Why Washing Raw Chicken is a Bad Idea

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

Let’s be real—there are few kitchen debates as weirdly passionate as the one about washing raw chicken. Some folks do it religiously. Others have horror stories to back up why they never do. And then there’s that awkward moment when a family member sees you skipping the rinse and gives you the look, like you’ve just committed culinary treason.

So, who’s right? Or better yet, what’s the harm in just giving it a quick wash under cold water?

Here’s the thing: washing raw chicken isn’t just unnecessary—it’s actually risky. Risky enough that the USDA, CDC, and every legit food safety expert out there are practically begging people to stop doing it. And if you’re thinking, “But I’ve done it for years and never gotten sick,”—well, lucky you. But luck isn’t a great kitchen strategy.

Let’s break this down.

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

Raw chicken doesn’t come out of a pristine lab. It comes from a bird. And no matter how clean the packaging looks, it can be crawling with bacteria like Campylobacter, Salmonella, and Clostridium perfringens.

Sounds like a lineup of medieval diseases, right? Not quite, but close.

Campylobacter is the most common bacterial cause of diarrhea in the U.S.—and chicken is the main source. It can cause fever, cramps, and a weeklong bathroom-bound experience you really don’t want. Salmonella? That one’s a household name for a reason.

Now here’s where washing comes in: when you rinse raw chicken, you don’t “clean” it—you splash bacteria around your kitchen.

Kitchen Splash Zone: The Gross Truth About Rinsing

You know how when you run your hands under a faucet, water bounces and splashes off them? Same thing happens with chicken—only what splashes off might be teeming with bacteria.

We’re talking about microdroplets flying up to 3 feet from the sink. Onto your countertops. Cutting boards. Dish towels. Maybe even the carrots you just washed.

And these bacteria? They can live for hours—sometimes days—on surfaces. So unless you’re deep-cleaning your entire kitchen every time you rinse chicken (be honest: you’re not), that one rinse could turn into a full-blown cross-contamination party.

It’s like inviting germs to hang out… and then wondering why everyone’s sick later.

But Doesn’t Rinsing Remove the Gunk?

This is the most common argument, hands down: “But I need to wash off the slime!”

Totally get it. Raw chicken is kind of gross. It can feel slimy, sometimes even a little stinky, depending on how fresh it is. But here’s the kicker: that sliminess isn’t dangerous.

What is dangerous is thinking a splash of cold water will “sanitize” it. It won’t. The only thing that actually kills harmful bacteria is cooking it to the right temperature—165°F (75°C). Period.

If the texture really bugs you, patting the chicken dry with paper towels is fine (just make sure to toss those towels right after). But washing? That’s a no-go.

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

Here’s where it gets complicated.

In many households—especially in Caribbean, African, Asian, and Southern U.S. cultures—washing chicken isn’t just a step. It’s a ritual. Sometimes it involves vinegar, lemon juice, salt… even a light rub-down. It’s a way to clean, yes, but also a way to honor the food.

And let’s be clear: that tradition deserves respect.

But also—let’s not confuse tradition with effectiveness. Cleaning with lemon or vinegar might cut the smell or change the texture, but it doesn’t kill bacteria. That’s not shade; it’s science.

Health agencies aren’t trying to erase cultural practices. They’re just trying to prevent illness. In fact, some chefs who grew up with the washing habit have shifted their methods—not out of disrespect, but out of new understanding.

Kind of like how we don’t use lead-based cookware anymore. Times change.

What You Should Do With Raw Chicken

Okay, so if washing’s out, what should you do?

Here’s a quick, practical checklist:

• Keep it cold. Store raw chicken on the bottom shelf of your fridge to avoid drips.

• Don’t rinse it. We’ve been through this.

• Use a separate cutting board. Preferably plastic—it’s easier to disinfect.

• Wash your hands. Every single time you touch raw chicken.

• Cook it to 165°F. Use a meat thermometer. Guesswork doesn’t cut it.

And if you’re handling other foods at the same time—say, you’re making a salad while roasting a bird—prep the salad first. Always. That way you’re not accidentally dragging bacteria across your fresh veggies.

Still Feeling Skeptical?

It’s normal to resist changing habits, especially ones tied to family or culture. And honestly, some people never get sick despite washing chicken for decades. But food safety isn’t about what usually happens. It’s about what could happen.

Think of it like this: most people don’t get into car accidents. But you still wear a seatbelt, right?

Same deal.

Besides, wouldn’t it be great if skipping one messy step made your kitchen safer and easier to clean?

But Wait—What About the Taste?

You might be wondering: Does washing chicken affect how it tastes?

Short answer? Not really.

Whether you rinse it or not, the flavor depends more on how you cook and season it. Want crispy skin? Dry it with paper towels before roasting. Want juicy meat? Try a brine. But washing? That’s not doing anything flavor-wise.

In fact, a lot of chefs will tell you that a dry chicken—not a wet one—browns better and cooks more evenly.

So, ironically, skipping the wash might actually make dinner taste better. Go figure.

Final Thoughts: Let the Sink Stay Dry

We all want to feed our families well. And let’s be honest, no one sets out thinking, “I hope this meal gives someone food poisoning.” But sometimes, good intentions and bad information go hand-in-hand.

Washing raw chicken isn’t just outdated—it’s counterproductive. It gives a false sense of security, and it turns your sink into a bacteria trampoline.

So next time you unwrap that chicken, take a beat. Skip the rinse. Cook it well. Wipe down your surfaces. And enjoy your meal—without the side of Campylobacter.

Trust the science. Grandma would’ve, too, if she had TikTok and a USDA food safety hotline.