepest section of meat, avoiding bones
• Check multiple spots: Especially for whole chickens or bone-in pieces, verify temperature in several locations
• Wait for stabilization: Hold the thermometer in place until the reading stops changing (about 10-15 seconds)

Common Misconceptions About Chicken Doneness

Many traditional indicators of chicken doneness are dangerously misleading:

• "Clear juices" myth: USDA research shows juices can run clear well before pathogens are destroyed
• "Firm texture" fallacy: Chicken becomes firm around 140°F—still unsafe for consumption
• Pink color confusion: Properly cooked chicken can appear slightly pink due to myoglobin reaction, especially in younger birds

Temperature Guidelines for Different Chicken Cuts

While the 165°F safety standard applies universally, different cuts require specific attention:

• Chicken breasts: Remove from heat at 160°F to account for 5°F carryover cooking during resting
• Thighs and drumsticks: Can be removed at 160°F as dark meat benefits from slightly higher final temperature
• Whole chickens: Check multiple locations including breast, thigh, and wing joints
• Ground chicken: Requires extra care as bacteria can be distributed throughout the meat

Special Cooking Methods and Temperature Considerations

Certain cooking techniques require additional temperature awareness:

• Sous vide: Can safely cook at lower temperatures (145-150°F) but requires precise time control per the FDA Food Code Appendix A
• Smoking: Must still reach 165°F internally despite lower cooking temperatures
• Rotisserie: Verify temperature in multiple spots as heat distribution varies

Remember that oven temperature settings (like 350°F or 400°F) refer to ambient heat, not the internal temperature of the meat. These settings affect cooking time but not the required safe internal temperature.

What to Do If Chicken Is Undercooked

If you discover chicken hasn't reached 165°F:

• Return it to the heat source immediately—do not let it sit at room temperature
• Continue cooking until proper temperature is reached
• Refrain from tasting undercooked chicken
• Thoroughly clean any surfaces that contacted raw or undercooked poultry

When in doubt about chicken safety, follow the food safety maxim: "When you doubt, throw it out." Consuming undercooked poultry carries significant health risks that aren't worth the gamble.

Is chicken safe at 160 degrees Fahrenheit?

Chicken reaches safe doneness at 165°F according to USDA guidelines. While some professional chefs remove chicken at 160°F accounting for carryover cooking, 165°F remains the official safety standard for home cooking where precise temperature control is less consistent.

How long does it take chicken to go from 160 to 165 degrees?

The time required for chicken to increase 5°F depends on cooking method and thickness. During resting, chicken typically gains 5-10°F from carryover cooking. For example, chicken breasts removed at 160°F usually reach 165°F within 3-5 minutes of resting, but this varies based on size and cooking technique.

Can chicken be slightly pink and still be safe?

Yes, properly cooked chicken can appear slightly pink, especially in younger birds. The USDA confirms that color is not a reliable indicator of safety. Chicken is safe when it reaches 165°F internally, regardless of color. This pink hue often results from myoglobin reacting with air during cooking.

Do I need to let chicken rest after reaching 165 degrees?

Yes, resting for 5-10 minutes after reaching 165°F allows juices to redistribute, improving texture and moisture retention. During this time, carryover cooking may raise the temperature slightly. Resting doesn't compromise safety as pathogens are already destroyed at 165°F.

What temperature kills salmonella in chicken instantly?

Salmonella is destroyed instantly at 165°F (73.8°C). Lower temperatures require longer exposure times—for example, 150°F requires 2.8 minutes to eliminate pathogens. The USDA recommends 165°F as the standard because it provides immediate safety without requiring precise time monitoring.