What is the minimum safe internal cooking temperature for chicken?

The minimum safe internal cooking temperature for chicken is 165°F. Cooking chicken to this temperature ensures that any harmful bacteria, such as Salmonella and Campylobacter, which are commonly found in poultry, are effectively killed. This temperature is established by food safety guidelines to prevent foodborne illnesses.

Cooking chicken to at least 165°F guarantees that the meat is safe to eat, providing a critical safeguard for consumers. This standard applies to whole chicken as well as chicken parts, including thighs, breasts, and wings. It is essential to use either a food thermometer inserted into the thickest part of the meat, away from any bones, to accurately assess the internal temperature.

Other temperatures provided are either lower or do not meet safety standards for poultry, making them inappropriate for ensuring food safety. Hence, 165°F is widely recognized as the safe threshold for poultry cooking.