What is the correct internal temperature for cooked chicken?

The correct internal temperature for cooked chicken is 165°F (74°C). Cooking chicken to this temperature is crucial for food safety, as it ensures that harmful bacteria, such as Salmonella and Campylobacter, are effectively killed. These bacteria can cause foodborne illnesses, and cooking the chicken to the specified temperature reduces the risk of contamination.

At 165°F, the meat is both safe to eat and capable of maintaining its moisture and flavor, making it the ideal temperature for ensuring both safety and quality. This temperature is generally recognized by food safety organizations, including the USDA, as the minimum safe cooking temperature for poultry.

Lower temperatures, such as 145°F (63°C) or 160°F (71°C), do not sufficiently eliminate the risk of pathogens that could be present in undercooked chicken. Cooking chicken to 180°F (82°C) is typically unnecessary for safety and can lead to dry meat, as this temperature is often reserved for specific cooking methods like roasting whole birds, where the additional cooking time can help render the meat tender without compromising flavor. Thus, the standard guideline is to aim for 165°F for optimal safety and quality.