Have you ever bitten into what you thought was a perfectly cooked piece of chicken, only to discover that awful, rubbery texture inside? Yeah, me too. It’s not just disappointing—it can be downright dangerous!
As someone who’s had their fair share of chicken cooking disasters, I’ve learned the hard way that figuring out if chicken is properly cooked isn’t always as straightforward as it seems. That’s why I’ve put together this comprehensive guide that’ll help you avoid serving up pink poultry ever again.
Why Does Properly Cooked Chicken Matter So Much?
Before diving into the tests, let’s talk about why this is so important. Undercooked chicken isn’t just unpleasant to eat—it can actually make you sick! Raw chicken can harbor bacteria like Campylobacter, which can cause symptoms including vomiting, diarrhea, bloody stools, and bloating. Not exactly the review you want from dinner guests, right?
7 Reliable Tests to Tell if Chicken is Undercooked
1. The Temperature Test (The Gold Standard)
If you’re asking any professional chef they’ll tell you this is the ONLY foolproof method
- Target Temperature: 165°F (74°C) at the thickest part
- How to Test: Insert a meat thermometer into the thickest part of the chicken (typically between the leg and breast for whole chickens)
- Pro Tip: Avoid touching bone with the thermometer as it’ll give you an inaccurate reading
According to the USDA, once your chicken reaches this internal temperature, it’s safe to eat even if it has other characteristics that might make you think otherwise (like a slight pink tint)
2. The Color Test
This is probably the most common method home cooks use:
- Properly Cooked: White throughout with no pink
- Undercooked: Pinkish or reddish tint, especially near bones or in thicker parts
- Important Warning: The outside can be perfectly golden brown while the inside remains dangerously undercooked!
I always recommend cutting into the thickest part of your chicken to check. Don’t just judge it by its cover!
3. The Juice Test
This is super easy and doesn’t require cutting into your beautiful chicken:
- Properly Cooked: Clear juices run out when pierced with a fork
- Undercooked: Pink or bloody juices
- How to Test: Simply poke the thickest part with a fork and observe the color of any liquid that comes out
4. The Texture Test
Your sense of touch can be surprisingly helpful:
- Properly Cooked: Firm but tender
- Undercooked: Rubbery, slimy, or jiggly
- How to Test: Press the meat with a fork or your finger (when cool enough to touch)
When my chicken feels like pudding (as one person described it) or has a stringy consistency, I know it needs more time. On the flip side, if it feels like leather, I’ve gone too far!
5. The Size Test
This one’s often overlooked but super useful:
- Properly Cooked: Shrinks noticeably from its raw size
- Undercooked: Minimal shrinkage from raw state
- Science Behind It: Heat causes fat to melt and juices to evaporate, naturally reducing the size
If your chicken looks about the same size as when you started cooking, it’s probably not done yet.
6. The Firmness Test (The Finger Test)
This is a neat trick that professional chefs use:
- Touch the tip of your index finger to your thumb
- Press the fleshy area between your thumb and palm with your other hand
- That firmness is similar to raw chicken
- Now touch your ring finger to your thumb and feel that same area
- That’s closer to medium doneness
- Finally, touch your pinky to your thumb
- That firmness resembles well-done chicken
Compare these feelings to your chicken to gauge doneness.
7. The Cooking Time Test
While not 100% reliable on its own, timing can be helpful:
- Boneless chicken: 25-30 minutes at 350°F
- Bone-in chicken: 30-40 minutes at 350°F
- Bite-sized pieces: Should take about 3-7 minutes when stir-frying (depending on heat level)
Remember, these are just guidelines! Always use another method to confirm.
Common Chicken Cooking Myths Debunked
Let’s clear up some confusion:
Myth 1: “If it’s white, it’s cooked”
Reality: Chicken can appear white on the outside but remain undercooked inside. The color test needs to be done by cutting into the thickest part.
Myth 2: “Pink always means raw”
Reality: Sometimes chicken can have a slight pink tint even when it reaches 165°F internal temperature. The thermometer trumps color!
Myth 3: “You can tell by cooking time alone”
Reality: Cooking times vary based on thickness, starting temperature, cooking method, and even the individual chicken. Time is a guideline, not a guarantee.
How to Fix Undercooked Chicken (Don’t Panic!)
Discovered your chicken is undercooked after you’ve already served it? Don’t worry! Here’s how to salvage the situation:
-
For whole pieces:
- Return to the oven, covered with foil
- Continue cooking at 400°F, checking every few minutes
-
For sliced or bite-sized pieces:
- Place on an oiled roasting pan
- Drizzle with sauce or water
- Cover with foil
- Bake at 400°F for a few minutes
- Check temperature frequently to avoid overcooking
-
For stir-fries or mixed dishes:
- Return to the pan and continue cooking
- Add a splash of water or broth if needed to prevent drying
Why Experience Matters
One thing I’ve noticed from reading expert advice is that developing an intuitive feel for properly cooked chicken takes time. As one chef mentioned, “The only alternative to a thermometer is long experience.” After years of cooking chicken regularly and paying close attention to texture, appearance, and doneness, you’ll eventually develop a sixth sense about it.
Until then, your meat thermometer is your best friend!
Final Thoughts: Better Safe Than Sorry
When it comes to chicken, it’s always better to err on the side of caution. I’ve found that using multiple methods to check doneness gives me the most confidence. A thermometer reading of 165°F should be your primary indicator, but also looking at color, juices, and texture provides helpful confirmation.
