Chicken Internal Temperature
165°F 74°C
USDA safe minimum
For all chicken: breasts, thighs, wings, whole birds and ground. Measure in the thickest part, not touching bone. No rest time needed.
Source: FoodSafety.gov safe minimum internal temperatures (USDA FSIS). Checked Oct 11, 2026.
By cut
| Breast | 165°F 74°C |
|---|---|
| Thigh & drumstickMost tender at 175–195°F | 165°F 74°C |
| Wings | 165°F 74°C |
| Whole chickenCheck thigh, wing and breast | 165°F 74°C |
| Ground chicken | 165°F 74°C |
| Stuffing cooked inside the bird | 165°F 74°C |
| Leftovers, reheated | 165°F 74°C |
How to check
- Use a food thermometer. Color and clear juices are not reliable signs that chicken is done.
- Push the probe into the thickest part of the meat, away from bone, fat and gristle.
- For a whole bird, check three places: the innermost part of the thigh, the innermost part of the wing and the thickest part of the breast. All three must read 165°F.
Why dark meat is better hotter
Thighs and drumsticks are safe at 165°F, but they carry more connective tissue (collagen) and fat than breast meat. At 165°F they can still be chewy.
Taking dark meat to 175–195°F (79–90°C) breaks that collagen down into gelatin, so the meat turns tender and pulls off the bone. Breast meat has little collagen, so it only gets drier above 165°F.
Breast and dark meat in the same pan
A whole bird or a mixed tray finishes unevenly: the breast reaches 165°F well before the thighs reach 175°F. Check each part with the thermometer and pull pieces as they finish, or cook breasts and dark meat separately.
A fast thermometer helps
Lavatools Javelin Pro DuoFast, accurate, backlit display, magnetic back.
ThermoWorks ThermoPop 2Compact, waterproof, rotating display.
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