What temperature is chicken done at?

Chicken is done when it reaches a safe minimum internal temperature of 165 °F (73.9 °C). This temperature is crucial for ensuring the poultry is safe to eat by eliminating harmful bacteria.

According to the USDA, all poultry should reach this internal temperature, as measured with a food thermometer.

Checking for Doneness

To accurately determine if your chicken has reached the safe temperature of 165 °F (73.9 °C), you need to use a food thermometer.

For a whole chicken, it's important to check the temperature in multiple locations to ensure it is done throughout the bird. The key areas to check are:

• The innermost part of the thigh.
• The innermost part of the wing.
• The thickest part of the breast.

Make sure the thermometer probe is inserted into the thickest part of the meat, avoiding bones, as bone temperature can be different from the surrounding muscle tissue.

Why 165°F (73.9°C) is Important

Reaching an internal temperature of 165°F (73.9°C) kills common foodborne pathogens that can be present in chicken, such as Salmonella and Campylobacter. Cooking chicken to this temperature ensures its safety for consumption.

While appearance (like clear juices or opaque meat) can be indicators, the only reliable way to confirm doneness and safety is by measuring the internal temperature with a thermometer.

Temperature Summary

Here's a quick look at the target temperature:

Ensuring your chicken reaches this temperature is the most important step for a safe and enjoyable meal.