Leftover chicken is safe to serve if it is reheated to a minimum internal (center) temperature of:

Reheating leftover chicken to a minimum internal temperature of 165°F is crucial for food safety. This temperature is necessary because it effectively destroys harmful bacteria that may have grown in the chicken during storage. Poultry, including chicken, is particularly susceptible to containing pathogens such as Salmonella and Campylobacter.

By reaching this minimum temperature, the reheated chicken ensures that any potential bacteria present are killed, thus reducing the risk of foodborne illnesses. This guideline aligns with food safety standards set by health authorities, emphasizing the importance of reaching specific temperatures for different types of foods to ensure they are safe for consumption.

While other temperatures like 145°F or 155°F may suffice for certain types of meat, they do not guarantee the same level of safety when it comes to poultry, which is why the higher temperature of 165°F is recommended. Similarly, 175°F is above the safe threshold but is not necessary for effective safety since the goal is to reach at least 165°F.