That’s what I always wondered....how would washing be better than cooking? Seems you would be spreading whatever is on the raw chicken everywhere by washing, where if you just stuck it in a pan and cooked it well...the germs would be cooked away.
My dad worked in a meat packing plant.
I wash ALL the raw meat I purchase for eating.
‘Nuff said?
Cooking, like using alcohol gel to clean your hands, kills germs, but it does NOT remove debris or the dead germs it kills. Knowing how unclean some of the people at the processing plant might be, plus the fact that it is pretty common for chicken to carry salmonella, I’m going to play it safe.