Chicken should be cooked to a safe minimum internal temperature of 165°F (74°C) to ensure all harmful bacteria, including salmonella, are destroyed instantly

. This temperature applies to all poultry parts and is the USDA recommended standard for food safety

. For optimal texture and juiciness, different parts of the chicken may be cooked to slightly different temperatures:

• White meat (breast): Cooking to 165°F is safe, but pulling the breast at around 162°F and allowing carryover heat to reach 165°F can prevent dryness and maintain juiciness

• Dark meat (thighs, legs): These benefit from being cooked to a higher temperature, around 170-175°F (77-79°C) , because the higher heat melts connective tissue, making the meat tender and juicy rather than rubbery

In summary:

• Minimum safe temperature for all chicken: 165°F (74°C)
• Juicier white meat: 150-165°F with resting
• Tender dark meat: 170-175°F

Using a food thermometer to check the thickest part of the meat is the only reliable way to ensure the chicken is cooked safely and to the desired doneness