Now, I know what you're thinking: "But wait, isn't there a risk of undercooking chicken if I don't cook it to, like, a million degrees?" And to that, I say, yes and no. You see, chicken can be a bit of a wild card when it comes to food safety, but the key is to use a food thermometer to ensure you're hitting that sweet spot of 165°F (74°C). Anything less, and you're playing a game of culinary roulette.
So, what happens if you don't cook your chicken to the correct temperature? Well, let's just say it's not pretty. Food poisoning is a real thing, folks, and it's no laughing matter. In fact, according to the CDC, about 1 in 25 packages of chicken sold in the US contain Salmonella, which can cause some pretty nasty symptoms. But fear not, dear readers, because cooking your chicken to the correct temperature will kill those nasty bacteria dead in their tracks.
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Cooked Chicken Temperature
Now, I know some of you are thinking, "But I like my chicken pink in the middle!" And to that, I say, sorry, folks, but that's just not safe. I mean, who needs a side of food poisoning with their chicken dinner, am I right? So, just remember: when it comes to chicken, it's all about that 165°F (74°C) life.
