Chicken is a food rich in protein. It also contains an amino acid called tryptophan which gives a feel-good stimulation to the brain. Studies also indicate its role in weight management and reduction of heart disease risk. However, it is nutritious only when cooked properly. Undercooked chicken can be contaminated with germs leading to food poisoning. Hence it is important that you ensure it is well-cooked.

An experienced cook would have mastered the techniques but for the amateurs here are some best ways to check if chicken is done.

How to Check if Chicken is Cooked Thoroughly

Feel and Texture
Raw chicken has a soft and rubbery texture. On cooking, the protein fibers contract and it becomes firm to touch but feels tender when slight pressure is applied. The undercooked one also feels rubbery just like raw chicken. Once cooked to the right temperature and consistency it becomes juicy and tender.

Color
Uncooked and undercooked chicken will be pink in color and rather translucent. After cooking, the same chicken turns opaque and white. If you see blood spots on any part of the meat, it means that the chicken has not been cooked fully. Cut the cooked meat and see if the juices run clear.

There should be no red or pinkish juices running out. But beware, on cutting, the juices run out and the chicken may not remain moist for long. However, different parts of chicken like the thighs or drumsticks may have slight dark color even after it is cooked well.

Since they have more connective tissue, proper cooking is required to break down the collagen and make the meat tender. In such cases, you can use the next set of techniques to determine if it is cooked properly.

Checking Chicken with Thermometer
Use a meat thermometer to check if the thick parts are cooked. USDA recommends 165°F as the correct temperature to be attained to confirm that it is cooked well. This temperature ensures that harmful bacteria are killed. But if the meat is sticking out of a bone, make sure that your thermometer touches only the meat and not the bone.

Size Checking
While grilling, the exterior may show a lovely golden color but it may not be cooked inside. If after cooking, the size decreases, you can be certain that it is cooked perfectly.

Smell
Raw chicken has a metallic smell while a cooked chicken will spread a savory aroma around the house. Undercooked chicken will have a musty smell that you will recognize easily. Wait until the savory aroma takes over to establish it has been cooked well.

Cooking Methods
Chicken is cooked in different methods and for each method you may use a different technique to check if it is well-cooked.

Baking
Ensure the chicken is cooked until it reaches 165°F. Moisture can be retained using foil.

Grilling
Grilled chicken will acquire a golden crust. Cut the meat or check temperature to see if it is cooked inside as well.

Pan Fry or Sautéing
Pan frying causes the textures to cook quickly while the insides remain uncooked. Notice if there is excess moisture, which is an indication that the cooking is not done consistently.

How to Avoid Undercooking Chicken

Note the following summarization to avoid undercooking chicken:

• Follow the USDA guidelines of cooking chicken. Ensure that the internal temperature of the cooked chicken is 165°F as the pathogens cannot survive at this stage and the chicken is safe for you to eat.
• A meat thermometer is the best option to check if the chicken is cooked. Digital thermometers are highly recommended. They can be inserted in the thicker cut to ensure consistency in cooking.
• Allow the chicken to rest a while after cooking, so that the juices inside redistribute and make it healthier and tastier. Only after this process should you cut the chicken for checking or serving.
• Check for opaque color that indicates doneness. However, if the chicken is marinated, you may find it difficult to check doneness.
• Avoid undercooking in spots by preheating the oven or grill.
• Cross-contamination is a serious issue. Take precautions while cooking raw chicken by washing your hands, vessels, and cutting boards beforehand. Store raw chicken at 40°F and cook within 1–2 days of purchase.
• Well-cooked chicken will be moist and juicy but not watery. So switch off the gas only when the excess water blends in and makes the chicken juicy.