How to Store Chicken in the Fridge So It Stays Safe to Eat
Raw chicken and cooked chicken don't last the same amount of time in the fridge, and the difference between food that's fine and food that's making a case for salmonella often comes down to temperature and timing you can't see just by looking at it.
Steps
- 1Refrigerate raw chicken within 2 hours of buying it, or within 1 hour if the room is above 90°F (32°C).
- 2Set the fridge itself to 40°F (4°C) or below; anything warmer shortens every other timeline on this list.
- 3Keep raw chicken in its original sealed packaging or transfer it to a leak-proof container, and store it on the bottom shelf so drips can't contaminate anything below it.
- 4Use raw chicken within 1-2 days of the purchase date; if it won't be cooked by then, freeze it instead.
- 5Cook chicken to an internal temperature of 165°F (74°C), checked at the thickest part with a meat thermometer.USDA safe minimum for poultry: 165°F (74°C)
- 6Refrigerate cooked chicken within 2 hours of cooking, in a shallow airtight container so it cools quickly and evenly.
- 7Eat cooked chicken within 3-4 days, and label the container with the date it was cooked so you're not guessing later.
Common mistakes
- Storing raw chicken on an upper shelf: any drip contaminates produce or ready-to-eat food below it.
- Judging safety by smell alone: chicken can carry harmful bacteria without smelling off yet.
- Leaving cooked chicken to cool on the counter before refrigerating: bacteria multiply fastest between 40°F and 140°F (4°C-60°C), so cooling it in the fridge from the start is safer than cooling it on the stovetop first.
- Assuming marinated raw chicken lasts longer because of the acid or salt: it still needs to be used within 1-2 days or frozen.
Equipment
- Fridge thermometer
- Airtight or leak-proof containers
- Meat thermometer
- Labels or masking tape and a marker
FAQ
How can I tell if chicken has gone bad?
Look for a grayish tint, a slimy or sticky texture, and a sour or sulfur-like smell. Chicken past its safe window can show none of these signs and still carry harmful bacteria, so date tracking matters more than a sniff test.
Can I eat cooked chicken on day 5?
No. The USDA guideline of 3-4 days for cooked chicken accounts for bacterial growth that continues even at safe fridge temperatures; day 5 is outside the tested safe range.
Does freezing reset the clock on chicken that's been in the fridge for a few days?
No. Freeze raw chicken as close to purchase as possible for best quality, and know that freezing stops bacterial growth but doesn't reverse any that already happened while it sat in the fridge.
Is it safe to refreeze chicken that was previously frozen and thawed in the fridge?
Yes, as long as it was thawed in the fridge (not on the counter) and stayed at 40°F or below the whole time, though texture and moisture will suffer slightly on the second freeze.
Why does raw chicken last fewer days than cooked chicken?
Raw chicken carries a higher bacterial load from the start, so it has less of a safety margin before it crosses into unsafe territory, even under identical fridge conditions.
Need exact temperatures or timing? Check our Time & Temperature Guide →
