what temp should chicken be at
Cook chicken to an internal temperature of 165°F (74°C) in the thickest part to be safely done. Dark meat (thighs, drumsticks) is often taken a bit higher (around 175°F / 79°C) for better texture.
Safe temperature basics
- For safety, poultry should reach at least 165°F (74°C) internally to kill bacteria like salmonella.
- Check the temperature in the thickest part of the meat, avoiding bones, using a reliable food thermometer.
White vs dark meat
- Chicken breast and other white meat are fully safe and considered done at 165°F (74°C); going much higher can dry them out.
- Dark meat (thighs, legs, drumsticks, wings) is safe at 165°F but usually tastes better at 175–190°F (79–88°C) because the extra heat breaks down connective tissue and makes it more tender.
Quick reference table
| Chicken cut | Minimum safe temp | Best eating temp range |
|---|---|---|
| Breast (white meat) | 165°F / 74°C | [7][1]165°F / 74°C (pull around 158°F / 70°C, rest to 165°F) | [5]
| Thighs / legs / drumsticks | 165°F / 74°C | [1][7]175–190°F / 79–88°C for tenderness | [9][5][1]
| Wings | 165°F / 74°C | [7]Around 185–190°F / 85–88°C for crisp, tender meat | [5]
Extra tips
- Let chicken rest a few minutes after cooking so juices redistribute and the temperature can rise slightly to the safe zone.
- Leftover chicken should also be reheated to 165°F (74°C) before eating.
Information gathered from public forums or data available on the internet and portrayed here.