Even if you've done this for years, just hear us out
In almost every context, washing is a good thing. I wash my car to remove dirt and grime. I wash my clothes to remove stains and leave them smelling fresh. I wash my hands to get rid of germs and reduce my chances of getting sick. So the same holds true for chicken, right? Well, not so much.
It’s a common question: Should I wash chicken before cooking it? It turns out this may be one of the few instances where washing could do more harm than good. Coming up, food technologist Kimberly Baker, food systems and safety program team director at Clemson University, explains why it’s not a good idea—and what you should do instead. Plus, she’ll give you expert tips for handling chicken safely in order to lower your risk of foodborne illness.
Keep reading to learn how to prep chicken the right way.
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Why do some people think they should rinse chicken before cooking it?
Where does this desire to wash chicken come from? For some people, it’s likely the same instinct that tells them to wash produce. “Rinsing raw chicken is a common habit based on the belief that it removes surface residue and bacteria,” Baker says.
If you have ever washed your chicken (or still do), or you know someone who has, chances are the practice can be traced back to the original TV chef Julia Child. On her show The French Chef, Child used to always wash her birds before prepping and cooking them. But times have changed.
Why is this step unnecessary?
“Washing poultry under running water can spread harmful pathogens, rather than eliminate them,” Baker says. “When chicken is rinsed, water contaminated with harmful bacteria such as salmonella and campylobacter can splash onto nearby surfaces, utensils and other foods.”
According to the Centers for Disease Control and Prevention, one in every 25 packages of grocery-store chicken is contaminated with salmonella. Meanwhile, one in seven people who washed their chicken in the sink still had germs present in the sink even after cleaning it. And what about your cutting boards, countertops, hands and everything else? “If these areas are not thoroughly sanitized, the bacteria can spread throughout the kitchen, potentially leading to cross-contamination and illness,” Baker says.
In other words, rinsing your chicken just increases the chance that some of these germs will eventually make their way into your mouth.
Is there something you should do instead?
When it comes to cleaning store-bought chicken, no. Baker says that no cuts or forms of poultry, including chicken and turkey, need to be rinsed before cooking. (Thanksgiving chefs, take note: This rule counts for the entire bird too.)
“However, some cuts—especially those with skin—may benefit from drying to achieve a crisp outer texture,” she adds. The best way to dry poultry, which will also remove any juices you don’t want, is by patting it with a paper towel that you immediately toss in the trash when you’re done. And don’t forget to wash your hands afterward!
How do you safely handle chicken?
So rinsing is a no, but patting dry is a yes. What else do you need to know about how to handle chicken? Here’s what to do, according to Baker, from before you take the chicken out of the package to the moment you dig in at the dinner table:
- Wash your hands. You should always start from clean when dealing with poultry (or any food, really).
- Prep the chicken on a hard plastic cutting board. “This can be easily cleaned and sanitized,” explains Baker. “Avoid wooden cutting boards or those with deep cuts or grooves, since they can harbor bacteria and are difficult to sanitize properly.”
- Add chicken to the pan.
- Wash your hands again. Do this as soon as you’re finished handling raw chicken.
- Clean and sanitize all cooking tools and surfaces. “When cleaning kitchen surfaces that have come into contact with raw chicken, always follow the product label instructions,” Baker says. “Many products require a specific concentration, contact time or temperature to effectively kill pathogens. Some cleaners may also require rinsing or air-drying to ensure surfaces are safe for food preparation.”
- Cook the chicken to an internal temperature of 165 degrees on a food thermometer. “When checking temperature, ensure the thermometer does not touch bone or the cooking surface, as this can result in an inaccurate reading,” says Baker. “Insert the thermometer into the thickest part of the chicken so that the entire sensing area is within the meat. For chicken breasts or other smaller cuts, insert the thermometer from the side rather than the top.”
If you’re using a chicken recipe you’ve used before and the chicken pieces are the same size, you’re likely fine to follow the same cook time without checking the temperature with a thermometer. But if anything is new or different, it’s best to check the temp to make sure your chicken is completely cooked.
The bottom line? Save the washing for the produce—and, of course, your hands.
About the expert
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At Reader’s Digest, we’re committed to producing high-quality content by writers with expertise and experience in their field in consultation with relevant, qualified experts. We rely on reputable primary sources, including government and professional organizations and academic institutions as well as our writers’ personal experiences where appropriate. For this piece on whether you should wash chicken before cooking it, Alyssa Sybertz tapped her experience as a longtime health reporter and the author of The OMAD Diet: Intermittent Fasting with One Meal a Day to Burn Fat and Lose Weight. We verify all facts and data, back them with credible sourcing and revisit them over time to ensure they remain accurate and up to date. Read more about our team, our contributors and our editorial policies.
Sources:
- Kimberly Baker, food systems and safety program team director at Clemson University; email interview, October 2025
- Centers for Disease Control and Prevention: “Chicken and Food Poisoning”
