Raw chicken has a tender texture that some people prefer over cooked chicken, as it can be more succulent and juicy.

Raw chicken allows for more culinary creativity, as it can be used in dishes such as tartare, ceviche, or sushi, where the meat is consumed raw or lightly marinated.

Some proponents of raw chicken claim that it contains more nutrients and enzymes compared to cooked chicken, although this is a controversial topic and not supported by scientific evidence.

In certain cultures, consuming raw or partially cooked chicken is a traditional practice, such as in dishes like chicken sashimi in Japan or kibbeh nayyeh in Lebanon.

Raw chicken has gained popularity as a novelty food item or as part of food challenges, where individuals attempt to eat unconventional or potentially risky foods for entertainment purposes.

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