Cooked chicken should reach a safe minimum internal temperature of 165°F (74°C) to ensure it is safe to eat and free from harmful bacteria like Salmonella

. However, for optimal juiciness and texture, the ideal temperature can vary by cut:

• White meat (chicken breast): Can be safely cooked to around 150°F (65.6°C) if held at that temperature for at least 3 minutes, which helps retain juiciness without drying out. The USDA recommends 165°F but pulling the breast at about 162°F allows carryover cooking to finish the process without overcooking

• Dark meat (thighs, drumsticks): Best cooked to a higher temperature, around 175°F to 180°F (79°C to 82°C), because the higher temperature melts connective tissue into gelatin, making the meat tender and juicy. Cooking dark meat only to 165°F can result in chewy, rubbery texture

In summary, 165°F (74°C) is the standard safe temperature for all chicken, but slightly lower temperatures with proper time or higher temperatures for dark meat can improve taste and texture while maintaining safety

. Using a reliable instant-read thermometer is the best way to ensure chicken is cooked properly.