What is the best way of determining doneness of chicken?

Using a thermometer is the most reliable method for determining the doneness of chicken. The internal temperature is the best indicator of whether the chicken is safe to eat, as it ensures that harmful bacteria, such as Salmonella, are effectively killed through proper cooking. The USDA recommends that chicken should reach a minimum internal temperature of 165°F (74°C) to be deemed safe.

While touch, cutting to check the center, and observing color change can provide some clues about the doneness of chicken, they are not as accurate or reliable as using a thermometer. Touching the meat can vary greatly depending on individual sensitivity and experience, and cutting into the meat may cause loss of juices, resulting in a drier product. Color changes can also be misleading; for example, some chicken may appear cooked due to browning but still harbor unsafe pathogens if it hasn’t reached the proper temperature. Therefore, utilizing a thermometer remains the best practice for ensuring food safety and achieving properly cooked chicken.