It’s not random at all—it’s actually pretty clever science. At 165°F, heat kills harmful bacteria in less than a second. It’s like hitting a reset button on safety.
But here’s the cool part: you can cook chicken to lower temperatures if you hold it there longer. For example, cooking at 155°F for about 50 seconds works just as well. That’s called pasteurization, and it’s why fancy chefs love sous vide cooking.
Still, for most of us at home, 165°F is the easy, foolproof rule. No timer juggling, no math. Just shove a thermometer in the thickest part of the meat, and if it hits 165, you’re golden.
