what is the internal temp for chicken

The safe internal temperature for chicken is 165°F (74°C) at the thickest part of the meat.

Quick Scoop

For food safety and good texture, here’s what most up-to-date guides recommend:

• Whole chicken & all parts (breast, thighs, legs, wings, ground chicken, stuffing): cook to an internal temp of 165°F (74°C). This is the USDA standard that kills common bacteria like salmonella quickly and reliably.
• White meat (breast): 165°F gives you fully safe, still-juicy meat if you don’t overcook past that point.
• Dark meat (thighs, drumsticks, legs, wings): still safe at 165°F, but many cooks prefer 170–175°F (77–79°C) or a bit higher so the extra connective tissue melts and the meat turns tender instead of chewy.

Always measure at the thickest part of the piece, avoiding bones, using an instant‑read thermometer for best accuracy.

Why 165°F Is The “Magic” Number

Chicken can carry harmful bacteria on its surface (and sometimes internally), so it must be cooked hot enough that those microbes are destroyed. Around 165°F, those pathogens die very quickly, which is why that number is used as a simple, easy-to-remember rule. There is more advanced nuance where chicken can be safe at slightly lower temperatures if it’s held there long enough (because time plus temperature together kill bacteria), but for everyday home cooking, 165°F at the center of the meat is the straightforward, widely recommended target.

Quick Practical Tips

• Insert the thermometer into the thickest point , not touching bone.
• Let chicken rest a few minutes after it hits temp; carryover heat will finish the job and help juices redistribute.
• If any spot in a piece reads under 165°F, keep cooking and recheck that same spot.

TL;DR: Aim for 165°F (74°C) internal for all chicken; go a bit higher on dark meat if you like it falling-off-the-bone tender.