My Son Washes Raw Chicken in the Sink. My Daughter Says It's the Worst Thing You Can Do. Who's Right?

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My son was raised the way I was: you rinse chicken in the sink before you cook it. My daughter, who reads everything, says that’s the worst thing you can do in a kitchen. Last Sunday they argued about it over a pack of chicken thighs.

I had to look it up. My daughter is right.

Why Rinsing Chicken Is a Bad Idea

Raw chicken often carries bacteria like salmonella and campylobacter. Water doesn’t kill them. When you rinse chicken, the water splashes, and those bacteria land on the sink, the faucet, the counter, the dish rack and anything nearby.

Food-safety research has found that splashing from rinsing poultry can spread bacteria across the kitchen. The USDA advises not to wash raw chicken.

Cooking Is What Makes It Safe

Heat kills the bacteria. Cook chicken to 165°F inside, checked with a thermometer in the thickest part, and it’s safe whether you rinsed it or not. Rinsing adds risk without adding safety.

“But My Chicken Feels Slimy”

That slippery feel is usually just moisture and natural juices.

Pat it dry with paper towels and throw the towels away. Dry chicken also browns and crisps better.
Trim off any fat or bits you don’t want with a knife.
If it smells sour or feels sticky, don’t wash it. Throw it out.

Safe Habits With Raw Chicken

Use a separate cutting board for raw meat.
Wash your hands with soap for 20 seconds after touching it.
Clean the board, knife and counter with hot soapy water.
Never put cooked chicken back on the plate that held it raw.

Keep raw chicken on the bottom shelf of the fridge so juices can’t drip onto other food.

What About Brining or Marinating?

If a recipe calls for brining, lift the chicken out carefully, pat it dry, and clean the sink well afterward.

So, Who’s Right?

My daughter. Skip the rinse, pat it dry and cook it to 165°F. My son still says his grandmother rinsed chicken for sixty years. She did. We just know more now.