Chicken that falls off the bone easily is the hallmark of properly cooked poultry. When chicken is cooked correctly, the collagen in the meat breaks down, making it tender and allowing it to separate from the bone with little effort. There are a few key factors that determine the temperature chicken needs to reach for this to happen.
What Makes Chicken Tender?
Raw chicken contains collagen, a tough protein that makes the meat chewy. As chicken cooks, the collagen begins to break down into gelatin, which allows the muscle fibers to separate and makes the meat more tender. The higher the cooking temperature, the more collagen breaks down.
The fat in chicken also melts during cooking, basting the meat and making it juicier and more flavorful. Higher temperatures allow more fat to render and penetrate the meat.
Minimum Safe Cooking Temperatures
To safely cook chicken and destroy any potential foodborne illness-causing bacteria, it must reach an internal temperature of 165°F as measured by a food thermometer. At this temperature, salmonella, campylobacter and other pathogens are killed. The U.S. Department of Agriculture and U.S. Food and Drug Administration both cite 165°F as the safe minimum cooking temperature for chicken.
However, cooking to this temperature alone does not necessarily mean the chicken will be fall-off-the-bone tender. More collagen needs to break down for that.
Temp for Fall-Off-the-Bone Chicken
For chicken to reach the fall-off-the-bone stage, it needs to cook to around 185-195°F internally. At these temperatures, the collagen has sufficiently broken down and the meat fibers can easily separate from the bone.
The exact temperature depends on a few factors:
- Chicken cut – White meat from the chicken breast reaches the fall-off-the-bone stage at a lower temperature than dark meat from the thighs and legs which contains more connective tissue.
- Cooking method – Moist heat methods like braising, stewing or cooking in a slow cooker help break down collagen more than dry heat methods like roasting or grilling.
- Cooking time – The longer the chicken cooks, the more tender it becomes as collagen continues breaking down over time.
For boneless, skinless chicken breasts, an internal temperature of 185°F is typically sufficient. For bone-in chicken pieces, aim for 195°F, and allow meat to rest afterwards so juices can redistribute into the meat.
How to Get Fall-Off-the-Bone Chicken
Here are some tips for getting fall-off-the-bone chicken:
- Use bone-in, skin-on chicken pieces which have more fat and collagen.
- Brine the chicken in saltwater first to help keep it juicy.
- Cook using moist heat methods like poaching, braising or stewing.
- Bring the liquid to a gentle simmer when poaching or braising.
- Cook chicken slowly and for a long time, at least 1 hour.
- Use a meat thermometer to check internal temperature.
- Cover the pan when cooking to keep steam in.
- Let chicken rest 5-10 minutes before serving.
Cooking Methods for Fall-Off-the-Bone Chicken
Here are some excellent cooking methods that produce fall-off-the-bone chicken:
Poaching
Gently simmering chicken in liquid like broth, wine or a sauce until fully cooked. The liquid helps keep the meat moist and tender.
Braising
Browning chicken pieces first then cooking covered in a small amount of liquid like stock at low heat for a long time.
Stewing
Simmering chicken with aromatics like onions, garlic and herbs in enough liquid to cover the meat completely.
Slow Cooker
Cooking chicken low and slow in a slow cooker with liquid for several hours makes it ultra tender.
Roasting Temps for Juicy Chicken
For roasted chicken, the following temperatures produce juicy, tender meat while crisping the skin:
| Chicken Pieces | Oven Temp | Internal Temp |
|---|---|---|
| Whole chicken | 425°F | 165°F in breast, 175°F in thighs |
| Chicken thighs | 400°F | 175°F |
| Chicken drumsticks | 425°F | 180°F |
| Chicken wings | 425°F | 180°F |
| Chicken breasts | 425°F | 165°F |
Let roasted chicken rest at least 5 minutes before carving to allow juices to redistribute.
Smoking Temps for Juicy, Tender Chicken
For smoked chicken, use the following temps for the best results:
| Chicken Pieces | Smoker Temp | Internal Temp |
|---|---|---|
| Whole chicken | 225-250°F | 165°F in breast, 175°F in thighs |
| Chicken thighs | 225-250°F | 175°F |
| Drumsticks | 225-250°F | 180°F |
| Chicken wings | 225-250°F | 180°F |
| Chicken breasts | 225-250°F | 165°F |
The low, slow smoking process tenderizes the meat. Allow chicken to rest for 10-15 minutes before serving.
Grilling Temps for Juicy Chicken
For perfectly cooked grilled chicken, aim for these temps:
| Chicken Pieces | Grill Temp | Internal Temp |
|---|---|---|
| Bone-in breasts | Medium heat, 350-450°F | 165°F |
| Boneless breasts | Medium-high heat, 400-450°F | 165°F |
| Chicken thighs | Medium heat, 350-450°F | 175°F |
| Drumsticks | Medium heat, 350-450°F | 180°F |
| Wings | Medium heat, 350-450°F | 180°F |
Allow chicken to rest 5-10 minutes after grilling before serving for juiciest results.
Conclusion
For chicken to be fall-off-the-bone tender, it needs to reach an internal temperature of 185-195°F. The collagen in the meat breaks down at these high heat levels, allowing it to separate easily from the bone. While 165°F is the minimum safe temperature, cooking chicken to around 185-195°F using moist heat cooking methods like poaching, braising or stewing produces the most tender, fall-off-the-bone texture.