Why Washing Raw Chicken is a Bad Idea

(And No, Grandma Wasn’t Wrong—She Just Didn’t Know Yet)

Let’s just go ahead and say it—few kitchen topics get folks as fired up as the debate over washing raw chicken. There are people who absolutely would never skip it, folks with stories of what happens if you do, and then there’s that classic moment when someone in the family catches you tossing chicken into the pan without rinsing and gives you that “what would your mother say?” face (oh, I’ve been there… more times than I care to admit).

So, who really has it right? And honestly, what’s the harm in a quick swish under cold water? It feels harmless enough.

But here’s the honest, slightly uncomfortable truth: washing raw chicken isn’t just unnecessary—it ups your risk. It’s risky enough that the USDA, CDC, and basically every single food safety pro keep shouting from the rooftops: please, please, for the love of Sunday roast, don’t do it. And if you’re one of those folks silently muttering, “But I’ve washed my chicken forever and no one’s keeled over,”—well, let’s just say you’ve been lucky so far. And luck, my friend, is nobody’s food safety plan.

Let’s unravel why.

The Germ You Can’t See: Campylobacter (and Friends)

Raw chicken isn’t coming to you straight from a science lab, let’s be honest. It comes from an actual bird out in the world. No matter how spiffy or leak-proof the wrapping looks, that chicken probably has hitchhikers: bacteria like Campylobacter, Salmonella, and Clostridium perfringens.

Sounds almost like a band of villains from a history documentary, right? Well… not too far off.

Campylobacter is actually the number one cause of bacterial diarrhea in the U.S., and you guessed it—chicken is the main culprit. If you get it, you’re in for fever, cramps, and a week where you best not stray too far from the bathroom (ask me how I know). Salmonella? That one’s so notorious it practically needs no introduction.

And this, right here, is where rinsing comes into play: when you wash that raw bird, you’re not “cleaning” anything—you’re splatting bacteria all around your kitchen whether you can see it or not.

Kitchen Splash Zone: The Gross Truth About Rinsing

You know how when you wash your hands, the water bounces and splashes everywhere? It happens with chicken, too—only those little splashes might just be heaving along some nasty bacteria.

And we’re not talking about a quick drip—tiny, invisible droplets fly as far as three feet from your sink. Your countertops, your cutting boards, your favorite dish towels… even that poor carrot you just peeled.

And let’s not gloss over this: those germs aren’t just drying up and blowing away. They can lurk for hours or, yep, even days. Unless you’re completely scouring your kitchen every single time you rinse chicken (let’s be real, no one is), suddenly your “quick rinse” has turned into a bacteria festival on everything you touch.

It’s basically throwing open the windows and inviting germs in for coffee… only the aftermath isn’t so cozy.

But Doesn’t Rinsing Remove the Gunk?

This is hands-down the most common reason I hear: “But there’s that weird slime!”

I get it, I do. Raw chicken can be slimy, and some days, if it’s been in the fridge a bit, it can get a little funky-smelling, too. But here’s the deal: the slimy stuff doesn’t hurt you.

What you do need to worry about is believing that a splash of cold water will somehow make your chicken safe to eat. It won’t. The only thing that really does the job is cooking your chicken properly—to an internal temp of 165°F. That’s it. No magic required (just a trusty meat thermometer).

If the texture really gets under your skin, it’s perfectly fine to grab a paper towel and pat the chicken dry (and then toss that towel straight in the trash, please). But all that rinsing? Nope, not helpful and not safe.

The Cultural Catch: “But This Is How I Was Taught!”

And I hear you—that’s where it gets complicated.

In so many households—Caribbean, African, Asian, and here in the South, just to name a few—washing chicken isn’t just habit. It’s a tradition, a ritual. Some people use vinegar, salt, lemons, a good scrub… it’s about cleanliness, but also about honoring the food and maybe even running through memories of cooking with your grandmother or mom.

And those traditions? Absolutely worthy of respect.

But let’s not confuse tradition with what actually works. Lemons, vinegar, and salt might make the chicken smell different or feel a little less slippery, but they aren’t killing off the bacteria that makes us sick. That’s not anyone’s fault—that’s just what we know now, thanks to science and a few too many foodborne illness studies.

The truth is, health agencies aren’t trying to erase anyone’s way of cooking or strip away family heritage. They’re just trying to keep people out of the ER. A lot of chefs who grew up washing chicken have switched things up—not because they don’t honor their roots, but because knowledge changes, and so do our routines (kind of like how we swapped out those old metal drinking cups when we found out about lead).

We grow, we learn, we do better. Grandma would’ve, too.

What You Should Do With Raw Chicken

If rinsing is off the table, what’s the right way to handle raw chicken? Never fear, friend—there’s a simple list:

• Keep it cold. Always stash raw chicken on your fridge’s bottom shelf, so nothing drips down onto other food.
• Don’t rinse it. We’ve covered this one, but trust me, your kitchen will thank you.
• Use a separate cutting board. I like plastic because it’s so much easier to really clean. (Wood’s pretty, but it holds on to too much.)
• Wash your hands. Every. Single. Time. Think of it as your own little food-safe hand spa between steps.
• Cook to 165°F. Break out that meat thermometer! Don’t just go by “does it look done?”—your family’s tummies are worth the extra 30 seconds.

If you’re prepping other foods—say a nice leafy salad for the table—do the salad first. Get it all ready and tucked safely away before chicken hits your board. That way, you’re not dragging any sneaky germs over your fresh stuff.

Still Feeling Skeptical?

I get it—it’s tough to change old habits, especially the ones that feel woven into your family history. And sure, there are plenty of folks who never had an issue after rinsing chicken for decades. The thing is, food safety isn’t about what happens most of the time. It’s about what could go wrong… and how easy it is to avoid it.

Think of it like buckling your seatbelt. You probably won’t get in a crash most days. But why risk it?

Same thing here.

And honestly, wouldn’t it be nice to cross one fussy, messy step off your list—and have a cleaner kitchen in the bargain?

But Wait—What About the Taste?

You might be wondering: “Will skipping the rinse make my chicken taste funny?”

Let me be straight with you: not even a little bit.

How your chicken tastes has so much more to do with seasoning and cooking technique than if you rinse it. If you want really crispy skin, all you need to do is dry the bird with a paper towel before it goes in the oven. Fancy a super-juicy roast? Try a good brine bath. But that sink rinse? All it really adds is a mess (and not a bit of flavor).

Actually, most chefs will tell you that a chicken that’s dry before it’s cooked browns and roasts beautifully. Water just steams and softens the skin. So, wild as it sounds, skipping the rinse could make dinner even tastier. Who knew?

Final Thoughts: Let the Sink Stay Dry

We all want our kitchens to be safe, our families to stay healthy, and our food to be delicious. And truly, none of us ever sets out with, “Let’s hope someone gets food poisoning tonight…” in mind. But sometimes, what we learned back when (and what felt right for years) just doesn’t line up with what we know now.

Washing raw chicken isn’t just a little bit old-fashioned—it’s actually getting in your way. It makes things messier and spreads those invisible germs much farther than you’d expect.

So next time you’re getting ready for Sunday dinner, just take a breath. Skip the wash, trust your meat thermometer, wipe up after yourself, and dig in—no side of Campylobacter required.

Trust me (and the science). Grandma would’ve been all over this if she’d had a TikTok feed and a USDA hotline in her kitchen.