When it comes to cooking chicken, knowing the right internal temperature is key for food safety and getting the texture you want. Chicken needs to reach a minimum safe internal temperature of 165°F as recommended by the United States Department of Agriculture (USDA). However, just meeting the minimum temperature may not be enough if your goal is fall-off-the-bone tender, shredable chicken.
What is shredding chicken?
Shredding chicken refers to pulling or cutting cooked chicken into thin strips or pieces using two forks or knives. The chicken should be so tender that it effortlessly falls apart with very little effort or pressure. This texture is perfect for recipes like chicken tacos, casseroles, salads, sandwiches, and soups.
What temperature should chicken be to shred it?
For chicken to properly shred, it needs to be cooked to an internal temperature of 185-195°F. Cooking it to at least 185°F allows the collagen in the chicken to fully break down and the muscle fibers to become very soft and easy to shred.
Here are some guidelines for shredding chicken at different temperatures:
| Internal Temperature | Texture |
|---|---|
| 165°F | Firm and moist. Not shredable. |
| 175°F | Very juicy but still slightly firm. Difficult to shred. |
| 185°F | Tender and moist. Easy to shred. |
| 195°F | Very soft and tender. Falls apart easily. |
| 205°F | Extremely soft but can be dry. Easily shreds into small pieces. |
As you can see, the ideal temperature range is 185-195°F. This ensures the chicken is completely cooked while still retaining moisture and shredding easily.
How long does it take to cook chicken to shredding temperature?
Cooking time can vary greatly depending on a few factors:
- Thickness and size of chicken pieces
- Cooking method
- Bone-in or boneless
- Brined or unbrined
For example, bone-in chicken thighs may take 35-45 minutes to reach 185°F while boneless, skinless breasts may only need 15-25 minutes. Here are some general time ranges:
| Chicken Cut | Cook Time at 350°F |
|---|---|
| Boneless breasts (6-8oz each) | 15-25 minutes |
| Bone-in breasts (1/2 pound each) | 25-35 minutes |
| Boneless thighs (4-6oz each) | 20-30 minutes |
| Bone-in thighs (4-6oz each) | 35-45 minutes |
| Drumsticks | 40-50 minutes |
Keep in mind that the timing may need to be adjusted up or down if using a different cooking method than baking. Always rely on an instant-read thermometer to test for doneness instead of only cooking time.
How to tell when chicken is ready to shred
Using a digital instant-read thermometer is the most reliable way to determine if your chicken has reached the ideal shredding temperature of 185-195°F. Insert the thermometer into the thickest part of the breast and inner thigh, avoiding any bones.
If you don’t have a thermometer, you can test for doneness using these visual cues:
- Chicken jiggles from movement
- Meat pulls away from the bones easily
- Joints separate freely
- Meat looks opaque throughout
Use gloves or tongs to gently prod the chicken. If it feels extremely tender and seems to teeter on falling off the bone, it should be ready for shredding.
Best methods for cooking shredable chicken
While any cooking method will work, moist heat cooking tends to produce the most tender, juicy results. Here are some of the top methods for getting chicken up to shredding temperature:
Braising
Braising involves browning the chicken pieces first, then slowly cooking in a small amount of liquid like broth, wine, or sauce at around 300-325°F either on the stovetop or in the oven. The extended cooking time allows the collagen to fully break down.
Stewing
This is similar to braising but uses more liquid to completely submerge the chicken. Gently simmer the chicken pieces in broth or sauce for 1-2 hours until extremely tender.
Poaching
Poaching requires simmering chicken in enough hot (not boiling) liquid to just cover the pieces. Keep the temperature between 160-180°F and cook for 30-60 minutes depending on thickness.
Slow cooker
Using a slow cooker is an easy hands-off way to cook chicken low and slow until it reaches shredding temperature. Add chicken pieces, seasonings, and a small amount of liquid. Cook on low for 4-6 hours or high for 3-4 hours.
Sous vide
With sous vide cooking, you vacuum seal seasoned chicken pieces then cook in a precisely temperature controlled water bath. Hold it between 165-195°F for 1-4 hours depending on thickness. The chicken cooks evenly throughout.
Tips for shredding cooked chicken
Once your chicken has finished cooking and reached the ideal internal temperature, follow these tips for shredding:
- Let it rest for 5-10 minutes to allow juices to reabsorb.
- Use forks or your fingers to gently pull chicken into shreds and strips.
- For easier shredding, pull out bones first if using bone-in cuts.
- Add reserved pan juices or sauce to keep chicken moist.
- Shred vertically with the grain instead of across to keep shreds intact.
- Avoid over-shredding into mush. Stop when you have the desired texture.
- Use two forks to “rake” through chicken for a nice shredded texture.
Common ways to use shredded chicken
The uses for shredded chicken are nearly endless. Some tasty ways to use it include:
- Tacos
- Quesadillas
- Casseroles
- Sandwiches
- Pasta dishes
- Salads
- Soup
- Burritos and enchiladas
- Breakfast bowls
- Sliders
Shredded chicken is great on its own or can be flavored in endless ways like barbecue, buffalo, jerk, lemon garlic, salsa verde, and more. It stores well in the refrigerator for 4-5 days or in the freezer for 2-3 months.
FAQs
What if my chicken reaches 195°F but still isn’t shredding easily?
There are a couple possible reasons for this:
- The chicken may have been extremely thick or there may have been inconsistencies in thickness. Try taking temperature readings at multiple spots.
- Older, larger chickens require higher temperatures and longer cooking times to become tender. Cook it to 200-205°F.
- The chicken was not brined or salt was not added to the cooking liquid. Salt helps break down muscle fibers.
- The cooking liquid did not have enough moisture. Braising and stewing require some liquid to steam and tenderize the chicken.
Can I shred rotisserie or grilled chicken?
Yes, you can shred rotisserie and grilled chicken, but it may not shred as easily as chicken cooked with moist heat. Rotisserie chicken is roasted at high temperatures, while grilling can cause drier, charred spots. Boneless chicken breasts grilled directly over the heat are especially prone to drying out. For easier shredding, opt for bone-in thighs or legs which stay moister.
How long does shredded chicken last in the fridge or freezer?
Properly stored, shredded chicken will last 4-5 days in the refrigerator and 2-3 months in the freezer. To maximize freshness and shelf life, store chicken shreds in an airtight container to prevent drying out. For freezer storage, first chill cooked chicken in the fridge before transferring to a freezer bag or container. Frozen shredded chicken is great to have on hand for quick weeknight meals!
Conclusion
Cooking chicken between 185-195°F creates the ideal tender, shreddable texture. While it takes longer than simply reaching the minimum safe temperature of 165°F, the extra time yields delicious fall-off-the-bone, shredable results perfect for a variety of recipes from tacos to casseroles. Moist heat methods like braising, stewing, and poaching produce super tender and flavorful shredded chicken. An instant-read thermometer takes the guesswork out of determining doneness. Now that you know exactly what temperature to cook chicken to for easy, delicious shredding, you can enjoy this versatile ingredient in all your favorite recipes.