What temperature is chicken done?
165 degrees Fahrenheit, measured in the thickest part with an instant-read thermometer. That is the USDA number at which Salmonella dies essentially instantly, and it applies to whole birds, parts, and ground chicken alike.
Color is not a test. Fully safe chicken can run pink near the bone, especially in younger birds, and unsafe chicken can look white. Juices running clear is folklore with the same problem. A $15 thermometer settles it in three seconds and is the single highest-value tool in most kitchens.
One refinement cooks enjoy: dark meat, thighs and drumsticks, is safe at 165 but genuinely better around 175 to 185, where connective tissue melts. Breast meat, by contrast, dries out fast past 165, so pull it right on the number and let it rest.
165°F in the thickest part, per the USDA. Color is not a doneness test; only a thermometer is. Dark meat tastes better pushed to 175, which is preference, not safety.
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https://frequentlyaskedquestions.us/q/what-temp-is-chicken-done/Everybody Asks. (2026, July 28). What temperature is chicken done? https://frequentlyaskedquestions.us/q/what-temp-is-chicken-done/“What temperature is chicken done?” Everybody Asks, 28 July 2026, https://frequentlyaskedquestions.us/q/what-temp-is-chicken-done/.“What temperature is chicken done?” Everybody Asks. Last modified July 28, 2026. https://frequentlyaskedquestions.us/q/what-temp-is-chicken-done/.This page summarizes the primary sources listed above. For academic or encyclopedic work, cite those primary sources directly wherever possible.