What is the proper internal cooking temperature for chicken?

The proper internal cooking temperature for chicken is 165°F (74°C) because this temperature ensures that harmful bacteria such as Salmonella and Campylobacter, which are commonly associated with poultry, are effectively killed. Cooking chicken to this temperature not only provides safety but also ensures that the meat reaches the right texture and moisture levels that contribute to a palatable dining experience.

Choosing a lower temperature, such as 150°F, 145°F, or even 180°F, may not adequately eliminate pathogens, which is essential for food safety. While 180°F would also kill bacteria, it is typically indicative of overcooked chicken, leading to dryness and a less enjoyable meal. Therefore, cooking chicken to the recommended temperature of 165°F strikes the right balance between safety and quality.