Cooking chicken properly is crucial for food safety. Undercooked chicken can harbor harmful bacteria that cause foodborne illness. On the other hand overcooked chicken turns dry and rubbery. So what is the right internal temperature for chicken pieces? Read on for a detailed guide.
Why Temperature Matters
The recommended safe minimum internal temperature for chicken is 165°F (74°C). This temperature kills any Salmonella Campylobacter, or other dangerous bacteria that may be present. Chicken cooked below this temperature runs a high risk of containing active pathogens.
According to USDA research, about 1 in 4 raw chicken pieces are contaminated with Salmonella. Undercooking allows the bacteria to survive and multiply. Symptoms of Salmonella infection include diarrhea, fever, and abdominal cramps. At-risk groups like the elderly, infants, and those with weak immune systems are especially vulnerable.
So verify chicken reaches 165°F in all parts before serving. If in doubt, keep cooking until it hits 170-175°F. The extra safety margin is worth the slight loss in moisture.
Checking Temperature
The only reliable way to determine internal temperature is using a food thermometer. Thermometers for meat should have a probe thin enough to pierce the chicken while minimizing juices lost.
For boneless pieces like breasts and thighs, insert the probe into the thickest section. With bone-in parts, aim for the meatiest area without touching bone. For thin items like wings or tenders, insert the probe sideways into the center.
Let the thermometer stabilize for 15 seconds before reading the temperature. Check multiple spots to confirm the minimum temperature is met everywhere.
Digital thermometers are easier and more precise than analog options. Thermometer tips should be made of stainless steel for durability and easy cleaning.
Minimum Safe Temperature Per Piece
- Boneless breasts: 165°F
- Boneless thighs: 165°F
- Bone-in breasts: 165°F
- Bone-in thighs: 175°F
- Drumsticks: 175°F
- Wings: 175°F
- Ground chicken: 165°F
Bone-in pieces should reach a higher temp than boneless ones since bones partly shield the meat. Cook until juices run clear rather than pink to visually confirm doneness.
For whole birds, check the innermost parts of the thighs and wings, as well as the thickest section of breast. The bird is safely cooked only when all those points reach 165°F minimum.
Resting
Once chicken pieces come up to temperature, let them rest 3-5 minutes before serving. This allows juices time to redistribute evenly for moister meat. Tent the pieces with foil while resting to retain heat.
The internal temperature may increase another 5-10°F during resting. So pulling pieces at 160-165°F ensures they still hit the food safety threshold after sitting.
Do not let chicken sit more than 2 hours before eating or refrigerating. Bacteria multiply rapidly at room temperature.
Cooking Methods
Proper temperature control depends partly on choosing an appropriate cooking method.
Baking: Preheating the oven is essential. Cook bone-in thighs and other dark meat at 350°F. Go up to 375°F for lean breast meat. Check temperature periodically and finish uncovered if skin browning is desired.
Grilling: Use medium to medium-high heat, around 350-450°F. Turn pieces frequently and move to cooler areas if browning too fast. Thicker cuts like bone-in breasts and thighs generally require 15-25 minutes direct heat.
Pan-frying: Use medium-high heat to sear the outside while cooking through. Only fry in small batches to maintain oil temperature. Aim for 325-375°F oil temp. Breasts and thighs take about 6-10 minutes per side this way.
Slow cooking: Cook chicken 4 hours on low or 2 hours on high in a slow cooker. Use a thermometer since slow cookers vary in temperature. Add pieces raw rather than precooked.
Pressure cooking: Cook thighs and legs for 8-10 minutes at high pressure. Breasts need less time, around 6 minutes. Allow pressure to fully release before checking temperature.
Common Mistakes
Avoid these errors for reliably safe, tasty chicken:
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Not using a food thermometer to check temperature. Guessing based on color and texture is unreliable.
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Cooking frozen chicken without thawing first. This dramatically lengthens cook time required.
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Overcrowding the pan or grill. This leads to uneven cooking.
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Under-resting. Meat loses juices without adequate resting.
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Using marinades for too long. Acidic marinades damage texture if exposed over 6-8 hours.
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Partial thawing in microwave. This results in partly cooked meat on the outside edges.
Cooking chicken pieces safely means verifying they reach at least 165°F internally. Letting meat rest before serving also ensures juiciness. Adjust cooking methods and times as needed to hit target temperatures. Investing in a quality food thermometer takes the guesswork out of the process.
Following temperature guidelines, using a thermometer, and avoiding common mistakes will keep your chicken nutritious and free of pathogens. Confidently serve chicken to family and guests knowing it’s been handled safely.
