Eating raw chicken legs is generally not recommended due to food safety concerns. Raw chicken can contain harmful bacteria like Salmonella and Campylobacter that can make you very sick. However, there are a few exceptions where eating raw chicken legs may be acceptable.
Risks of Eating Raw Chicken Legs
Raw chicken harbors bacteria that can cause foodborne illness. Here are some key risks of eating raw chicken legs:
- Salmonella – Raw chicken is a major carrier of Salmonella bacteria. Salmonella infection causes diarrhea, fever, abdominal cramps and sometimes vomiting and headache.
- Campylobacter – Another bacteria found in raw and undercooked chicken that leads to diarrhea, cramping, abdominal pain, and fever within 2 to 5 days after exposure.
- E. coli – Some types of E. coli from contaminated chicken can cause severe stomach cramps, bloody diarrhea and vomiting.
- Listeria – Listeria infection is rare but dangerous for pregnant women, newborns, elderly and those with weakened immune systems.
Eating undercooked chicken legs also increases your risk for contracting these bacteria. According to the CDC, there are an estimated 1 million cases of Salmonella infection each year in the U.S., with 19,000 hospitalizations and 380 deaths.
It’s Not Recommended
Due to the health risks, the USDA, WHO, and other health agencies universally advise against eating raw or undercooked chicken. The safe internal temperature for cooked chicken is 165°F (74°C). At this temperature, any harmful bacteria are killed. Chicken legs should be cooked to 165°F.
Eating raw chicken legs goes against food safety principles of cooking poultry thoroughly before eating. The bacteria on raw chicken can spread easily by cross-contamination to utensils, countertops, ready-to-eat foods, etc. For optimal safety, chicken legs should always be fully cooked.
Exceptions
There are a couple cases where eating raw chicken legs may be acceptable:
- Carpaccio – Some restaurants serve thinly sliced raw chicken leg meat as carpaccio. However, restaurants should only use chicken from reputable suppliers that is safe to eat raw. This is still risky.
- Ethnic traditions – Some ethnic communities eat raw chicken for ceremonial purposes. For example, some communities in Nigeria and Samoa may eat raw chicken legs on rare special occasions.
In these special cases, ensure the raw chicken is very fresh and prepared properly to lower contamination risks. But there is no way to fully eliminate the risks of food poisoning.
Safer Alternatives
Instead of eating raw chicken legs, here are some safer alternatives:
- Cook chicken legs thoroughly to 165°F internal temperature using recommended cooking methods like baking, grilling, frying, etc.
- Make fully cooked chicken leg dishes like chicken salad, chicken soup, fried chicken, etc.
- Try other raw meats like beef carpaccio or tartare from sources certified to be safe for raw consumption.
- Eat raw seafood like sashimi, oysters or ceviche which has lower bacterial risks when properly handled.
Summary
Eating raw chicken legs is not recommended and goes against basic food safety principles. Raw chicken harbors dangerous bacteria that can cause serious food poisoning. Fully cooking chicken legs to 165°F kills any potential bacteria. The only exceptions are rare cases like carpaccio or ethnic traditions where raw chicken legs may be served, but there are still risks. For optimal safety, chicken legs should always be thoroughly cooked before eating.