If you grew up watching your parents or grandparents cook, there's a good chance you saw them give raw chicken a thorough rinse under the kitchen faucet before it ever hit the pan. For many, washing poultry is a deeply ingrained habit, often done with the best intentions of removing slime or "cleaning" the meat.
But food safety experts have a clear, unified message: stop washing your raw chicken.
Keep raw chicken away from the sink. Source: All Things Mamma
Here is a breakdown of why this common kitchen practice is actually doing more harm than good, and what you should be doing instead.
The Problem: Welcome to the "Splash Zone"
Raw chicken can carry harmful bacteria like Salmonella and Campylobacter, which are leading causes of food poisoning. The logic behind washing chicken makes sense on the surface—we wash our vegetables to clean them, so why not meat?
CDC
The issue lies in the water. Rinsing raw chicken doesn't destroy the bacteria. Instead, the running water hits the chicken and splatters microscopic droplets of raw juices all over your kitchen. This aerosolized bacteria can travel up to three feet from your sink, landing on clean countertops, dish towels, utensils, and any nearby ready-to-eat foods like fresh produce.
Cleveland Clinic Health Essentials
A study by the USDA found that 60% of people who washed raw poultry had bacteria in their sinks afterward, and 14% still had bacteria in the sink even after they tried to clean it. This process, known as cross-contamination, is a massive driver of foodborne illness.
USDA
The Solution: Heat, Not Water
You cannot wash bacteria off of raw meat. The only guaranteed way to destroy illness-causing germs on poultry is through heat.
USDA
Whether you are baking, frying, or grilling, cooking chicken to a safe internal temperature of 165°F (74°C) will kill any harmful bacteria present. Whatever concerns you have about what is on the surface of the meat will be completely neutralized by the time the chicken is properly cooked.
USDA
What Should You Do Instead?
If you want to handle chicken safely while preparing your meals, follow these expert-backed steps:
- Move straight from package to pan: The safest method is simply taking the chicken out of its packaging and placing it directly onto your designated cutting board or into your cookware.
- Pat dry if necessary: If your chicken is too wet (which can prevent it from getting a good sear or crispy skin), use a disposable paper towel to gently pat the surface dry. Throw the paper towel away immediately and wash your hands.
- Wash your hands, not the bird: Scrub your hands with soap and hot water for at least 20 seconds immediately after handling raw poultry.
- Sanitize thoroughly: Wash your cutting boards, utensils, and countertops with hot, soapy water, and consider using a sanitizer for extra protection. Always use a separate cutting board for raw meat than you do for fresh produce.
CDC
Breaking a generational kitchen habit isn't easy, but skipping the poultry bath will save you prep time, keep your kitchen cleaner, and most importantly, protect you from food poisoning.