Use a meat thermometer
The fastest way to find confidence in the kitchen (especially regarding chicken temps) is to buy a meat thermometer. “The ThermoWorks Thermapen One is the absolute best,” says test kitchen director Chris Morocco. “Using a meat thermometer will do more to make you a better cook than a $200 skillet ever could—any serious cook should get one before spending money on new cookware.” If that particular model is too pricey for you, he suggests looking into the ThermoPop from ThermoWorks.
When using an instant-read thermometer, don’t rely on a reading taken from just one part of the chicken. Take the temperature in multiple spots to gauge doneness. “Bone doesnt channel heat as efficiently as flesh,” Morocco says, “because it is porous and those insulating air pockets inhibit heat transfer. So temp close to the bone, where the meat may take longer to reach the desired temperature, as well as near the edge,” making sure to get a reading from the thickest part of the meat.
Chicken temperature for white meat
For the best-tasting white meat, which includes breasts and wings, you generally want to cook the meat to an internal temperature of 160°F. This temperature will continue to rise after removing the chicken from the heat, ideally to a temperature of about 165°. According to Morocco, the temperature of a whole cooked chicken can increase 10° at rest, so it’s best to pull it from the heat source at 155°. In smaller cuts, like a chicken breast, the heat will increase by only about 5°, so remove them from the heat source when they reach 160°. Build the rest time into your cooking routine; use it to make a sauce or salad dressing.
It’s important to consider what type of meat you’re cooking: Is it bone-in? Boneless? A single chicken breast or a bunch of wings? Bone-in chicken will take longer to reach the desired internal temp; smaller cuts will require less cooking time. No matter what’s on your menu, the USDA states that the internal temperature of the chicken should reach 165° for food safety. Past that, you run the risk of eating dry chicken.
What temperature should chicken thighs be cooked at?
FAQ
At what temperature do you cook chicken pieces?
- Trim and salt the chicken: Trim the chicken pieces of excess fat. …
- Preheat the oven to 400°F (205°C).
- Prep the chicken: Pat the chicken pieces dry with a paper towel. …
- Bake the chicken: Bake (uncovered) in the oven for 30 minutes at 400°F (205°C). …
- Let the chicken rest: …
- Make the gravy: …
- Serve:
What temperature are cooked chicken pieces?
Most importantly, stop overcooking your chicken! Armed with an accurate thermometer like the Thermapen, you can verify the safety and quality of your chicken—regardless of its color. A probe inserted into the thermal center of a chicken breast, leg, or thigh should read 165°F (74°C) when it’s time to eat.
Is it better to bake chicken at 350 or 400?
Do all parts of the chicken have to be 165?
What Is the Correct Internal Temperature for Cooked Chicken? The USDA’s Food Safety and Inspection Service (FSIS) recommends cooking whole chicken and parts of chicken (like the breasts, legs, thighs, wings and giblets), ground poultry, and stuffing to 165 degrees F.
What temperature should chicken be cooked at?
It’s worth noting that the internal temperature may vary depending on the type of chicken you’re cooking. For example, ground chicken or chicken strips may need to be cooked to an internal temperature of 165°F (74°C), while whole chickens or chicken breasts can be cooked to an internal temperature of 180°F (82°C) for added safety.
Why is it important to cook chicken at the right temperature?
When it comes to cooking chicken, one of the most important things to get right is the internal temperature. Cooking chicken to the right temperature is crucial for food safety, as it ensures that harmful bacteria like Salmonella and Campylobacter are killed, reducing the risk of foodborne illness.
What temperature should stuffed chicken be cooked at?
Immediately cook the stuffed, raw chicken in an over that is set no lower than 325 degrees F. Cooking chicken to the correct minimum internal temperature necessary is an important way to help prevent foodborne illness. The best way to check if your chicken reaches the correct minimum internal cooking temperature is by using a food thermometer.
Can you cook chicken from frozen to a safe internal temperature?
Yes, you can cook chicken from frozen to a safe internal temperature, but it’s essential to follow safe cooking practices. When cooking frozen chicken, it’s crucial to cook it to an internal temperature of 165°F (74°C) to ensure that any bacteria that may be present are killed.
What temperature do you cook chicken on a stovetop?
Recommended Temperature: The stovetop should be set to medium-high heat, usually around 350°F to 375°F (175°C to 190°C) for a skillet. Chicken Breasts or Tenderloins: These will cook in about 5-7 minutes per side for boneless options. Always check the internal temperature to ensure it reaches 165°F (74°C).
What temperature should poultry be cooked at?
However, regardless of the cooking method, achieving the correct internal temperature is crucial for both safety and taste. The United States Department of Agriculture (USDA) recommends that all poultry should reach an internal temperature of at least 165°F (75°C).