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

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Chicken cut Minimum safe temp Best eating temp range
Breast (white meat) 165°F / 74°C 165°F / 74°C (pull around 158°F / 70°C, rest to 165°F)
Thighs / legs / drumsticks 165°F / 74°C 175–190°F / 79–88°C for tenderness
Wings 165°F / 74°C Around 185–190°F / 85–88°C for crisp, tender meat

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.