what temp is chicken cooked at
Chicken is safely cooked when the thickest part reaches an internal temperature of 165°F (74°C) , measured with a food thermometer.
Safe internal temperature
- The USDA recommends cooking all chicken (breasts, thighs, wings, whole birds, and ground poultry) to at least 165°F (74°C) to kill harmful bacteria.
- Always check the temperature in the thickest part of the meat, avoiding bone, because bones can give a falsely higher reading.
Oven or pan temperature vs. internal temp
- Your oven or pan will usually be set much higher (often 350–450°F / 175–230°C in the oven), but what matters for safety is the internal temp of the chicken, not the oven setting.
Best temps for juicy vs. just safe
Many cooks go a bit beyond the minimum for dark meat:
- Chicken breast :
- Safe and best around 165°F (74°C) (often pulled at 160°F / 71°C and allowed to rest to 165°F).
- Thighs, legs, drumsticks (dark meat) :
- Safe at 165°F, but often cooked to about 170–180°F (77–82°C) for more tenderness, as the extra heat breaks down connective tissue.
Quick how‑to check doneness
- Cook the chicken using your preferred method (oven, pan, grill, air fryer).
- Insert an instant‑read thermometer into the thickest part of the piece, not touching bone.
- Once it reads 165°F (74°C) or higher, remove it from heat.
- Let it rest 5–10 minutes ; carryover heat helps even out the temperature and keeps it juicier.
Rule of thumb: chicken can still look slightly pink near the bone and be safe, as long as the internal temperature is at least 165°F (74°C).
TL;DR:
Set your oven or pan as you like, but do not serve chicken until the
internal temperature hits 165°F / 74°C in the thickest part; for dark
meat, going up to about 175–180°F (79–82°C) often tastes better.
Information gathered from public forums or data available on the internet and portrayed here.