How Hot Does Chicken Need to Be to Be Cooked

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Here’s a juicy secret: chicken keeps cooking after you pull it off the heat. It’s called carryover cooking.

If you pull a breast at 160°F, it might climb to 165°F while resting. That’s a golden ticket to moist, safe meat.

But don’t get too cheeky. Undercooking by ten degrees is a gamble you don’t want to take. Use your thermometer.

What about thighs, wings, and drumsticks?

Dark meat is a different beast. It has more fat and collagen, which means it’s more forgiving.

Chefs often cook thighs to 175°F or even 185°F. The higher temp breaks down connective tissue, making it buttery soft.

Don’t panic if it goes a bit over. Dark meat loves a little extra love. White meat? That’s a diva—it dries out fast.