{"id":5383,"date":"2021-09-23T01:00:28","date_gmt":"2021-09-23T01:00:28","guid":{"rendered":"https:\/\/chef.shangeryou.com\/chicken-internal-temp\/"},"modified":"2026-06-09T09:48:23","modified_gmt":"2026-06-09T09:48:23","slug":"chicken-internal-temp","status":"publish","type":"post","link":"https:\/\/chef.shangeryou.com\/fr\/chicken-internal-temp\/","title":{"rendered":"Chicken Internal Temperature – Breast, Thigh, Fried and Roast Chicken"},"content":{"rendered":"Cooking chicken the right way is important because you don\u2019t want anyone consuming the meat to get sick. It is important to know about the ideal internal temp of chicken when cooking so you can enjoy the meat and do so safely. Unfortunately, chicken is one of the toughest meats to cook, especially if you cook it whole or with the bone. The odd shape makes it difficult to get an even cook since some parts of the chicken are thicker than others.<\/span>\n\nIn this guide, you will learn the secret to a perfectly cooked chicken<\/a>.<\/span>\n\n \n

Safety Concerns When Cooking Chicken<\/b><\/h2>\n\"idealWhen it comes to cooking chicken, the number one rule is to achieve the ideal internal temp. It is not just a matter of taste or texture, but that of safety for anyone who consumes the meat.\u00a0<\/span>\n\nChicken, and other types of poultry, are known to contain salmonella. Therefore, it is important that you cook chicken properly to ensure that you don\u2019t consume salmonella when eating the meat. There is nothing to worry about this type of bacteria, as long as you properly cook the meat.\u00a0<\/span>\n\nThe recommended guideline for food safety<\/a> is that you need to achieve a certain temperature level to ensure that bacteria in the meat are killed. For chicken, it is 165\u2109 or 74\u2103. A lot of people do not take the time to check the chicken\u2019s internal temperature and only base it on physical indicators. However, this is not a reliable approach when checking if the chicken is done, because it is what is inside that matters.\u00a0<\/span>\n\nA lot of people assume that when the chicken meat is firm, it\u2019s done. But when this happens, all of the proteins in the meat have squeezed out much of the water resulting in a meat that is dry. Checking the color is also unreliable. Pinkness of the meat is not just based on the temperature; pH of the meat can be a factor.\u00a0<\/span>\n\nWhen it comes to food safety, using steps that are unreliable or flawed can be a huge risk. Even when the meat looks cooked, the bacteria in the meat might not be killed off yet. You should always check the chicken\u2019s internal temp to make sure you have properly cooked it.\u00a0<\/span>\n\n \n

Chicken Internal Temp: What You Need to Know<\/b><\/h2>\n\"CookGetting the ideal chicken internal temp is a must because there is a tendency for most people to overcook chicken in fear of any food-borne illness. And you would not want to eat dry chicken.<\/span>\n\nIn order to achieve the right temperature of the chicken meat, you have to think about many other temperature calculations. You need to get the right temperature in the oven (when roasting chicken), the internal temperature of the chicken, to make sure it is cooked, and the temperature to check for the quality of the meat.\u00a0<\/span>\n\nThere are two types of meat in a chicken. The white meat like the breast will require a different temperature to be properly cooked. You need to achieve 165 degrees F of the internal temperature of the chicken breast for at least 30 seconds. You must keep checking the chicken breast\u2019s internal temperature. Once it reaches 162\u2109(72\u2103), it can maintain that internal heat and will continue to rise to 165\u2109(74\u2103). This is the secret to cooking chicken breast to prevent overcooking and causing the meat to become dry.<\/span>\n\nThe dark meat of the chicken refers to the thigh. Unlike the breast, the thigh (dark meat) will require a higher temperature to cook. The ideal temperature to cook the thigh of the chicken is at 175-180\u2109(79-82\u2103). This is due to the higher amount of connective tissues in this part of the chicken.\u00a0<\/span>\n\nIf you cook the thigh at a lower temperature \u2013 say 165\u2109(74\u2103) \u2013 it will result in a chewy and rubbery meat. But if you increase the temperature, it will allow the collagen to melt and make the meat tender.\u00a0<\/span>\n\n \n

Internal Temperature for Chicken: Roasting and Frying<\/b><\/h2>\nAchieving the ideal temperature of the chicken will also vary depending on the cooking method used. There are two common methods of preparation of chicken: roasting and frying.<\/span>\n\nWhen roasting chicken, especially a whole chicken, it is important to get the right internal temp. To get the perfect roast, preheat the oven to 500\u2109(260\u2103). Place the kitchen on a roasting rack and place it in the middle of the oven. Reduce the oven temperature to 350\u2109(176\u2103).\u00a0<\/span>\n\nUse a digital meat thermometer<\/a> and insert it in the deepest part of the chicken breast. Once the internal temperature has reached 162\u2109(72\u2103), the meat is done. Remove the chicken from the oven and let it rest before carving the meat.<\/span>\n\nWhen frying the chicken, you want to achieve that golden crust on the outside and juicy meat in the middle. The temperature of the oil is a critical factor to achieve the best fried chicken and to make sure that it is properly cooked. You need high smoke point oil for this, such as peanut oil and vegetable oil. Make sure the oil temperature is at 350\u2109(176\u2103) before you place the chicken into the pan.\u00a0<\/span>\n\nOnce you\u2019ve placed the chicken in the oil, don\u2019t overcrowd the pan. When you put too much chicken in the oil, it will cause the temperature of the oil to drop. It is important to maintain the cooking temperature of the oil so it cooks evenly. It is also a crucial step to keep your fried chicken crispy. If the oil temperature drops, the chicken will absorb the oil and make it soggy. The safest internal temperature for fried chicken is a minimum of 165\u2109(74\u2103).\u00a0<\/span>\n\nGetting the right temperature is a top priority when it comes to cooking chicken to ensure safety. It is also crucial to make sure that the meat stays juicy, tender, and succulent. It takes a balance between both, but once achieved, you can enjoy your chicken however you like to prepare it.<\/span>\n\n\"Meat-Temperature-Food-Magnet-Sheet\"<\/a>\n

Fried Chicken \u2013 Breast and Thigh\n<\/b><\/strong><\/h2>\nWhy do people love fried chicken? Because it is juicy, tender, and crunchy.\n\nWhat is the secret to great fried chicken?\n\nThe great fried chicken starts with a good quality chicken. In today\u2019s modern grocery store you can buy whole chickens, chicken breast, thighs, legs, wings, already cooked, raw, frozen. But if you want great fried chicken, start with a whole chicken and cut it up yourself.\n\n\n\t\t