Safe Cooking Temperature For Chicken

Using a food thermometer

Insert the thermometer through the thickest part of the meat, all the way to the middle, not touching any bone.
For burgers, insert food thermometer through the side of the patty.
Check each piece separately if you have more than one piece.
Use a digital thermometer for more accurate readings.

Cooking temperatures chart
Category	Temperature
Beef, veal and lamb
Ground meat (burgers, meatballs, sausages)	71°C (160°F)
Pieces and whole cuts	medium-rare 63°C (145°F) medium 71°C (160°F) well done 77°C (170°F)
Mechanically tenderized beef and veal (turn mechanically tenderized steak over at least twice during cooking)	63°C (145°F)
Pork (ham, pork loin, ribs)
Ground pork (burgers, meatballs, sausages)	71°C (160°F)
Pieces and whole cuts	71°C (160°F)
Poultry (chicken, turkey, duck)
Ground poultry (burgers, meatballs, sausages)	74°C (165°F)
Frozen raw breaded chicken products (nuggets, fingers, strips, burgers)	74°C (165°F)
Pieces (wings, breasts, legs, thighs)	74°C (165°F)
Stuffing (cooked alone or in bird)	74°C (165°F)
Whole	82°C (180°F)
Eggs
Egg dishes	74°C (165°F)
Seafood
Fish	70°C (158°F)
Shellfish (shrimp, lobster, crab, scallops, clams, mussels, oysters)	74°C (165°F) Discard any that do not open when cooked
Leftovers
Leftovers	74°C (165°F)
Hot dogs
Hot dogs	74°C (165°F)
Game meats
Ground meat, meat mixtures, ground venison and sausage	74°C (165°F)
Deer, elk, moose, caribou/reindeer, antelope and pronghorn	74°C (165°F)
Large game (Bear, bison, musk-ox, walrus, etc.)	74°C (165°F)
Small game (Rabbit, muskrat, beaver, etc.)	74°C (165°F)
Game birds/waterfowl (wild turkey, duck, goose, partridge and pheasant)
Whole	82°C (180°F)
Breasts and roasts	74°C (165°F)
Thighs, wings	74°C (165°F)
Stuffing (cooked alone or in bird)	74°C (165°F)

Clean your food thermometer in warm, soapy water before each use.
Always wash your hands before and after you touch raw meat.
Wash your hands with soap and warm water for at least 15 seconds, or with an alcohol-based hand rub.
If you've used a plate or utensils to handle raw food, don't use them again until you've washed them thoroughly.
Use separate cutting boards for produce and raw meat.
Use paper towels to wipe kitchen surfaces, or change dishcloths daily. Avoid using sponges, as they are harder to keep bacteria-free.
Sanitize countertops, cutting boards, and utensils before and after preparing food.
Keep cold food cold and hot food hot, so that your food never reaches the "temperature danger zone" where bacteria can grow quickly and cause food poisoning.