Fried chicken is safely done when the thickest part of each piece reaches an internal temperature of at least 165°F (74°C).

Quick Scoop

  • Minimum safe internal temp for all chicken: 165°F (74°C).
  • Best texture for dark meat (thighs, drumsticks): 175–180°F (79–82°C) for extra tenderness and “fall‑off‑the-bone” feel.
  • Oil temperature while frying: usually around 325–350°F (163–177°C) so the outside crisps without burning before the inside is cooked.
  • Never rely only on color or “clear juices” — use a food thermometer in the thickest part, avoiding the bone.

How to Check If Fried Chicken Is Done

  1. Fry the chicken until the outside is deeply golden brown and crisp. This usually takes 12–18 minutes depending on piece size and oil temp.
  1. Insert an instant‑read thermometer into the thickest part of the meat, not touching bone.
  2. Make sure it reads at least 165°F (74°C) for safety; for thighs/drumsticks you can let it go to 175–180°F for a more tender result.
  1. Let the chicken rest a few minutes after it comes out; carryover heat helps it finish and stay juicy.

Safety vs. Best Texture

  • Food safety:
    • USDA guidance says chicken is safe when it reaches 165°F (74°C) because that temperature quickly kills bacteria like salmonella.
  • Texture preferences:
    • Breasts are usually juiciest if you pull them right around 160–165°F , letting them rest to at least 165°F.
* **Thighs and drumsticks** often taste better closer to **175–180°F** , since the extra heat breaks down collagen and connective tissue, giving that tender, succulent bite people love in fried chicken.

Oil Temperature and “Perfect Fried Chicken”

  • Many pro guides and thermometer makers recommend:
    • Start oil at about 350°F (177°C) , then keep it between 325–350°F as you fry so the crust browns evenly and doesn’t get greasy.
  • If the oil is too hot , the crust may burn before the inside reaches 165°F.
  • If the oil is too cool , the chicken absorbs more oil and ends up soggy and greasy.

Forum & “Latest Tips” Vibes

In cooking forums, people often agree on 165°F as the bare minimum , but many home cooks and pros say their best fried chicken happens when dark meat lands in the 170–180°F range while white meat stays closer to 160–165°F with a short rest. This lines up with more detailed temperature charts that balance safety with juiciness rather than only hitting a single number.

In short: aim for 165°F+ for safety, push dark meat a bit higher for flavor and tenderness, and control your oil around 325–350°F for that crispy, non‑greasy crust.

TL;DR:
Fried chicken is done when the internal temp is at least 165°F (74°C) , but for the best fried thighs and drumsticks, many cooks prefer 175–180°F with oil held around 325–350°F while frying.

Information gathered from public forums or data available on the internet and portrayed here.