Remember that while slightly overcooked chicken might be a bit dry, undercooked chicken can make you sick. When in doubt, give it a few more minutes!
Do you have any foolproof methods for checking if chicken is properly cooked? Or any chicken cooking disasters you’d like to share? I’d love to hear about them in the comments below!
Happy (and safe) cooking!
Disclaimer: While these methods can help determine if chicken is properly cooked, a food thermometer remains the most reliable tool. When in doubt, continue cooking until the internal temperature reaches 165°F (74°C).
Here’s how to save meat, whether you’ve cooked it too little or too much.
Published OnNovember 11, 2015
Meat can be a very intimidating thing to prepare. Cook it too long, and youve got a dry, tough mess. Cook it too little, and youve potentially got a case of food poisoning.
Either way, very bad news indeed.
As we approach the season of holiday roasts, pork loins, and The-Bird-That-Shall-Not-Be-Named, meat anxiety can come to an all-time high. What if you bring a glorious, crispy-skinned masterpiece to the table and cut into it, only to discover that the meat is tough and dry? Or, worse, rubbery and undercooked?
You dont panic, thats what. Because with these tricks, you can slip back into the kitchen and fix your ill-cooked pièce de résistance with confidence.
Heres how to fix your meat if its…
Before we can fix the problem of overcooked meat, we must first understand its cause. Meat is composed of three basic elements: protein, fat, and liquid. The fat contributes flavor while the liquid makes the meat nice and juicy. However, when meat is cooked for too long, all of the fat and liquid render out. Without them, all thats left is a bunch of tough, flavorless protein. Very unappetizing.
First, the bad news. Once the fat and liquid are gone, theres no getting them back. You cant force your meat to re-absorb more of either.
Now, the good news: You can mask their departure by adding other fat or liquids on top of or around your meat, essentially distracting your guests with some slight-of-hand. Cover overcooked meat with a generous pour of the sauce you were planning on serving on the side (hello, GRAVY). If your meat needs an extra juicy boost, dip it in warm stock first.
If youre not serving the meat immediately, you can redeem it by transformation. Turn overcooked chicken or beef into a filling for enchiladas, tacos, or ravioli. Add chopped meat to sauces, or use it to top a very jazzy sandwich, pizza, or salad.
One thing you should never do is add your overcooked meat to soup. It might sound like a logical solution; the meat has lost its liquid, so why not serve it in a broth? Sadly, this just doesnt work. Think back to cafeteria chicken noodle soup if you need a mental .
More: For turkey that is always, always juicy, try this Genius technique.
While undercooked meat might be more dangerous than overcooked meat, its also easier to fix. Obviously, all you have to do is cook it some more. The trick is in how to do so on the double, and without drying out your cut of meat.
Dont just put the cut back into the oven or pot as-is; cut down on cooking time by slicing it into smaller pieces. The more undercooked it is, and the sooner you want to eat it, the thinner youll want to slice it. Place the meat in an oiled roasting pan or Dutch oven; drizzle it with some stock, sauce, or water; cover it with aluminum foil; and bake the whole thing in a 400° F oven until cooked. Poultry is cooked when the meat has an internal temperature of 165 ° F, or when its juices run clear. Pork is at its juiciest when its internal temperature is 135° F.
Once again, if you dont need to serve the meat right away, you can repurpose it in other dishes. Slice or shred the undercooked meat and add it to dishes that will need to be cooked again, like enchiladas, soups, or curries.
Do you have any go-to strategies for fixing under- or overcooked meat, besides taking deep breaths? Tell us in the comments!
How to check if chicken is cooked
FAQ
How do you know if a chicken is underdone?
The dark meat is even more likely to maintain some hints of pink. Conversely, the meat might still be underdone even when it turns a uniform white color. That’s why the only way to be sure is to test the chicken using a well-calibrated meat thermometer. Insert the thermometer probe into the thickest portion of the cut.
How do you know if roasted chicken is undercooked?
Imagine, there’s a roasted chicken thigh in your hand, and you can’t chew it. Undercooked chicken is not tasty to masticate. So, you need to know how to tell if chicken is undercooked before biting on it. As you know, the easiest yet accurate way to tell it is with an instant-read thermometer.
What does undercooked chicken look like?
Texture: Undercooked chicken is jiggly and dense. It has a slightly rubbery and even shiny appearance. Practice looking at the chicken you eat out so that you can identify perfectly-cooked chicken every time. Overcooked chicken will be very dense and even hard, with a stringy, unappealing texture. Can chicken be white but still undercooked?
What happens if I eat slightly undercooked chicken?
Eating undercooked chicken can expose you to bacteria such as Salmonella or Campylobacter, which may cause foodborne illness. Early symptoms include nausea, vomiting, abdominal cramps, and diarrhea, typically within hours to a day.
What does slightly undercooked chicken look like?
Cooked chicken should be white, with no pink pieces of flesh. Pink flesh is a sign of undercooked chicken.
Is it okay if chicken is a little pink?
It is generally not safe to consume chicken that is slightly pink inside. The USDA recommends that chicken should be cooked to an internal temperature of 165°F (75°C) to ensure that harmful bacteria, such as Salmonella and Campylobacter, are killed.
Is undercooked chicken chewy?
What Does It Taste Like? I don’t recommend taste testing chicken to see if it’s undercooked. Undercooked chicken is bland because raw meat usually lacks flavor. It can also be chewy, and slimy.Jun 7, 2023