What should be the internal temperature of cooked chicken for safe consumption?

The internal temperature of cooked chicken should reach 165°F to ensure that it is safe for consumption. This temperature is crucial because it is the point at which harmful bacteria, such as Salmonella and Campylobacter, are effectively killed. Cooking chicken to this temperature minimizes the risk of foodborne illness, which can result from consuming undercooked poultry.

Each option presents a different temperature point, but the USDA specifies that 165°F is the minimum safe internal temperature for all poultry products, including whole chicken and chicken parts. Cooking chicken to this temperature also helps achieve desirable texture and moisture, ensuring that while the chicken is safe, it also remains palatable and enjoyable to eat. In contrast, other temperatures listed either fall short of the safe threshold or are excessive, which can lead to overcooking.