What is the correct internal temperature for cooked chicken?

The correct internal temperature for cooked chicken is 165°F (74°C). Cooking chicken to this temperature is crucial because it ensures that harmful bacteria, such as Salmonella and Campylobacter, which can cause foodborne illnesses, are effectively destroyed. This temperature is the minimum recommended by food safety guidelines, including those from the USDA, to ensure that the chicken is safe to consume.

Reaching an internal temperature of 165°F ensures that the meat is not only safe but also retains a juicy texture, preventing it from becoming dry. This is particularly important for chicken because undercooked poultry can present serious health risks.

While the other temperatures listed may be safe for different types of poultry or meat, they do not meet the specific requirement for chicken. For example, 145°F (63°C) is typically not sufficient for chicken due to bacterial concerns, while 150°F (65°C) and 180°F (82°C) exceed the recommended minimum and can lead to excessive moisture loss or drying out of the meat. Therefore, cooking chicken to exactly 165°F strikes the right balance between safety and quality.