When it comes to baking chicken, two of the most common temperatures are 350°F and 400°F. But is one temperature actually better than the other? There are pros and cons to both, so let’s take a closer look.
Key Differences Between 350°F and 400°F
Here are the main differences between baking chicken at 350°F versus 400°F:
- Cooking time – Chicken baked at 350°F takes longer than chicken baked at 400°F. For example, bone-in chicken breasts may take 40-50 minutes at 350°F but only 30-35 minutes at 400°F.
- Browning – Chicken baked at 400°F will brown more on the outside before the inside is cooked through. Chicken baked at 350°F will have more gently browned skin.
- Moistness – The slower cooking time at 350°F gives more opportunity for moisture to penetrate the meat. Chicken baked at 400°F may end up slightly drier.
- Food safety – Reaching an internal temperature of 165°F destroys potentially harmful bacteria like salmonella. This temperature is achieved faster at 400°F than 350°F.
Benefits of Baking Chicken at 350°F
Here are some of the reasons you may want to bake chicken at the lower 350°F temperature:
- More tender and juicy meat – The extra cooking time allows collagen in the meat to break down more, resulting in more tender and moist chicken.
- Better distribution of seasoning – Spices, herbs, and marinades have more time to permeate the chicken when baked at 350°F.
- Less risk of overcooking and drying out – It’s harder to overcook and dry out the chicken at the lower 350°F temperature.
- More even cooking – Thicker cuts of chicken cook more evenly when baked low and slow at 350°F.
For best moistness and tenderness, baking chicken thighs, drumsticks, or bone-in breasts at 350°F is recommended. The longer cooking time is beneficial for these fattier cuts.
Benefits of Baking Chicken at 400°F
Here are some benefits of using the higher 400°F temperature:
- Shorter cooking time – Chicken pieces will cook through faster at 400°F, usually shaving off 10-15 minutes.
- Crispier skin – The higher heat helps render fat under the skin better, resulting in crisper skin.
- Better browning – Maillard reactions happen faster at 400°F, leading to better browning and more flavor development.
- Food safety – The chicken reaches the safe internal temperature faster when cooked at the higher temperature.
Cooking chicken breasts at 400°F is ideal, as they tend to dry out easily. The shorter cooking time helps keep them juicy. Boneless, skinless thighs also do well at 400°F due to the shorter cook time.
How Chicken Texture Changes at Each Temperature
The texture and moisture of baked chicken can vary significantly depending on whether it’s cooked at 350°F or 400°F. Here’s a comparison:
| Texture and Moisture | 350°F | 400°F |
|---|---|---|
| Skin crispiness | Skin will be moist and lightly browned | Skin will be crispy and well-browned |
| Meat texture | Very moist and tender | Can be slightly drier but still tender |
| Doneness | Takes longer to reach 165°F internal temp | Reaches 165°F faster |
As you can see, the lower 350°F temperature prioritizes tender, moist meat while the higher 400°F temperature favors crispy skin and quicker cooking.
Choosing the Right Chicken Baking Temperature
So when should you bake chicken at 350°F and when should you use 400°F? Here are some guidelines:
Bake at 350°F for:
- Bone-in chicken pieces like thighs, drumsticks, or split breasts
- Larger/thicker cuts of chicken
- Marinated or brined chicken
- Maximizing moisture and tenderness
- More evenly cooked meat
Bake at 400°F for:
- Boneless, skinless chicken breasts
- Thinner cuts like cutlets or tenders
- Crispy skin as priority
- Shorter cooking time needed
- Food safety concerns
For a mix of bone-in and boneless pieces, you may want to compromise and bake at 375°F. This achieves some browning and crisping along with moist, tender meat.
Tips for Baking Juicy Chicken
To maximize juiciness when baking chicken, keep these tips in mind:
- Don’t overcrowd the pan, which steams the chicken.
- Let it rest 5-10 minutes before cutting to allow juices to redistribute.
- Use a meat thermometer to avoid overcooking.
- Brine or marinate the chicken first to boost moisture.
- Rub skin with oil or butter to keep it basted and moist.
How to Adapt Recipes Between Temperatures
If you want to adapt a recipe to use a higher or lower baking temperature, keep these adjustments in mind:
- For 350°F to 400°F – Reduce cooking time by 10-15 minutes.
- For 400°F to 350°F – Increase cooking time by 10-15 minutes.
- For 375°F to 350°F – Add 5-8 minutes to cooking time.
- For 375°F to 400°F – Reduce cooking time by 5-8 minutes.
It’s also a good idea to check the chicken’s internal temperature about 5 minutes before the recommended cooking time. Then you can make sure it has reached the safe 165°F or continues cooking if needed. With practice, you’ll get used to exactly how long your oven takes to bake chicken perfectly moist at any temperature!
Conclusion
Both 350°F and 400°F are great temperatures for baking chicken. 350°F produces incredibly tender, juicy meat by cooking more slowly at a lower heat. Meanwhile, 400°F yields crispy skin, faster cooking, and excellent browning. Bone-in chicken pieces do best at 350°F while boneless cuts shine at 400°F.
For optimal moisture and tenderness, allow at least 40 minutes baking time at 350°F. But for crisp skin and quicker cooking, 400°F for around 30 minutes is ideal. Keep baking times and carryover cooking in mind if adapting recipes between the two temperatures. With the right time and temperature, you’ll achieve perfectly baked chicken every time!