Pink, translucent, or glossy flesh
Soft, rubbery, or slippery texture
Juices run clear only after fully cooked; raw chicken may release cloudy or pink juices
Flesh feels cool and spongy in the center
No firm white appearance throughout
Internal temperature below 165°F (74°C)
Meat separates easily in a raw, stringy way rather than flaking
Undercooked areas near the bone remain pink or gelatinous