Washing raw chicken may seem like a natural way to make it cleaner before cooking, but food-safety experts recommend skipping the rinse. Water does not reliably remove harmful bacteria such as Salmonella and Campylobacter. Instead, splashing water can spread bacteria from the chicken onto your sink, countertops, utensils, and other nearby surfaces.

The safest approach is simple: do not rinse the chicken—cook it thoroughly instead. Poultry should reach an internal temperature of 165°F (74°C), measured with a food thermometer, to destroy harmful bacteria. Proper cooking is what makes chicken safe to eat, not washing it beforehand.

If the chicken is wet and you want to remove excess moisture for cooking, gently pat it dry with clean paper towels. Immediately throw the towels away and wash your hands thoroughly with soap and water. Avoid touching cabinet handles, phones, or other household objects while handling raw poultry.

It is also important to prevent cross-contamination. Keep raw chicken separate from foods that are ready to eat, and use separate cutting boards or plates when possible. After preparing the chicken, thoroughly clean and sanitize countertops, cutting boards, knives, and other surfaces that came into contact with the raw meat.

Skipping the rinse may feel strange if you’ve always washed chicken before cooking, but it is a simple change that can make food preparation safer. The goal isn’t to wash bacteria away—it is to keep bacteria contained and then eliminate it through proper cooking. A small change in your kitchen routine can help reduce the risk of foodborne illness for you and your family.