What is the recommended internal temperature for cooked chicken?

The recommended internal temperature for cooked chicken is 165°F. Cooking chicken to this temperature is crucial to ensure that harmful bacteria, such as Salmonella and Campylobacter, are effectively killed, making the chicken safe for consumption. Reaching this temperature ensures that the meat is not only safe to eat but also maintains its proper texture and juiciness.

Cooking chicken to 165°F guarantees that the meat reaches a temperature sufficient to destroy any pathogens that could cause foodborne illness. It is important to check the internal temperature using a food thermometer at the thickest part of the chicken, typically the breast or thigh, ensuring accuracy.

While temperatures like 145°F, 160°F, and 180°F may seem reasonable, they do not provide the same level of food safety. For example, while 160°F may cook the chicken, it is not sufficient to ensure the elimination of all harmful bacteria reliably. Similarly, 180°F is often higher than necessary, which can lead to dry, overcooked meat. Thus, 165°F is the optimal internal temperature for ensuring both safety and quality in cooked chicken.