This page summarizes general US consumer guidance. Follow package instructions, equipment manuals and applicable local health rules.
Do not wash raw chicken
Rinsing can spread contaminated droplets to sinks, counters, utensils and nearby food. Cooking—not washing—is the control step for pathogens on raw poultry.
Prevent cross-contamination
Keep raw chicken and its juices away from ready-to-eat foods. Wash hands with soap after handling raw poultry. Clean and sanitize contaminated surfaces and use separate utensils or boards when practical.
Keep raw poultry cold
Thaw in the refrigerator, cold water changed regularly or the microwave when cooking immediately. Do not thaw on the counter. Keep marinades and brines refrigerated and discard those that contacted raw chicken unless a verified cooking step makes them safe.
Cook to a verified safe temperature
FoodSafety.gov and USDA FSIS list 165°F (74°C) as the safe minimum internal temperature for all chicken and other poultry. Measure in the thickest part without touching bone. Color, juice clarity and crust darkness are not reliable substitutes for a thermometer.
Manage hot oil safely
Use stable equipment, leave headroom, keep water and ice away and never leave frying unattended. Never pour water on an oil fire. Young cooks should have attentive adult supervision.
Refrigerate leftovers promptly
Do not leave perishable food out for more than two hours, or one hour above 90°F (32°C). Reheat leftovers to 165°F (74°C).