What is the standard internal temperature for safely cooked chicken?

The standard internal temperature for safely cooked chicken is 165°F. This temperature is crucial because it is the threshold at which harmful bacteria, such as Salmonella and Campylobacter, are effectively killed, thus ensuring that the chicken is safe to eat. Cooking chicken to this temperature not only eliminates the risk of foodborne illness but also ensures that the meat remains juicy and flavorful.

While 160°F, 170°F, and 175°F might seem close, they do not meet the established safety standard. Cooking chicken to 165°F is recommended by food safety authorities, including the USDA. The 165°F mark provides a balance between safety and maintaining the desired quality of the meat. Therefore, ensuring that the chicken reaches this temperature is essential for both health and culinary satisfaction.